Grilled Ranch Garlic Parmesan Chicken Skewers
Okay, Y’all, Let’s Talk Chicken Skewers!
Hey there! So, picture this: it’s a warm evening, the grill’s heating up, and you just want something ridiculously delicious that doesn’t take forever to get on the table. You know? That feeling? That’s exactly why these Grilled Ranch Garlic Parmesan Chicken Skewers are my absolute jam. Seriously. I first whipped these up years ago on a whim, just tossing together some stuff I had in the pantry, and my family went NUTS. Like, actual requests for them became a regular thing. They’re juicy, packed with flavor, and honestly, threading meat onto sticks is kinda fun in a primal sort of way.
So, Why Make THESE Skewers?
Okay, look, there are a million chicken skewer recipes out there, right? But these? These are different. I make this when I’m feeling lazy but still wanna impress folks, or just when I’m craving that specific salty, savory, slightly tangy combo. My kids (and, let’s be real, the grown-ups too) devour them; there are rarely, if ever, leftovers (though honestly, in my house it never lasts more than a day!). It’s also a heck of a lot easier than messing with a whole chicken, portioning it just feels less fussy.
Let’s Talk Ingredients (The Good Stuff)
Here’s what you’ll need to get this party started. Don’t sweat it too much, you can totally eyeball some of this.
- About 1.5 – 2 pounds boneless, skinless chicken breasts or thighs (thighs stay juicier, just sayin’)
- 2 tablespoons olive oil (or any neutral oil you like)
- 2 tablespoons dry ranch seasoning mix (yeah, the stuff in the packet! Easy peasy. My grandmother always insisted on the Hidden Valley brand, but honestly any version works fine).
- 1 tablespoon garlic powder (or use fresh minced garlic, maybe 2-3 cloves, if you’re feeling ambitious – just watch it doesn’t burn on the grill!)
- 1/2 cup grated Parmesan cheese (the pre-shredded stuff is fine, but fresh grated is pretty darn good)
- A pinch of black pepper (go easy on the salt, the ranch mix has plenty!)
- Optional: A little extra fresh parsley for garnish, some red pepper flakes for a kick
Alright, Time to Grill! Here’s How I Do It…
This is the fun part. Get your hands a little messy!
- First things first, if you’re using wooden skewers, soak ’em in water for at least 30 minutes. This keeps ’em from catching fire on the grill. I forgot this step once. It was… smoky.
- Cut your chicken into bite sized pieces, roughly 1-inch cubes. Try to keep ’em relatively uniform so they cook at the same rate.
- In a medium bowl, toss the chicken with the olive oil, ranch seasoning, garlic powder, and black pepper. Make sure everything’s nicely coated. This is where I usually sneak a taste of the *marinade* – don’t taste the raw chicken, obviously! It should smell amazing already.
- Now, thread the chicken onto those soaked skewers. Don’t cram ’em too tight; leave a little space between the pieces so the heat can circulate. I usually get about 4-6 pieces per skewer, depending on size.
- Get your grill heated up to medium-high heat. Make sure your grates are clean! Nobody wants chicken sticking. I find it works better if you brush the grates with a little oil too, just to be safe.
- Place the skewers on the hot grill. Cook for about 4-6 minutes per side, flipping occasionally. You’re looking for nice grill marks and cooked-through chicken. The internal temperature should be 165°F (74°C) if you’re being precise, which, let’s be honest, I’m not always. I usually just cut into a piece to check it’s white all the way through.
- Once the chicken is cooked, move the skewers off the direct heat or to a platter. Immediately sprinkle (or dump, if you’re me) the grated Parmesan cheese all over the hot chicken. The heat will make it kinda melt and stick. Oh man, this part is key.
- Let them rest for a couple of minutes. If you want, sprinkle with some fresh parsley or red pepper flakes.
- Serve ’em up hot!
Notes form My Kitchen Failures (and successes!)
