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Grilled Ranch Garlic Parmesan Chicken Skewers

Grilled ranch garlic parmesan chicken skewers with lemon and rosemary garnish.

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These skewers feature chicken coated in a thick, flavorful paste of ranch, garlic, and Parmesan, then grilled to juicy perfection with a delicious crust. They come together quickly with minimal prep, making them perfect for busy weeknights or backyard gatherings. The result is tender, savory chicken with herby notes and a hint of smoky char.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup full-fat plain Greek yogurt or mayonnaise
  • 1 (1 oz) packet dry ranch seasoning mix
  • 1/2 cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon black pepper
  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. Pat the cubed chicken breast completely dry with paper towels.
  3. In a large bowl, combine the Greek yogurt (or mayo), dry ranch seasoning, grated Parmesan, minced garlic, olive oil, lemon juice, and black pepper. Stir into a thick paste.
  4. Add the dried chicken cubes to the bowl. Using your hands or a spatula, fold and press the paste onto the chicken until every piece is thoroughly coated.
  5. Thread the coated chicken onto the prepared skewers, leaving a small space between pieces.
  6. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates.
  7. Place the skewers on the grill. Cook for 5-6 minutes per side, without moving them initially, until the chicken is cooked through and the exterior has grill marks and a golden crust.

Notes

For best results, use freshly grated Parmesan as it melts better than pre-grated. Chicken thighs can be substituted for more juicy meat. Do not skip soaking wooden skewers. The skewers can be assembled and refrigerated up to 24 hours ahead.

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