Description
A flavorful grilled chicken recipe coated in a savory ranch, garlic, and Parmesan marinade. These skewers are juicy, smoky, and perfect for gatherings, family dinners, or summer grilling.
Ingredients
2 pounds (900 g) boneless skinless chicken breasts, cut into 1½-inch cubes
3 tablespoons olive oil (45 ml)
4 cloves garlic, minced
2 tablespoons ranch seasoning mix (20 g)
½ cup grated Parmesan cheese (50 g)
1 teaspoon onion powder (5 g)
½ teaspoon black pepper (2 g)
½ teaspoon paprika (2 g)
1 tablespoon lemon juice (15 ml)
2 tablespoons chopped fresh parsley (8 g)
2 tablespoons grated Parmesan cheese for garnish (20 g)
8–10 skewers
Instructions
Cut the chicken breasts into 1½-inch cubes and place them in a large bowl.
In a separate bowl mix olive oil, minced garlic, ranch seasoning, Parmesan cheese, onion powder, black pepper, paprika, and lemon juice.
Pour the marinade over the chicken and mix well until evenly coated.
Cover and refrigerate for at least 30 minutes or up to 4 hours.
Soak wooden skewers in water for 20–30 minutes if using wooden ones.
Thread the marinated chicken pieces onto the skewers.
Preheat the grill to 400°F (200°C) and lightly oil the grates.
Grill the skewers for 10–12 minutes, turning every few minutes until the chicken reaches 165°F (74°C).
Remove from the grill and let rest for 3–5 minutes.
Garnish with chopped parsley and extra Parmesan before serving.
Notes
For deeper flavor, marinate the chicken for up to 4 hours.
Chicken thighs can be used instead of chicken breasts for a juicier texture.
These skewers can also be baked at 425°F (220°C) for 15–18 minutes if grilling is not available.
- Prep Time: 15 minutes
- Cook Time: 12 minutes