Why You’ll Love This Recipe

I love how these skewers pack bold flavors into every bite and come together in under 30 minutes. The ranch seasoning and garlic-Parmesan mix create a tasty crust, while grilling adds irresistible char and smokiness. They’re easy to customize, kid-friendly, and great on their own or with sides.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken & marinade
- 1 ½ lb boneless, skinless chicken breasts or thighs, cut into 1–1½″ cubes
- 2 Tbsp olive oil
- 2 tsp ranch seasoning powder
- 1 tsp garlic powder
Parmesan garlic topping
- 2 Tbsp melted butter
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley, chopped (optional)
- Salt and pepper, to taste
Skewers
- Wooden or metal skewers (if using wooden skewers, soak in water for 20 minutes beforehand)

directions

Marinate chicken – In a bowl, toss chicken cubes with olive oil, ranch seasoning, and garlic powder. I let it marinate for 10–15 minutes while heating the grill.
Prep topping – Combine melted butter, Parmesan, garlic, parsley, salt, and pepper in a small bowl.
Skewer chicken – Thread the marinated chicken onto skewers, leaving a little space between pieces for even cooking.
Grill skewers – I heat the grill to medium-high, then cook skewers 4–5 minutes per side until charred and cooked through (internal temperature 165°F/74°C).
Brush topping – During the last 1–2 minutes of grilling, brush half the Parmesan-garlic mixture over the chicken, flipping and brushing the other side until both are coated.
Serve – Transfer skewers to a platter, brush any remaining topping, and sprinkle with extra parsley before serving.

Servings and timing

Servings: Makes about 4 servings (2 skewers per person)
Prep time: ~15 minutes (including marinating)
Cook time: ~10–12 minutes
Total time: ~25–27 minutes

Variations

Veggie boost: Alternate chicken with bell peppers, onion, or zucchini on skewers.
Spicy twist: Add ½ tsp smoked paprika or a dash of cayenne to the marinade.
Creamy dip: Serve with ranch, garlic aioli, or tzatziki for dipping.
Cheese swap: Use shredded mozzarella or Cotija instead of Parmesan for a different flavor.

storage/reheating

I keep leftover skewers in an airtight container in the fridge for up to 3 days. To reheat, I lay them on a baking sheet and warm in a 350°F oven for about 8–10 minutes, or pop them in the microwave briefly—then I drizzle a bit of extra melted butter or fresh Parmesan to refresh the flavor.

FAQs

How do I prevent chicken from sticking to the grill?

I oil the grill grates and make sure the grill is preheated. Also, I let the chicken sear for a minute before attempting to flip—if it resists, it’s not ready yet.

Can I bake instead of grill?

Yes—I bake skewers at 400°F (200°C) for 12–15 minutes, flipping halfway and brushing with the topping near the end.

Can I use store-bought ranch seasoning?

Absolutely—I use the packaged ranch powder for convenience. You can also make your own by combining dried herbs, garlic, and onion powder with salt and pepper.

How long should I marinate the chicken?

I typically do 10–15 minutes for tender flavor, but you can marinate up to 2 hours in the fridge—just be careful not to over-marinate so the texture stays right.

Can I prep skewers ahead of time?

Yes—I assemble skewers ahead and store in the fridge (covered) for a few hours before grilling. I usually add the Parmesan-garlic topping right before cooking for the freshest flavor.

Conclusion

These Ranch Garlic Parmesan Chicken Skewers are a delicious game-changer—fast, flavorful, and easy to customize. I love how they bring classic flavors to the grill, and they’re perfect solo or as part of a larger meal. I’m sure they’ll be a new staple in your rotation!