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Ranch Garlic Parmesan Chicken Skewers

Ranch parmesan garlic chicken skewers with a juicy, golden parmesan crust—marinated in ranch, olive oil, garlic, and seasonings for grilled skewers that taste like party food. Skewer the chicken after marinating and grill until each piece hits 165°F, then serve with extra ranch for dipping.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts Cut into 1-1.5 inch chunks for even grilling.
Ranch-Parmesan Marinade
  • 0.5 cup ranch dressing Use your preferred bottled ranch dressing.
  • 0.25 cup olive oil Helps brown the parmesan and keeps chicken juicy.
  • 0.5 cup Parmesan cheese, grated Grated for best coating and crust.
  • 4 cloves garlic, minced Minced so it distributes through the marinade.
  • 1 packet ranch seasoning mix Adds ranch flavor and seasoning depth.
  • 1 tsp Italian seasoning For an extra savory, herb-forward profile.
  • 1 salt and pepper to taste Season the marinade to balance the richness.
Skewering
  • 1 pair wooden skewers, soaked Soaking prevents scorching on the grill.

Equipment

  • 1 grill

Method
 

Make the ranch-parmesan marinade
  1. In a bowl, mix ranch dressing, olive oil, grated Parmesan, minced garlic, ranch seasoning mix, Italian seasoning, salt, and pepper until well combined.
  2. Add the chicken chunks and stir to coat every piece evenly with the ranch mixture.
Marinate
  1. Cover and marinate the chicken for 30 minutes to 2 hours in the refrigerator so the flavors soak in.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, leaving a little space between pieces for even cooking.
  2. Preheat the grill to medium-high heat.
  3. Grill the skewers for 5-6 minutes per side, turning once, until the chicken reaches 165°F and the coating looks golden.
Serve
  1. Serve the skewers immediately with extra ranch for dipping, and if desired, add fresh herbs on top.

Notes

Pro tip: keep the skewers from touching directly over the hottest spots to avoid burning the parmesan while still browning it—rotate once if flare-ups happen. Refrigerate leftover skewers in an airtight container for up to 3 days; reheat on a grill or in a 400°F oven until warmed through. Freezing: not recommended for best texture. Dietary swap: use a low-sodium ranch seasoning or light ranch dressing to reduce sodium while keeping the same marinade method.