I have been waiting all week to tell you about these skewers because honestly they are the only thing my family wants to eat when the sun comes out. The smell alone will have your neighbors peeking over the fence to see what you are cooking. There is something about the way the garlic and ranch just melt into the chicken that makes every bite so juicy and savory. It is my absolute favorite summer meal because it takes almost no work but tastes like you spent hours over the grill. If you are looking for a quick weeknight dinner that actually tastes like a party then you have to try this one.

The Best Ingredients for Grilled Ranch Garlic Parmesan Chicken Skewers

You really do not need much to make these taste incredible. I usually grab whatever chicken I have in the freezer. Here is what you need to get together.

Chicken breasts or thighs cut into bite sized pieces
Dry ranch seasoning mix from the little paper packet
Fresh minced garlic and lots of it
Grated parmesan cheese the kind that is nice and salty
Olive oil to help everything stick
A splash of lemon juice or chicken broth to keep the meat from getting dry

How to Prepare Grilled Ranch Garlic Parmesan Chicken Skewers

First things first you need to cut your chicken into uniform cubes. I try to keep them around one inch so they all cook at the same speed. If some are huge and some are tiny you will end up with some dry bits and nobody wants that. Once the chicken is ready toss it in a big bowl with the oil and the garlic and the ranch seasoning. Give it a good stir so every single piece is coated.

I always recommend letting the chicken sit in that marinade for at least thirty minutes. If you can do it longer then even better. While the chicken is hanging out in the fridge you need to soak your wooden skewers in a tray of water. Do this for at least twenty minutes. If you skip this part the wood will catch fire on the grill and your dinner will look like a campfire accident. Once everything is ready just thread the chicken onto the sticks and get ready to cook.

Grilling Tips for Perfect Grilled Ranch Garlic Parmesan Chicken Skewers

Go ahead and preheat your grill to a medium high heat. You want it hot enough to get those nice char marks but not so hot that the outside burns before the middle is done. I always take a little paper towel with some oil on it and wipe down the grates before I start. This keeps the chicken from sticking and tearing when you try to flip it.

Lay the skewers down and let them cook for about five to seven minutes per side. You are looking for an internal temperature of 165 degrees. I use a meat thermometer because I am always paranoid about undercooking chicken but you also do not want to overcook it. If you leave it on too long it will get tough. Right before you pull them off the grill sprinkle that parmesan cheese over the top so it gets a little melty and crispy.

Why My Family Loves Grilled Ranch Garlic Parmesan Chicken Skewers

I served these at a backyard gathering last month and I am not joking when I say they disappeared in five minutes. The kids love them because they are on a stick and let’s be honest everything tastes better on a stick. The adults love them because the tangy ranch and salty parmesan is a flavor combination that just works. It is simple and classic and it reminds me of summer nights hanging out on the patio with friends. Plus I love that I do not have a ton of dishes to wash afterward.

Frequently Asked Questions about Grilled Ranch Garlic Parmesan Chicken Skewers

I get asked a lot if you can use frozen chicken for this. You definitely can but you have to make sure it is completely thawed out first. If it is still icy in the middle it won’t cook evenly. If you have leftovers you can just slide the chicken off the sticks and keep it in a container in the fridge. It is actually really good on top of a salad the next day.

Another thing people ask is if they can use an indoor grill pan. Yes you totally can. You might not get that same smoky flavor from the outdoor grill but it still tastes great. Also make sure you use the dry ranch mix instead of the bottled dressing. The dry mix has a much stronger flavor that sticks to the meat better while the bottled stuff can sometimes slide off and make a mess.

Estimated Nutritional Information

These values are just estimates based on standard measurements but here is the breakdown for one serving.

Calories: 285
Protein: 38g
Fat: 12g
Carbohydrates: 4g

Recommended Side Dishes

I love keeping things simple when the grill is already hot. You can throw some corn on the cob right next to the chicken. A fresh garden salad with a light dressing is also a great way to balance out the savory parmesan. If you want something more filling you can do some roasted potatoes or even some grilled zucchini slices.

Storage and Reheating Instructions

If you happen to have any left just put them in an airtight container. They will stay fresh in the refrigerator for up to three days. When you want to eat them again I suggest using the oven or an air fryer. It helps keep that parmesan crust a little bit crispy. Microwaving works too if you are in a hurry but the texture is much better if you heat them up slowly.