Alright, here we go—so you ever have one of those days where you just want something easy, a little different, but not another boring chicken dish? That was me last summer when the weather was muggy, the grill was begging me for attention, and, honestly, I just needed to clear out my fridge. Cue these Easy Ranch Garlic Parmesan Chicken Skewers. I think I made ‘em three weekends running, partly because my cousin Nick inhaled half a tray before the rest of us even sat down, and partly because, hey, not having to clean ten different pans? Chef’s kiss. It’s funny—I used to hate skewering things (the sticks, the mess, poking myself) but, with these, it just felt... satisfying. Like, look at me, getting my act together, you know?
Why I Keep Coming Back to This Recipe
I make this when I want my family to think I’ve actually planned dinner (spoiler: I almost never do). My family goes bonkers for this, no joke. My sister even gets protective if you reach for the last skewer. It’s that combo of tangy ranch, a good smack of garlic (which, let’s face it, is doing the heavy lifting here), and all the cheesy parmesan clinginess. Sometimes the marinade looks weird; don’t let it scare you off. Oh! I used to stress over how long to marinate the chicken—2 hours, overnight, who knows?—but actually, it’s forgiving. I’ve forgotten it in the fridge for half a day and still got cheers. And if you’re annoyed that your hands get messy skewering the chicken, well, same—I keep a little towel handy now. Also, there’s no polite way to eat these, so... embrace the chaos.
What You’ll Need (And What You Can Swap)
- 1.5 pounds boneless, skinless chicken breast (sometimes I grab thighs instead, juicier and, frankly, cheaper)
- ½ cup ranch dressing (I use store-bought 90 percent of the time—no one notices, I promise. But homemade is fancy if the mood strikes)
- ¼ cup grated parmesan cheese (the shaky green can stuff or the good stuff; both work. My grandmother always insisted on the real deal, but honestly, you do you)
- 3 large garlic cloves, minced (or more, who’s counting?)
- 1 tablespoon olive oil (don’t stress if you run out—skip it, or melt a dab of butter instead, yum)
- 1 teaspoon dried Italian herbs (sometimes I shortcut with just oregano or basil, depends what’s lurking in the spice rack)
- 1 teaspoon smoked paprika (not required, but adds a little richness—and a red tint. Sweet paprika can do in a pinch)
- ¾ teaspoon salt (I taste as I go, honestly—just don’t overdo it with salty parmesan)
- Black pepper, a few cracks
- Fresh parsley, chopped, for garnish (optional, but looks pretty… sometimes I forget!)
- About 10–12 wooden or metal skewers (wooden ones? Soak ‘em for half an hour or you’ll get a campfire. Ask me how I know.)
How I Actually Put These Together
- Chop the chicken into roughly 1-inch chunks. Not too tiny or they dry out. Sometimes I get bored and make them uneven—no big deal.
- In a big bowl, toss in ranch, parmesan, garlic, olive oil, Italian herbs, paprika, salt, and pepper. Whisk with a fork (or a spoon, whatever’s clean).
- Add your chicken pieces and stir until totally coated. This is where I usually sneak a taste for salt. Don’t yell at me—I live dangerously. Cover and marinate in the fridge at least an hour, but honestly, I’ve done 20 minutes when rushed and survived.
- If your skewers are wooden, soak them in water while the chicken marinates. Otherwise, just kick your feet up or prep a salad.
- Thread the marinated chicken chunks onto your skewers, packing them just a little loose (if they’re jammed, they never cook even). Don’t freak out if your hands get sticky; it washes off.
- Preheat your grill or grill pan to medium-high. Oil the grate if you’re not into food glue.
- Grill the skewers for about 12–15 minutes, turning every few minutes so there’s no weird raw bits. If you’re one of those thermometer folks, aim for 165°F in the fattest piece.
- Take them off the grill, toss a bit of parsley on top if you’ve got energy, and let ‘em cool for a sec so you don’t scorch your mouth. Then pile onto a platter (or just upend them onto a plate, that works too).
Cook’s Notes (Otherwise Known As, Lessons Learned the Hard Way)
- If the marinade feels too thick, splash in a tablespoon of milk—it works like a charm, though it took me ages to figure that out.
- Turn the skewers carefully; I once flipped one with tongs and—boom—chicken snowstorm. Use a spatula or your fingers if you trust your reflexes.
- I actually prefer using thighs but breasts are always in the freezer, so, you know, practicality wins sometimes.
If You Want to Mix Things Up…
I’ve swapped in honey mustard for ranch—that went, well, less fabulous than expected. Don’t recommend. But teriyaki in place of ranch? Surprisingly great twist! I sometimes add chunks of red onion or zucchini to the skewers (my daughter picks around them, though). Cheese crusted on at the end is fun, too—just sprinkle extra parmesan on the hot skewers when they’re off the grill. Oh, and one time I tried buffalo sauce instead of ranch. Let’s say, fiery but not for the faint of heart.
Tools and Some Improvise-If-You-Have-To Options
- Grill or grill pan—no grill? Oven at 425°F works, broil for the last minute or two for some color (my oven’s broiler is moody, just warning ya)
- Mixing bowl—though I did this in a zipped bag once, and clean-up was a breeze
- Skewers (wood or metal)—in a pinch, you can even lay the pieces right on a lined baking sheet and skip skewering entirely, it just becomes more… rustic?
