Ranch Garlic Parmesan Chicken Skewers are a flavorful, easy-to-make dish that brings together juicy grilled chicken, creamy ranch dressing, bold garlic, and savory parmesan cheese. I love how simple they are to prepare while still delivering that smoky, satisfying flavor that’s perfect for a backyard BBQ, a weeknight dinner, or a crowd-pleasing appetizer. With just a few pantry staples and some skewers, this recipe quickly becomes one of my favorites any time I fire up the grill.

Ranch Garlic Parmesan Chicken Skewers

Why You’ll Love This Recipe

Here’s why I keep coming back to this delicious skewer recipe:

The ranch, garlic, and parmesan combo makes every bite rich and tangy.
Grilling adds a smoky, charred layer of flavor that I can’t resist.
It’s fast and easy—perfect for when I don’t want to spend hours in the kitchen.
I can tweak the seasoning to my liking, adding herbs or a bit more garlic.
It’s family-friendly and always a hit, especially with kids.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Marinade:
½ cup ranch dressing
¼ cup grated parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried parsley (or fresh parsley, chopped)
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon lemon juice (optional)

For the Skewers:
1½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Wooden or metal skewers

Directions

Mix the marinade: I combine ranch dressing, parmesan, olive oil, garlic, parsley, black pepper, garlic powder, and optional lemon juice in a bowl until smooth.
Marinate the chicken: I add the chicken cubes to a resealable bag or dish and coat them with the marinade. Then, I refrigerate it for at least 30 minutes—longer if I have the time.
Prepare the skewers: I thread the marinated chicken onto skewers, leaving a little space between each piece. If I’m using wooden skewers, I soak them in water first for about 15 minutes to prevent burning.
Grill the chicken: I preheat the grill to medium-high and cook the skewers for 10–15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. I always check for an internal temperature of 165°F (75°C).
Serve and enjoy: After grilling, I let the skewers rest for a few minutes. Then I serve them with fresh parsley or an extra sprinkle of parmesan.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Marinating time: 30 minutes
Grilling time: 10–15 minutes
Total time: 45 minutes
Calories per serving: Approximately 300–350
Key nutrients (per serving): Protein: 30g, Carbs: 2g, Fat: 20g

Variations

Spicy Ranch Garlic Parmesan Skewers: I add red pepper flakes or a dash of hot sauce to the marinade for a spicy twist.
Lemon Herb Ranch Skewers: I include fresh lemon zest and herbs like oregano or thyme for a bright, herbal note.
BBQ Ranch Skewers: I brush the skewers with BBQ sauce in the last few minutes of grilling for a smoky glaze.
Honey Mustard Ranch Skewers: I swap ranch for honey mustard when I want something a little sweeter.
Mediterranean Ranch Skewers: I mix in chopped olives, lemon juice, and a bit of crumbled feta for a Mediterranean flair.
Vegetarian Ranch Skewers: I use tofu or hearty vegetables like mushrooms, zucchini, and bell peppers instead of chicken.
Parmesan Herb Skewers: I skip the ranch and use olive oil, parmesan, garlic, and Italian herbs for a different but equally tasty flavor.
Crispy Ranch Skewers: After marinating, I coat the chicken pieces in breadcrumbs before grilling for a crispy finish.
Garlic Butter Ranch Skewers: I use garlic butter in place of olive oil for a richer taste.

storage/reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat them on the grill or in a skillet until warmed through.
Freezing: I freeze the marinated (uncooked) chicken for up to 3 months and thaw it overnight in the fridge before grilling.

FAQs

Can I prepare these skewers in advance?

Yes, I often marinate and skewer the chicken ahead of time, then refrigerate until I’m ready to grill.

Can I cook these indoors without a grill?

Definitely. I use a grill pan or even broil them in the oven when outdoor grilling isn’t an option.

What type of chicken works best?

I like both chicken breasts and thighs. Thighs are juicier, while breasts give a leaner result.

How do I know the chicken is done?

I always check for an internal temperature of 165°F (75°C) using a meat thermometer.

Can I use a different dressing in the marinade?

Yes, I’ve tried Caesar and even honey mustard for a fun variation when I’m out of ranch.

Conclusion

Ranch Garlic Parmesan Chicken Skewers are a perfect blend of creamy, garlicky, cheesy goodness grilled to juicy perfection. I love how easy they are to prepare and how customizable they can be depending on what I’m in the mood for. Whether I serve them with veggies, salad, or rice, they never fail to impress.