These skewers are cubes of chicken breast marinated in ranch dressing and garlic, threaded on skewers, covered in grated Parmesan and grilled for 10 to 12 minutes. The recipe uses 2 pounds of chicken and makes 4 servings. Each serving has about 2 grams of carbohydrates and 40 grams of protein.
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Most of the work is the marinade. Total time is 1 hour 12 minutes, and nearly all of that is the chicken sitting in the fridge.
What Goes Into the Marinade and onto the Skewers
- Chicken breasts (2 pounds): boneless and skinless, cut into 1-inch cubes so the pieces cook evenly and take up the marinade.
- Ranch dressing (1 cup): makes the marinade creamy. A homemade ranch made with Greek yogurt works as a swap.
- Garlic (4 cloves, minced): mixed into the ranch.
- Parmesan (1 cup, grated): sprinkled over the skewers before they go on the grill, where it melts.
- Black pepper, paprika and salt (1 teaspoon each): they season the marinade.
- Skewers: wooden or metal. Soak wooden ones in water for 30 minutes so they do not burn.
Marinating and Grilling
Mix the ranch, garlic, pepper, paprika and salt in a large bowl, add the chicken, and coat it evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Heat the grill to medium-high. Thread the chicken onto the skewers with a little space between the pieces, then sprinkle the Parmesan over them generously. Grill 10 to 12 minutes, turning now and then, until the chicken reaches an internal temperature of 165°F. A meat thermometer is the reliable way to check, and it helps you avoid both undercooked and dry chicken.
Let the skewers rest a few minutes before serving so the juices settle.
Variations
- Vegetables: bell peppers, zucchini, cherry tomatoes and red onions cut into bite-sized pieces can go on the skewers next to the chicken. They take on the marinade as they grill.
- Other cheeses: feta is tangier and mozzarella melts softer. Sprinkle whichever you use over the skewers before grilling.
- Dairy-free: use a dairy-free ranch, such as a homemade avocado dressing or a coconut yogurt ranch.
- Heat: add hot sauce or red pepper flakes to the marinade, or marinate the chicken in a spicy buffalo sauce instead. Cumin, chili powder or a dash of cayenne also change the flavor.
If You Do Not Have a Grill
A grill pan on the stovetop works. You can also bake the skewers on a parchment-lined baking sheet at 400°F (200°C) for about 15 to 20 minutes, turning halfway, until the chicken is cooked through and reaches 165°F. A resealable bag is a good way to marinate if you are short on bowl space. A basting brush is optional if you want to add marinade or oil while grilling.
What to Serve With Them
Garnish with fresh parsley or chives on a platter. Grilled vegetables or a salad make it a full meal. Cauliflower rice, grilled asparagus tossed in olive oil, salt and pepper, and zucchini noodles with olive oil and garlic all go well. Sparkling water with lemon or lime, or unsweetened iced tea with lemon or mint, works as a drink.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Thighs tend to be juicier and more flavorful. Use boneless, skinless thighs.
How long do leftovers keep?
Up to 3 days in an airtight container in the refrigerator. Reheat in the microwave or on the grill for a few minutes.
What can replace the ranch dressing?
A homemade ranch made with Greek yogurt, or a dairy-free option such as avocado dressing. Both stay creamy and zesty.
Can I make these in the oven?
Yes. Bake at 400°F (200°C) on a parchment-lined baking sheet for about 15 to 20 minutes, turning halfway, until the internal temperature reaches 165°F.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Grilled Ranch Garlic Parmesan Chicken Skewers are irresistible!
Ingredients
Instructions
In a large bowl, combine the ranch dressing, minced garlic, black pepper, paprika, and salt. Mix well.
Add the chicken cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the marinated chicken onto the skewers, leaving a little space between each piece.
Sprinkle the grated Parmesan cheese generously over the skewers.
Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove from the grill and let rest for a few minutes before serving.
Notes
For extra flavor, try adding vegetables like bell peppers or zucchini to the skewers.
You can also substitute the ranch dressing with a homemade version using Greek yogurt for a healthier twist.
Nutrition
| Serving Size | 1 skewer |
|---|---|
| Calories | 350 calories |
| Sugar Content | 0g |
| Sodium Content | salt content varies |
| Fat Content | 20g |
| Saturated Fat Content | not specified |
| Unsaturated Fat Content | not specified |
| Trans Fat Content | not specified |
| Carbohydrate Content | 2g |
| Fiber Content | not specified |
| Protein Content | 40g |
| Cholesterol Content | not specified |