Ingredients
Scale
- ½ cup ranch dressing
- ¼ cup grated parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp lemon juice (optional)
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cubed
- Wooden or metal skewers
Instructions
- Mix ranch, parmesan, olive oil, garlic, parsley, black pepper, garlic powder, and lemon juice to make marinade.
- Place chicken cubes in resealable bag or dish, pour marinade, refrigerate 30 min–2 hours.
- Thread chicken onto skewers, leaving space between pieces. Soak wooden skewers 15 min if using.
- Preheat grill to medium-high. Grill skewers 10–15 min, turning occasionally, until chicken reaches 165°F (75°C).
- Remove from grill, rest a few minutes, garnish with parsley or extra parmesan. Serve with sides or dipping sauces.
Notes
- Serve with grilled vegetables, salad, rice, or potatoes.
- Marinate longer for deeper flavor, up to overnight.
- Chicken thighs give juicier skewers than breasts.
- Optional variations: add red pepper flakes, lemon zest, BBQ sauce, honey mustard, bacon wrap, or Mediterranean herbs and feta.
- Store leftovers in airtight container for up to 3 days or freeze marinated chicken for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American