Ranch Garlic Parmesan Chicken Skewers
Savory grilled skewers made with juicy chicken, buttery garlic parmesan sauce, and classic ranch herbs — a quick and flavorful dish perfect for weeknights or gatherings.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan for making garlic butter
- 1 Grill or grill pan preheated to medium-high
- 1 Basting brush for garlic parmesan sauce
Ingredients
Main Ingredients
- 2 lbs Chicken tenders thighs or breast cut into bite-sized pieces
- 2 tablespoon Olive oil for coating
- 1 stick Butter ready to melt
- 8-10 cloves Garlic minced fine
- ½ cup Parmesan cheese grated
- 1 tablespoon Hot sauce more if desired
- 2 teaspoon Red pepper flakes
- ⅓ cup Fresh parsley minced for garnish
- 1 tablespoon Dry ranch seasoning
- 1 teaspoon Dried dill
- 1.5 tablespoon Dry ranch seasoning for seasoning chicken
- 1 teaspoon Dried dill additional for seasoning
- 2 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- Wooden skewers soaked for grilling
Instructions
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Cut chicken into bite-sized pieces and put in a large bowl.
- Add olive oil, ranch seasoning, dill, and spices. Mix well and marinate for at least 15 minutes.
- To make garlic parmesan butter sauce, melt butter in a pan and add minced garlic. Cook 2–3 minutes.
- Add hot sauce, red pepper flakes, parmesan cheese. Stir and remove from heat.
- Heat grill or grill pan to medium-high.
- Thread marinated chicken onto soaked skewers.
- Grill skewers for 10–12 minutes, turning occasionally for even cooking.
- During the last few minutes, brush garlic parmesan sauce over chicken.
- Remove from grill and sprinkle fresh parsley on top.
- Serve hot and enjoy that tender ranch garlic parmesan flavor!
Notes
Store leftover skewers in the fridge up to 3 days or freeze for 2 months. Reheat using oven or pressure cooker for best tenderness without drying out.