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Ranch Garlic Parmesan Chicken Skewers

Ranch parmesan garlic chicken skewers with juicy grilled chunks coated in a ranch-parmesan mixture that forms a golden crust. Marinate for juicy flavor, then grill to 165°F and 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Ranch garlic parmesan chicken marinade
  • 2 lb chicken breasts Cut into chunks so they cook evenly on skewers.
  • 0.5 cup ranch dressing Use for coating and as the base of the marinade.
  • 0.25 cup olive oil Helps the parmesan brown and keeps chicken juicy.
  • 0.5 cup Parmesan cheese, grated Grated for better adherence and crust formation.
  • 4 garlic Minced cloves for even flavor throughout the marinade.
  • 1 packet ranch seasoning mix Adds tangy ranch seasoning and boosts the flavor quickly.
  • 1 tsp Italian seasoning Balances the ranch with a savory herb note.
  • 0.25 tsp salt To taste; start with a small amount and adjust.
  • 0.25 tsp pepper To taste; freshly ground works best.
  • 1 can Wooden skewers, soaked Soak before grilling to reduce burning.

Equipment

  • 1 sheet pan

Method
 

Make the ranch garlic parmesan marinade
  1. Mix ranch dressing, olive oil, Parmesan, garlic, ranch seasoning mix, Italian seasoning, salt, and pepper until combined.
  2. Add chicken chunks and stir to coat completely, then cover and refrigerate.
Marinate the chicken
  1. Marinate the chicken for 30 minutes to 2 hours in the refrigerator so the flavors soak in.
Thread and grill
  1. Thread the chicken onto soaked wooden skewers, leaving small gaps so heat can reach all sides.
  2. Preheat the grill to medium-high heat.
  3. Grill skewers for 5-6 minutes per side, turning once, until chicken reaches 165°F with visible golden parmesan crust.
Serve
  1. Serve hot with extra ranch for dipping, alongside the skewers for easy party-style snacking.

Notes

For the best crust, use well-grated Parmesan and don’t overcrowd the grill so the coating can brown. Refrigerate leftovers in a covered container for up to 3 days; the skewers reheat well in a hot oven (or on the grill) until warmed through. Freezing is not recommended due to texture changes from the ranch coating. If you want a lighter option, use low-fat ranch dressing to reduce calories while keeping the ranch-and-parmesan flavor.