- Don’t overcrowd the grill. If you put too many skewers on at once, the chicken will steam instead of grill and you won’t get those lovely marks. Cook in batches if you need to.
- Using metal skewers? You don’t need to soak ’em, obviously, but they do get blazing hot! Be careful!
- If you use fresh garlic instead of powder, keep an eye on it, it can burn faster.
- I honestly think these taste even better the next day cold, straight outta the fridge. Don’t tell anyone I said that.
Variations I’ve Played With
I’m always messing around with recipes, and these are a good base. I’ve added chopped bell peppers and onions to the skewers alongside the chicken, and that was pretty tasty. Made it more of a meal on a stick. I also tried adding some smoked paprika to the mix once, and while it wasn’t bad, it kinda competed with the ranch flavor. Stick to the core recipe for the best results, I think. It’s just perfect as is.
What You’ll Need (Equipment Wise)
You’ll need some skewers, obvs. Wooden or metal, your choice. A good mixing bowl. And a grill! Gas or charcoal works just fine. If you don’t have a grill, you could probably cook these under a broiler in your oven or in a hot skillet, though you won’t get the smoky flavor or grill marks. Might be a little messy in a pan, to be fair.
Storing Leftovers
If, by some miracle, you have any leftovers, let them cool completely and store them in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or oven. Though, honestly, in my house it never lasts more than a day!
Serving Suggestions
We usually eat these straight off the stick, maybe with some extra ranch dressing for dipping (ranchception!). They’re great with a simple cucumber and tomato salad, some corn on the cob, or rice pilaf. They’d also be amazing chopped up and put in a wrap or over a salad the next day.
Pro Tips (Lessons Learned the Hard Way)
Okay, listen up. I once tried rushing putting the Parmesan on and it didn’t melt right, just kinda fell off. You gotta get it on there while the chicken is HOT right off the grill so it sticks and gets melty. Also, don’t skip soaking the wooden skewers unless you like smoky kitchen nightmares.
FAQs – Stuff People Ask Me
Q: Can I use chicken thighs instead of breasts?
A: Heck yeah! I actually prefer thighs; they stay juicier on the grill. Cook time might be slightly different, just check for doneness.
Q: How long do I need to marinate the chicken?
A: You don’t really marinate it! You just coat it right before grilling. That’s part of why it’s so quick and easy. If you wanted to, you could let it sit for maybe 15-20 minutes while your grill heats up, but it’s not necessary.
Q: What if I don’t have ranch seasoning mix?
A: Hmm, that’s kinda the key flavor here. You *could* try mixing some dried buttermilk powder, garlic powder, onion powder, dill, and parsley, but honestly, just grab a packet of the mix. It’s the easiest way!
Q: My chicken stuck to the grill! What happened?
A: Bummer! Could be the grill wasn’t hot enough, or maybe the grates weren’t clean or oiled properly. Make sure it’s good and hot before putting the skewers on.
Q: Can I make these in advance?
A: You could cut and coat the chicken a few hours ahead and keep it in the fridge, then just thread and grill when ready. But I wouldn’t grill them ahead of time – they’re best fresh!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 packet (approx. 1 oz) dry ranch seasoning mix
- 1 tbsp garlic powder
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Wooden or metal skewers
Instructions
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1If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
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2In a large bowl, combine the olive oil, dry ranch seasoning mix, garlic powder, grated Parmesan cheese, salt, and pepper. Mix well to create a marinade.
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3Add the cubed chicken to the bowl and toss to coat evenly with the marinade. Let it sit for at least 10-15 minutes (or up to 2 hours in the refrigerator) to marinate.
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4Preheat your grill to medium-high heat.
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5Thread the marinated chicken pieces onto the prepared skewers, leaving a small space between pieces for even cooking.
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6Grill the chicken skewers for 10-12 minutes, flipping halfway through, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
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7Remove from the grill and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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