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Grilled Ranch Garlic Parmesan Chicken Skewers

Grilled ranch garlic parmesan chicken skewers with a golden parmesan crust and grill marks cutting through. Marinated chicken kabobs are garlicky, rich, and deeply savory from ranch seasoning and grated parmesan.
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Prep Time 20 minutes
Cook Time 14 minutes
marinating 1 hour
Total Time 1 hour 34 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinade and chicken
  • 1.5 lb boneless chicken breasts or thighs Cut into 1.5-inch cubes.
  • 3 tbsp olive oil
  • 3 garlic Minced.
  • 2 tbsp ranch seasoning (or 1 packet)
  • 0.5 cup parmesan cheese Finely grated; reserve some for pressing and serving.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.25 tsp salt
  • 1 fresh parsley For garnish and serving.
  • 1 extra parmesan For serving.

Equipment

  • 1 grill

Method
 

Make the ranch garlic parmesan marinade
  1. Whisk olive oil, minced garlic, ranch seasoning, half the parmesan, Italian seasoning, garlic powder, onion powder, black pepper, and salt until evenly combined, then toss with the chicken pieces to coat.
  2. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours for best flavor.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes, then thread the marinated chicken onto the skewers.
  2. Preheat the grill to medium-high and oil the grates to prevent sticking.
  3. Grill the skewers for 6-7 minutes per side, then in the last 2 minutes press the remaining parmesan onto the chicken for a crust that sets on the outside.
Rest and serve
  1. Rest the grilled chicken skewers for 5 minutes before serving.
  2. Garnish with fresh parsley and extra parmesan.

Notes

Pro tip: Pressing the reserved parmesan during the last 2 minutes helps it melt into a crisp, golden coating without burning. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked skewers up to 2 months (thaw overnight in the fridge and reheat gently). For a dairy-light option, use a reduced-fat parmesan-style cheese blend in the same amounts.