These juicy grilled chicken skewers are soaked in a creamy ranch, garlic, and Parmesan marinade, then seared over high heat until lightly charred and irresistible. They’re weeknight-easy, cook fast, and explode with flavor. Trust me, you’re going to love this.
Why You’ll Love This Recipe
- Big flavor with pantry ingredients
- Grill, grill pan, or broiler friendly
- Family-approved and meal-prep ready
- Works with breasts or thighs
- Perfect for summer dinners and backyard grills
Ingredients
Names only with purpose. Full measurements are in the recipe card below.
- Boneless skinless chicken breasts, cut in cubes for quick cooking
- Ranch dressing, tenderizes and seasons
- Grated Parmesan, salty, savory boost
- Fresh garlic, bold aroma
- Olive oil, helps caramelization
- Lemon juice, bright finish
- Dried parsley or Italian seasoning, herby warmth
- Smoked paprika, light smokiness and color
- Salt and black pepper, balance and bite
- Wooden or metal skewers, for grilling
Full measurements are in the recipe card at the end.
Marinade cheat sheet
| Ingredient | Purpose |
|---|---|
| Ranch dressing | Tenderizes, adds creamy tang |
| Parmesan | Umami and salt |
| Garlic | Sharp savory flavor |
| Olive oil | Browning and moisture |
| Lemon juice | Brightens and balances |
| Paprika + herbs | Color and aroma |
How to Make the Recipe
- Soak skewers
If using wooden skewers, soak in water for 20 to 30 minutes. - Marinate
Whisk ranch, Parmesan, garlic, olive oil, lemon juice, herbs, paprika, salt, and pepper. Toss chicken cubes in the marinade. Chill 30 minutes up to 4 hours. - Preheat the grill
Heat grill to medium-high and oil the grates. For a grill pan, preheat until very hot. For broiler, set rack 6 inches from heat. - Skewer
Thread chicken tightly on skewers, letting excess marinade drip back into the bowl. - Grill
Cook 10 to 12 minutes, turning every few minutes, until lightly charred and 165 F internal. Brush with a little reserved marinade during the last minute for gloss. - Finish
Rest 3 minutes. Squeeze a little lemon over the top. Serve hot.
Pro Tips
- Cut chicken in even 1 to 1½ inch cubes for uniform cooking
- Oil the grates right before grilling to prevent sticking
- Don’t overpack the skewers; a little space helps browning
- Use a thermometer for perfect juiciness
- Double the marinade to brush during grilling if you like extra saucy skewers
How to Serve
- With grilled corn, rice, or a simple green salad
- In warm pita with lettuce and a drizzle of ranch
- Over buttered noodles or roasted potatoes
Make Ahead and Storage
Storing Leftovers
Refrigerate up to 4 days in an airtight container.
Freezing
Freeze marinated uncooked chicken up to 2 months. Thaw in the fridge and grill.
Reheating
Warm gently in a covered skillet with a splash of water, or 300 F oven for 8 to 10 minutes.
FAQs
Can I use chicken thighs?
Yes. Boneless thighs are great and stay juicy. Grill a couple minutes longer.
What if I don’t have a grill?
Use a hot grill pan or the oven broiler. Broil on a foil-lined sheet, turning once.
Is bottled ranch or dry seasoning better?
Bottled ranch gives a creamy marinade. You can swap with 2 tablespoons dry ranch plus ½ cup buttermilk and 2 tablespoons mayo.
Can I add veggies to the skewers?
Yes. Grill peppers or zucchini on separate skewers since they cook faster than chicken.
The full ingredient list with measurements is in the recipe card below.
Grilled Ranch Garlic Parmesan Chicken Skewers
Ingredients
Equipment
Method
- Soak wooden skewers in water for 20–30 minutes.
- In a bowl, whisk ranch, Parmesan, olive oil, garlic, lemon juice, parsley, paprika, salt, and pepper.
- Add chicken, toss to coat, and marinate 30 minutes up to 4 hours in the fridge.
- Preheat grill to medium-high. Oil the grates.
- Thread chicken onto skewers.
- Grill for 10–12 minutes, turning every 2–3 minutes, until lightly charred and 165°F inside.
- Let skewers rest 3 minutes. Serve with lemon wedges.