- Tongs (or a big fork; just don’t—ever—use your fingers on a hot grill, I learned that the hard way!)
How to Store (Assuming Leftovers Exist)
Stick any leftovers in a sealed container in the fridge—good for two days. Though honestly, in my house it never lasts more than a day! Reheat gently, or honestly, they’re pretty decent cold, like sneaking a piece out of the fridge at midnight… totally not speaking form experience here.
How We Like to Serve ‘Em
We usually plop ‘em on a big board alongside corn on the cob and a heap of potato wedges. Sometimes I wrap a skewer in pita with a little slaw—kinda like a homemade chicken gyro-ish. My neighbor dunks hers in extra ranch, which seems sensible. Oh, and if we’re having friends round, I cut the skewers in half and call them “mini bites”—tricks them into believing I’m trying to be fancy.
Pro Tips (AKA, What I’ve Messed Up So You Don’t Have To)
- Don’t skip soaking wooden skewers! I once, erm, forgot, and the smell of charred bamboo filled the yard. Lesson learned.
- Give the chicken a few extra minutes to marinate if you can. Once I rushed it, and it did taste a bit flat. Patience pays here, weirdly.
- If you pile chicken chunks too tight on the skewer, you’ll end up with burnt outside and raw inside—ask me how I know.
Real Questions I’ve Heard (and My Honest Answers!)
- Can I make this without a grill? Totally! Oven at 425°F, bake on a rack for about 18 minutes, broil at the end if you can.
- Is it okay to marinate overnight? Yup, it tenderizes even more. Watch the salt, though—it can get punchy!
- What if I’m out of ranch? Greek yogurt with a pinch of dill, garlic powder, and a splash of lemon works in a pinch, though it’s, like, not identical.
- Why do my skewers stick? Grease the grill. Or use nonstick spray if you don’t care about the rules.
- Can this be prepped ahead? Absolutely—assemble the skewers and cover in the fridge until you’re ready to grill.
- Is it better the next day? I think so! The flavors mingle more. But, um, leftovers rarely stick around here for me to prove it.
Funny story before I go—one time, I got halfway through and realized I’d grabbed cinnamon instead of paprika. The look on my husband’s face! Now I check my spices like, three times. Anyway, don’t fret if things don’t go perfectly. These Easy Ranch Garlic Parmesan Chicken Skewers are forgiving, full of flavor, and always gone before I even get to put my feet up. Enjoy!
Ingredients
- 1.5 pounds boneless, skinless chicken breast (sometimes I grab thighs instead, juicier and, frankly, cheaper)
- ½ cup ranch dressing (I use store-bought 90 percent of the time—no one notices, I promise. But homemade is fancy if the mood strikes)
- ¼ cup grated parmesan cheese (the shaky green can stuff or the good stuff; both work. My grandmother always insisted on the real deal, but honestly, you do you)
- 3 large garlic cloves, minced (or more, who’s counting?)
- 1 tablespoon olive oil (don’t stress if you run out—skip it, or melt a dab of butter instead, yum)
- 1 teaspoon dried Italian herbs (sometimes I shortcut with just oregano or basil, depends what’s lurking in the spice rack)
- 1 teaspoon smoked paprika (not required, but adds a little richness—and a red tint. Sweet paprika can do in a pinch)
- ¾ teaspoon salt (I taste as I go, honestly—just don’t overdo it with salty parmesan)
- Black pepper, a few cracks
- Fresh parsley, chopped, for garnish (optional, but looks pretty… sometimes I forget!)
- About 10–12 wooden or metal skewers (wooden ones? Soak ‘em for half an hour or you’ll get a campfire. Ask me how I know.)
Instructions
-
1Chop the chicken into roughly 1-inch chunks. Not too tiny or they dry out. Sometimes I get bored and make them uneven—no big deal.
-
2In a big bowl, toss in ranch, parmesan, garlic, olive oil, Italian herbs, paprika, salt, and pepper. Whisk with a fork (or a spoon, whatever’s clean).
-
3Add your chicken pieces and stir until totally coated. This is where I usually sneak a taste for salt. Don’t yell at me—I live dangerously. Cover and marinate in the fridge at least an hour, but honestly, I’ve done 20 minutes when rushed and survived.
-
4If your skewers are wooden, soak them in water while the chicken marinates. Otherwise, just kick your feet up or prep a salad.
-
5Thread the marinated chicken chunks onto your skewers, packing them just a little loose (if they’re jammed, they never cook even). Don’t freak out if your hands get sticky; it washes off.
-
6Preheat your grill or grill pan to medium-high. Oil the grate if you’re not into food glue.
-
7Grill the skewers for about 12–15 minutes, turning every few minutes so there’s no weird raw bits. If you’re one of those thermometer folks, aim for 165°F in the fattest piece.
-
8Take them off the grill, toss a bit of parsley on top if you’ve got energy, and let ‘em cool for a sec so you don’t scorch your mouth. Then pile onto a platter (or just upend them onto a plate, that works too).
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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