There’s something about summer evenings—the smell of the grill, laughter in the air, and a plate full of juicy, golden Ranch Garlic Parmesan Chicken Skewers that brings everyone running to the table. If you’re looking for grilled chicken skewers that are tender, flavorful, and ridiculously easy to make, this recipe checks every box.
Think of it as your backyard BBQ secret weapon: creamy ranch, zesty garlic, and savory parmesan all coming together to create the ultimate ranch chicken experience. These skewers aren’t just for summer either—indoor grill pans work just fine, so you can enjoy them year-round.
The best part? No complicated ingredients or fancy marinades. Just a few pantry staples, a little patience while the chicken soaks up all that ranchy goodness, and a grill that does most of the heavy lifting. Whether you’re cooking for family, friends, or that neighbor who always “just happens to stop by” when they smell your BBQ, these skewers will win everyone over.
Why You’ll Love These Ranch Garlic Parmesan Chicken Skewers
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Bursting with Flavor: Ranch and parmesan bring that creamy-savory combo we all adore.
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Perfect for Summer Grilling: One of those BBQ recipes you’ll crave every weekend.
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Quick & Simple: Marinate, grill, and done—no stress, no mess.
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Family Favorite: Even the pickiest eaters won’t say no to cheesy ranch chicken on a stick.
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Customizable: Great with veggies, on salads, or wrapped in pita bread for a fresh twist.
Ranch Garlic Parmesan Chicken Skewers
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Ranch Garlic Parmesan Chicken Skewers are the ultimate summer BBQ favorite—juicy, smoky, and packed with creamy ranch and parmesan flavor. Each tender chicken bite is marinated in a zesty blend of ranch dressing, garlic, and cheese, then grilled to golden perfection. Whether you’re hosting a backyard cookout or craving an easy weeknight meal, these skewers deliver crowd-pleasing flavor with minimal effort.
Ingredients
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680 g (1.5 lb) boneless, skinless chicken breasts, cubed
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120 ml (½ cup) ranch dressing
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30 g (¼ cup) grated parmesan cheese
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30 ml (2 tbsp) olive oil
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3 garlic cloves, minced (about 9 g)
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1 tsp dried parsley (or 1 tbsp fresh, chopped)
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½ tsp black pepper (2.5 g)
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½ tsp garlic powder (2.5 g)
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5 ml (1 tsp) lemon juice (optional)
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Wooden or metal skewers
Instructions
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Prepare the Marinade: In a bowl, whisk ranch dressing, parmesan, olive oil, minced garlic, parsley, black pepper, garlic powder, and lemon juice.
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Marinate the Chicken: Add cubed chicken, coat evenly, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
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Preheat the Grill: Heat to medium-high (400°F / 200°C). Soak wooden skewers for 20 minutes if using.
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Assemble the Skewers: Thread chicken onto skewers, leaving slight gaps for even cooking.
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Grill: Cook for 10–15 minutes, turning every few minutes, until chicken is golden and reaches 165°F (74°C). Baste occasionally with leftover marinade.
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Serve: Sprinkle extra parmesan and parsley over the hot skewers and serve immediately.
Notes
For indoor cooking, use a grill pan or air fryer at 400°F for 12–15 minutes.
For richer flavor, marinate overnight.
Add veggies like bell peppers, zucchini, or onions for color and balance.
Reserve some ranch dressing for dipping—it doubles the flavor fun.
