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Ranch Garlic Parmesan Chicken Skewers

Ranch Garlic Parmesan Chicken Skewers

These Ranch Garlic Parmesan Chicken Skewers are flavor-packed and fuss-free, perfect for easy entertaining and weeknight dinners. Tender, juicy chicken marinated in a creamy, savory sauce, grilled or baked to perfection.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch cubes
  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated Parmesan cheese plus extra for garnish
  • 2 tablespoons dry ranch seasoning mix
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt adjust to taste, as ranch mix can be salty
  • Wooden or metal skewers if using wooden, soak in water for at least 30 minutes to prevent burning
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • Medium Bowl
  • Wooden or metal skewers
  • Grill
  • - Baking Sheet
  • Parchment paper or foil

Method
 

  1. In a medium bowl, combine the Greek yogurt, grated Parmesan cheese, dry ranch seasoning mix, minced garlic, olive oil, black pepper, and salt. Stir until all ingredients are well combined and you have a smooth, creamy marinade. Taste and adjust salt and pepper as needed, keeping in mind the saltiness of the ranch mix.
    1/2 cup plain Greek yogurt, 1/4 cup grated Parmesan cheese, 2 tablespoons dry ranch seasoning mix, 2 cloves garlic, 1 tablespoon olive oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt
  2. Add the cubed chicken pieces to the bowl with the marinade. Toss gently to ensure each piece of chicken is thoroughly coated. For the best flavor penetration, cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more intense the flavor will be.
    1.5 lbs boneless, skinless chicken thighs or breasts
  3. If using wooden skewers, ensure they have been soaked in water to prevent them from burning during cooking. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece to allow for even cooking. Discard any leftover marinade or wipe the bowl clean if you plan to use it for serving.
    Wooden or metal skewers
  4. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill and cook for approximately 15-20 minutes, turning them every 5 minutes, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the chicken skewers on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and lightly golden brown. For a slight char, you can broil them for the last 1-2 minutes, watching carefully to prevent burning.
  6. Once cooked, remove the skewers from the grill or oven. Let them rest for a minute before serving. Garnish with extra grated Parmesan cheese and fresh chopped parsley, if desired. These are fantastic served hot!
    1/4 cup grated Parmesan cheese, Fresh parsley

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes.
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