These grilled ranch chicken skewers are juicy, flavorful, and packed with garlicky ranch goodness.
The parmesan adds richness, while a touch of lemon and parsley brings brightness—perfect for summer grilling or an easy dinner anytime.
Why You’ll Love This Recipe
Flavor-packed marinade with ranch, garlic, and parmesan
Easy prep with just a handful of pantry staples
Versatile—serve with salads, grains, or wraps
Great for BBQs, potlucks, or quick weeknight meals
Ingredient Highlights
Chicken breasts or thighs: Cubed for even grilling and juicy bites
Ranch dressing: Forms a creamy, herby marinade base
Parmesan cheese: Adds saltiness and depth
Garlic + parsley: Bring bold flavor and freshness
Lemon juice: Optional but adds great tang
Pro Tips Before You Start
Marinate for at least 30 minutes, or up to 2 hours for more flavor
Use metal skewers or soak wooden ones for 15 minutes
Don’t overcrowd the skewers—leave space for even cooking
Grill over medium-high heat for best char without drying the meat
How to Make Grilled Ranch Chicken Skewers
Step 1: Make the Marinade
In a bowl, whisk together ranch dressing, parmesan, olive oil, garlic, parsley, black pepper, garlic powder, and lemon juice (if using).
Step 2: Marinate the Chicken
Place cubed chicken in a resealable bag or dish.
Pour the marinade over the chicken and toss to coat.
Seal or cover and refrigerate for 30 minutes to 2 hours.
Step 3: Prepare the Skewers
Thread the marinated chicken onto skewers, leaving space between each piece.
Soak wooden skewers in water beforehand to prevent burning.
Step 4: Grill the Skewers
Preheat your grill to medium-high.
Cook the skewers for 10–15 minutes, turning occasionally, until chicken is cooked through and reaches 165°F.
Step 5: Garnish and Serve
Remove from grill and let rest for a few minutes.
Garnish with extra parsley or parmesan.
Serve with your favorite sides or dipping sauces.
Serving Ideas
Serve over rice, quinoa, or a fresh green salad
Great with ranch, BBQ, or lemon-yogurt dipping sauce
Pair with grilled veggies or corn on the cob
Variations & Substitutions
Swap ranch for Caesar or Greek dressing
Use turkey breast or tofu for a twist
Add bell peppers or onions to the skewers for color and crunch
Storage Tips
Store leftovers in an airtight container for up to 3 days
Reheat gently on the stovetop or microwave
Not freezer-friendly once grilled (best fresh)
FAQs
Can I bake instead of grill?
Yes! Bake at 425°F for 20–25 minutes, flipping halfway.
Is bottled ranch okay?
Totally fine—use your favorite brand or homemade.
Can I prep this ahead?
Yes, marinate in the morning and grill later.
What’s the best cut of chicken?
Thighs are juicier, but breasts work great too.
Can I add veggies?
Definitely! Zucchini, onions, and bell peppers are delicious additions.
Do I need to grease the grill?
Yes, lightly oil the grates to prevent sticking.
Is lemon juice necessary?
Optional, but adds a fresh zing.
Final Thoughts
These grilled ranch chicken skewers are quick, flavorful, and endlessly adaptable.
Whether you’re grilling for the family or a summer cookout, they’re sure to be a hit!
Grilled Ranch Chicken Skewers
Ingredients
For the Marinade:
- ½ cup ranch dressing
- ¼ cup grated parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp dried or fresh parsley
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp lemon juice optional
For the Skewers:
- 1½ lbs chicken breasts or thighs cubed
- Wooden or metal skewers
Instructions
- Mix all marinade ingredients in a bowl.
- Add cubed chicken and coat well. Marinate 30 min–2 hours.
- Thread chicken onto skewers, leaving space between pieces.
- Grill over medium-high for 10–15 minutes, turning occasionally.
- Let rest and garnish with parsley or parmesan. Serve hot.
- See full steps with tips & photos → https://wimpysdiner.net/grilled-ranch-chicken-skewers/
Notes