To bake, place on a parchment-lined tray and cook at 400°F for 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / BBQ
- Method: Dinner / BBQ
- Cuisine: American
Ingredients
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680 g (1.5 lb) boneless, skinless chicken breasts, cubed
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120 ml (½ cup) ranch dressing
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30 g (¼ cup) grated parmesan cheese
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30 ml (2 tbsp) olive oil
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3 garlic cloves, minced (about 9 g)
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1 tsp dried parsley (or 1 tbsp fresh, chopped)
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½ tsp black pepper (2.5 g)
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½ tsp garlic powder (2.5 g)
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5 ml (1 tsp) lemon juice (optional, but brightens everything)
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Wooden or metal skewers
How to Make It
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Mix the Marinade:
In a medium bowl, whisk together ranch dressing, parmesan, olive oil, minced garlic, parsley, black pepper, garlic powder, and lemon juice (if using). -
Marinate the Chicken:
Toss the cubed chicken into the mixture, making sure every piece is coated. Cover and refrigerate for at least 30 minutes to soak up all that flavor. -
Prep the Grill:
Heat your grill to medium-high (about 400°F / 200°C). Soak wooden skewers for 20 minutes if using to prevent burning. -
Assemble:
Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking. -
Grill to Perfection:
Place on the hot grill and cook for 10–15 minutes, turning every few minutes until lightly charred and cooked through (165°F inside). Brush occasionally with leftover marinade for a richer flavor. -
Garnish & Serve:
Let the skewers rest for a couple of minutes, then sprinkle with more parmesan and parsley. Serve hot and watch them disappear!
Olivia’s Grilling Tips
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Use Metal Skewers: If you grill often, invest in reusable metal skewers—they heat evenly and never burn.
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Marinate Longer: Got time? Let the chicken sit overnight. The ranch and parmesan soak in deeply for extra tenderness.
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Indoor Option: No grill? No problem. A grill pan or even an air fryer will do the trick.
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Extra Sauce: Save a bit of ranch for dipping—because more ranch is always a good idea.
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Don’t Overcrowd: Give the chicken room to breathe. Crowding the grill can cause steaming instead of searing.
And here’s a fun one: if a little parmesan melts and sticks to the grill grates, don’t panic—that’s flavor gold.
A Little Story from My Backyard
I first made these garlic parmesan chicken skewers during a casual summer get-together that somehow turned into a full-on block party. The moment the first batch hit the grill, the scent of ranch, garlic, and sizzling chicken floated through the air—and within minutes, I had curious neighbors “dropping by” to see what was cooking.
Now it’s my go-to recipe for any BBQ. I love how it captures that nostalgic backyard feeling—friends laughing, the sun dipping low, and everyone gathered around, waiting for the next skewer hot off the grill. Honestly, these skewers taste like summer memories—creamy, smoky, and perfectly charred.
What to Serve with Ranch Garlic Parmesan Chicken Skewers
This recipe is a side dish dream come true. Pair it with:
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Grilled corn on the cob brushed with a little ranch butter.
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Roasted potatoes or garlic bread for a hearty touch.
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Fresh garden salad or coleslaw to keep it light.
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Grilled veggies—zucchini, bell peppers, or asparagus balance the richness beautifully.
Or, go bold and slide the chicken off the skewers into a wrap with crisp lettuce and extra dressing for a quick ranch chicken sandwich that’ll make your coworkers jealous at lunch.
How to Store & Reheat
Got leftovers? Lucky you!
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Refrigerate: Store skewers in an airtight container for up to 3 days.
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Freeze: Remove chicken from skewers and freeze in a resealable bag for up to 2 months.
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Reheat: Warm gently on a skillet or in the oven at 350°F until hot. Avoid microwaving too long—it can dry the chicken out.
Pro tip: Reheat leftovers and toss them on top of a Caesar salad for a quick, flavor-packed lunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! They’re juicier and perfect for grilled chicken skewers.
Can I bake instead of grill?
Yes—bake at 400°F for 20–25 minutes, flipping halfway through. You’ll miss that smoky char, but the flavor still shines.
Is this recipe gluten-free?
Yes! Just check your ranch dressing label to confirm.
Can I add vegetables to the skewers?
Definitely. Bell peppers, cherry tomatoes, and red onions grill beautifully with the chicken.
Bring on the Flavor
These Ranch Garlic Parmesan Chicken Skewers are what summer dreams are made of—crispy edges, juicy centers, and a ranch-parmesan glaze that’s downright addictive. Whether you’re hosting a weekend BBQ or just need a quick, delicious dinner, this recipe brings that smoky, savory, sunshine-on-your-plate magic every single time.
So fire up the grill, grab your tongs, and make this your signature BBQ recipe of the season. Your neighbors might just follow the aroma straight to your backyard.