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Grilled Ranch Garlic Parmesan Chicken Skewers

Ranch chicken skewers with garlic parmesan are juicy, grilled, and finished with a visible parmesan crust. This easy marinade coats chicken chunks for golden, crispy char marks—ideal party food.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 2 lb chicken breasts
  • 0.5 cup ranch dressing
  • 0.25 cup olive oil
  • 0.5 cup Parmesan cheese, grated
  • 4 garlic cloves, minced
  • 1 packet ranch seasoning mix
  • 1 tsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 wooden skewers, soaked
  • 0.25 fresh parsley for garnish
  • 0.5 cup ranch dressing for dipping

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, mix ranch dressing, olive oil, grated Parmesan, minced garlic, ranch seasoning mix, Italian seasoning, salt, and pepper until evenly combined. You should see a thick, speckled coating forming as the cheeses and seasonings disperse.
Marinate the chicken
  1. Add the chicken breast chunks to the marinade and toss to coat thoroughly. Refrigerate for 30 minutes to 2 hours so the seasoning clings to the surface.
Skewer and grill
  1. Thread the marinated chicken onto the soaked wooden skewers, leaving a little space between pieces for even browning. Remove any excess marinade so it won’t drip and flare up.
Preheat and oil the grill
  1. Preheat the grill to medium-high heat and lightly oil the grates. Wait until the grill is hot enough to sizzle when chicken is placed.
Grill until charred and cooked through
  1. Grill the skewers for 5-6 minutes per side, maintaining medium-high heat, until the chicken reaches 165°F. Turn once per side for nice char marks and a golden Parmesan coating.
Finish and serve
  1. Garnish with fresh parsley and serve with extra ranch dressing for dipping. Pair the skewers with any remaining ranch on the side.

Notes

Pro tip: Soak wooden skewers for at least 30 minutes so they don’t scorch on the grill. Refrigerate marinated chicken, covered, for up to 2 days; grill within that window for best flavor. Freeze cooked skewers for up to 2 months, thaw in the fridge overnight and reheat gently. For a lighter option, use light ranch dressing and reduce the olive oil to 2 tbsp while keeping the Parmesan and seasoning the same.