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Grilled Ranch Garlic Parmesan Chicken Skewers - Flavor-Packed, Easy Weeknight Favorite

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken (breasts or thighs), cut into 1.5-inch pieces
  • 2 tablespoons olive oil
  • 1/3 cup plain Greek yogurt (or mayonnaise for a richer marinade)
  • 2 tablespoons dry ranch seasoning (store-bought or homemade)
  • 4 cloves garlic, finely minced (or 1.5 teaspoons garlic powder in a pinch)
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional, for a subtle smoky note)
  • 1/2 teaspoon kosher salt (adjust to taste depending on ranch blend)
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice (or red wine vinegar)
  • 1/4 cup grated Parmesan cheese (the fine, sandy kind for coating)
  • 2 tablespoons unsalted butter, melted (or more olive oil)
  • Fresh parsley, chopped, for garnish
  • Skewers (metal or soaked wooden skewers)

Method
 

  1. Prep the skewers: If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning. Pat chicken dry with paper towels and cut into evenly sized pieces.
  2. Make the marinade: In a large bowl, whisk together olive oil, Greek yogurt, ranch seasoning, minced garlic, onion powder, smoked paprika, salt, pepper, and lemon juice. It should be thick enough to cling to the chicken.
  3. Marinate the chicken: Add chicken pieces to the bowl and toss until fully coated. Cover and refrigerate for at least 30 minutes, up to 8 hours. The longer it sits, the deeper the flavor.
  4. Preheat the grill: Heat your grill to medium-high (about 400–425°F). Clean and oil the grates to reduce sticking.
  5. Skewer the chicken: Thread marinated chicken onto skewers, leaving a bit of space between pieces so the heat can circulate. Don’t pack them too tightly.
  6. Grill: Place skewers on the hot grill. Cook for 8–12 minutes total, turning every 2–3 minutes, until the chicken is nicely charred and reaches an internal temperature of 165°F.
  7. Butter-Parmesan finish: While the chicken grills, mix melted butter with grated Parmesan. In the final minute of grilling, brush or spoon the mixture over the skewers. Let it melt and cling to the chicken.
  8. Rest and garnish: Transfer skewers to a plate and rest for 3–5 minutes. Sprinkle with extra Parmesan and chopped parsley. Taste and add a pinch of salt or a squeeze of lemon if needed.
  9. Serve: Pair with a green salad, grilled corn, rice pilaf, or garlic bread. Ranch dressing on the side for dipping never hurts.