Introduction
Hey there, kitchen adventurers! Let me tell you about a recipe that brings back so many happy memories for me. Think warm summer evenings, the smell of the grill wafting through the air, and easy, ridiculously flavorful food that everyone just flocks to. These Grilled Ranch Garlic Parmesan Chicken Skewers are exactly that kind of recipe. They’re the kind of dish you whip up when you want maximum flavor with minimum fuss, whether you’re hosting a casual backyard bash or just need a simple, delicious weeknight dinner. They’re quick, they’re juicy, and they disappear faster than you can say “more please!”
Seriously, if you’re looking for a recipe that delivers on taste, is super simple to make, and perfect for grilling season (or hey, even under the broiler!), you’ve found it. Let’s get cooking!
Why You’ll Love This Recipe
- Fast: Marinates in as little as 30 minutes!
- Easy: Simple ingredients, simple steps, big flavor payoff.
- Giftable: Okay, maybe not giftable in the traditional sense, but perfect for sharing at potlucks or BBQs!
- Crowd-pleasing: Who doesn’t love chicken, ranch, and parmesan?
Ingredients
Gather ’round, here’s what you’ll need to make these magical skewers:
- 1 1/2 lbs Boneless, skinless chicken breasts or thighs: Your choice! Breasts are leaner, thighs are juicier. Use whichever you love most, just cut them into nice, even bite-sized pieces.
- 3 cloves Garlic, minced: Fresh garlic is a must for that punchy flavor.
- 1/2 tsp Garlic powder: Double the garlic fun! It adds a different depth of flavor than fresh.
- 1 tsp Dried parsley: Adds a touch of color and classic herbiness.
- 1 tsp Lemon juice: Just a little splash for brightness and to help tenderize the chicken.
- 1/2 cup Ranch dressing (store-bought or homemade): The star of the show! Use your favorite creamy ranch. It makes the marinade super simple and flavorful.
- 1/2 tsp Black pepper: Freshly ground is always best!
- 2 tbsp Olive oil: Helps carry the flavors and keeps the chicken moist.
- 1/4 cup Grated Parmesan cheese: The finishing touch! That salty, nutty goodness sprinkled right on top.
- Wooden or metal skewers: You’ll need these to thread your delicious chicken onto!
How to Make It
Alright, let’s turn these simple ingredients into something spectacular! Follow along, it’s super easy.
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First things first, you need to prep your chicken. Grab your boneless, skinless chicken breasts or thighs and cut them into bite-sized pieces. Try to make them roughly the same size (about 1-inch cubes) so they cook evenly on the grill.
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Now, let’s make that incredible marinade! In a large bowl, whisk together the olive oil, minced garlic, garlic powder, lemon juice, black pepper, and that glorious ranch dressing. Give it a good mix until everything is combined and looks creamy.
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Time to get that chicken coated! Add your cut chicken pieces to the bowl with the marinade. Toss everything together using a spoon or your hands (if you don’t mind getting a little messy!) until every piece is beautifully coated. Cover the bowl and pop it in the fridge. Let it marinate for at least 30 minutes to soak up those flavors. If you have more time, you can let it go for up to 4 hours, but honestly, 30 minutes works wonders thanks to the ranch!
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If you’re using wooden skewers, don’t forget this crucial step! While the chicken is marinating, get your wooden skewers soaking in water for at least 30 minutes. This prevents them from catching fire on the grill – a little trick that saves the day!
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Ready to grill? Head outside and preheat your grill to medium-high heat. Once it’s hot, lightly oil the grill grates to prevent sticking. You can use a folded paper towel dipped in a little oil and held with tongs.
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Time to build those skewers! Thread the marinated chicken pieces onto your prepared skewers (wooden ones you’ve soaked, or metal ones). Try not to cram them too tightly so the heat can circulate. Discard any leftover marinade in the bowl – we don’t need that anymore.
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Carefully place the chicken skewers on the preheated grill. Grill for about 10-15 minutes, turning them occasionally with tongs, until the chicken is cooked through and you see those beautiful grill marks. The easiest way to tell if they’re done is to use an instant-read thermometer – you’re looking for an internal temperature of 165°F (74°C).
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Woohoo, they’re ready! Remove the skewers from the grill. Now for the final magical touch – sprinkle them generously with the grated Parmesan cheese and a little extra dried parsley right before you serve them. The cheese will get slightly melty and oh-so-delicious.
Substitutions & Additions
This recipe is wonderfully versatile! Feel free to play around and make it your own.
- Add Veggies: Want to make them a full meal on a stick? Thread chunks of bell peppers (any color!), red onion, zucchini, cherry tomatoes, or even mushrooms onto the skewers between the chicken pieces.
- Different Protein: This marinade works great with shrimp or pork tenderloin cubes too! Adjust cooking time accordingly.
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the marinade for a little kick.
