Ingredients
Equipment
Method
- In a medium bowl, whisk together the olive oil, dry ranch seasoning mix, minced garlic, grated Parmesan cheese, salt, and black pepper. Ensure everything is well combined to create a consistent marinade.1/4 cup olive oil, 1/4 cup dry ranch seasoning mix, 4 cloves garlic, 1/4 cup grated Parmesan cheese, Salt, freshly ground black pepper
- Add the cubed chicken to the bowl with the marinade. Toss gently until each piece of chicken is thoroughly coated. For the best flavor, cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. If you’re short on time, even 15 minutes will impart some flavor.1.5 pounds boneless, skinless chicken breast or thighs
- Thread the marinated chicken pieces onto your prepared skewers. Don't pack them too tightly, leaving a little space between each piece to ensure even cooking and allow the marinade to caramelize. If using wooden skewers, make sure they have been soaked to prevent burning.Wooden or metal skewers
- Preheat your grill to medium-high heat (approximately 400-450°F or 200-230°C). Clean the grill grates thoroughly to prevent sticking.
- Place the chicken skewers on the preheated grill. Cook for approximately 4-6 minutes per side, turning them occasionally, until the chicken is cooked through and has reached an internal temperature of 165°F (74°C). The exact cooking time will depend on the thickness of your chicken pieces and the heat of your grill. You're looking for nice grill marks and a juicy, tender interior.
- Once cooked, remove the Grilled Ranch Garlic Parmesan Chicken Skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh chopped parsley, if desired, and serve hot.1 tablespoon fresh parsley
Notes
Wooden skewers should be soaked in water for at least 30 minutes before use to prevent burning.
Remove chicken from skewers before storing or reheating for more even heating.