- Fresh Herbs: Swap dried parsley for fresh chopped parsley or chives sprinkled at the end.
- Cheese Please: Feel free to add a sprinkle of red pepper flakes along with the Parmesan for extra flavor.
Tips for Success
A few pointers to make sure your skewers turn out perfect every time:
- Don’t Over-Marinate: While the ranch is forgiving, if you add acidic things like more lemon or vinegar, don’t marinate chicken for more than 4 hours, as it can start to break down the protein.
- Even Pieces: Cutting the chicken into uniform sizes ensures they all cook at the same rate. No one wants undercooked or dried-out chicken!
- Soak Wooden Skewers: Seriously, don’t skip this step if you’re using wooden ones. It really does help prevent burning.
- Don’t Overcrowd: Give the skewers some space on the grill so they can cook evenly and get those nice grill marks, rather than just steaming.
- Use a Thermometer: The best way to guarantee perfectly cooked, juicy chicken is to check the internal temperature. 165°F is the magic number!
- Prep Ahead: You can cut and marinate the chicken up to 4 hours in advance. Threading onto skewers can also be done a little ahead of time and kept in the fridge until you’re ready to grill.
How to Store It
If by some miracle you have leftovers (these tend to vanish!), here’s how to keep them fresh.
Store cooked chicken skewers in an airtight container in the refrigerator for 3-4 days. You can remove the chicken from the skewers before storing if that’s easier.
To reheat, you can gently warm them in the microwave, in a skillet on the stovetop, or even pop them back on the grill or under the broiler for a few minutes until heated through.
FAQs
Got questions? I’ve got (quick) answers!
Q: Can I bake these instead of grilling?
A: Absolutely! Thread the chicken onto skewers and place them on a baking sheet lined with parchment paper or foil. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until cooked to 165°F. You won’t get the grill marks, but they’ll still be delicious!
Q: How long should I marinate the chicken?
A: At least 30 minutes is great for flavor, but you can go up to 4 hours. With the ranch base, you don’t need super long marination time for great results.
Q: Can I use frozen chicken?
A: Yes, but make sure it’s fully thawed before cutting and marinating. Thawing properly ensures the chicken cooks evenly and safely.
Easy Grilled Ranch Garlic Parmesan Chicken Skewers
Equipment
- Wooden or metal skewers If using wooden, soak in water for at least 30 minutes.
- Large bowl
- Grill
- Tongs
- Instant-read thermometer Optional, for checking internal temperature.
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts or thighs Cut into even bite-sized pieces.
- 3 Garlic minced
- 0.5 tsp Garlic powder
- 1 tsp Dried parsley
- 1 tsp Lemon juice
- 0.5 cup Ranch dressing store-bought or homemade
- 0.5 tsp Black pepper freshly ground
- 2 tbsp Olive oil
- 0.25 cup Grated Parmesan cheese
Instructions
- First things first, you need to prep your chicken. Grab your boneless, skinless chicken breasts or thighs and cut them into bite-sized pieces. Try to make them roughly the same size (about 1-inch cubes) so they cook evenly on the grill.
- Now, let's make that incredible marinade! In a large bowl, whisk together the olive oil, minced garlic, garlic powder, lemon juice, black pepper, and that glorious ranch dressing. Give it a good mix until everything is combined and looks creamy.
- Time to get that chicken coated! Add your cut chicken pieces to the bowl with the marinade. Toss everything together using a spoon or your hands (if you don't mind getting a little messy!) until every piece is beautifully coated. Cover the bowl and pop it in the fridge. Let it marinate for at least 30 minutes to soak up those flavors. If you have more time, you can let it go for up to 4 hours, but honestly, 30 minutes works wonders thanks to the ranch!
- If you're using wooden skewers, don't forget this crucial step! While the chicken is marinating, get your wooden skewers soaking in water for at least 30 minutes. This prevents them from catching fire on the grill – a little trick that saves the day!
- Ready to grill? Head outside and preheat your grill to medium-high heat. Once it's hot, lightly oil the grill grates to prevent sticking. You can use a folded paper towel dipped in a little oil and held with tongs.
- Time to build those skewers! Thread the marinated chicken pieces onto your prepared skewers (wooden ones you've soaked, or metal ones). Try not to cram them too tightly so the heat can circulate. Discard any leftover marinade in the bowl – we don't need that anymore.
- Carefully place the chicken skewers on the preheated grill. Grill for about 10-15 minutes, turning them occasionally with tongs, until the chicken is cooked through and you see those beautiful grill marks. The easiest way to tell if they're done is to use an instant-read thermometer – you're looking for an internal temperature of 165°F (74°C).
- Woohoo, they're ready! Remove the skewers from the grill. Now for the final magical touch – sprinkle them generously with the grated Parmesan cheese and a little extra dried parsley right before you serve them. The cheese will get slightly melty and oh-so-delicious.