Grilled Ranch Garlic Parmesan Chicken Skewers: My Go-To BBQ
The Story (Or: Why My Grill Smells Like Ranch Every Weekend)
You ever start a recipe thinking you’ll make it once and move on, but suddenly it’s all anyone wants? That’s exactly what happened the first time I made these Grilled Ranch Garlic Parmesan Chicken Skewers—I actually borrowed half the ingredients from leftovers in the fridge (you know, the stuff you buy for one recipe and then forget about ’til it’s basically knocking on the door). Next thing I know, everyone’s acting like I’ve reinvented dinner. If I’m being honest? The first time I made these, I forgot to pre-soak the skewers and, let me tell you, nothing gets everyone running like a sudden flare-up. So now my grill and I have a love-hate relationship, but for this chicken, I keep coming back. Even if the neighbor’s dog is always staring through the fence like he knows he’s missing out.
Why I Keep Making These Skewers (and So Will You, Probably)
I pull these skewers out when my friends ask what’s for dinner a little too hopefully—or when my family’s pretending salad alone will fill them up. My kids (who barely agree on anything except the color blue) actually like these. I’ve tried other recipes where the chicken turns out dry as boot leather, but with this ranch-garlic-parmesan combo, it’s basically foolproof. Sometimes I try to swap the ranch for Italian dressing but, honestly, it’s just not the same. Oh, and if you’re like me and wind up with a fridge full of odds and ends, this is a good way to use ’em up without anyone suspecting a thing.
Here’s What You’ll Need (Plus a Few Handy Swaps)
- 1kg (about 2 lbs) boneless, skinless chicken breast (I occasionally use thighs instead—juicier, but trickier to cube)
- 1 packet ranch seasoning mix (Hidden Valley is classic but honestly the store brand works, too, shh)
- 4 cloves garlic, minced (my grandma swears by smashing them with the side of a knife, and now so do I)
- 1/2 cup grated parmesan cheese (if you grab the pre-shredded stuff in the green can, I won’t judge—sometimes I do, too)
- 1/4 cup olive oil (I’ve used melted butter in a pinch, which is a little naughty but wow)
- 1/2 teaspoon black pepper (just eyeball it, unless you’re feeling precise)
- Optional: 1 tablespoon chopped parsley (or chives, or that green stuff at the back of your crisper, honestly)
- Wooden or metal skewers (but see my note below if you’ve lost all yours—guilty)
How I Actually Throw This Together
- Chop the chicken into bite-sized cubes, or bigger if you want a fight at the grill.
- Toss ’em in a bowl. Dump in the ranch mix, garlic, olive oil, parmesan, and black pepper. I usually mix with my hands; it’s messier but fun (wash up first, obviously).
- Cover with cling film and let it marinate in the fridge for at least half an hour—or longer if you actually remember to start early. Sometimes I leave it overnight and it’s even better.
- If you’re using wooden skewers, soak ’em in water for 20 minutes so they don’t turn into charcoal. I forget this step all the time, it’s a miracle the house is still standing.
- Thread the chicken onto skewers. Don’t pack them too tight or they won’t cook evenly (yes, that’s happened to me; yes, everyone still ate them).
- Preheat your grill to medium-high. Oil the grates—or just wipe ‘em with a paper towel dipped in oil if you’re feeling old-school.
- Grill the skewers for about 5 minutes per side, turning once. This is where I always sneak a taste; don’t judge.
- If you like, sprinkle more parmesan over them when you flip. It’s a little extra but worth it.
- Let them sit for a couple of minutes before serving, unless you’re surrounded by hungry people—then good luck.
What I’ve Learned (Usually the Hard Way)
- Don’t marinate more than 24 hours—it turns mushy, which is not what you want (trust me on this one).
- You can bake these at 425F on a sheet pan if you forgot to buy propane again. Not the same flavor, but still pretty darn good.
- The pre-packed parmesan is fine; fancy cheese is better but not essential.
Things I’ve Tried (and One I Don’t Recommend)
- Adding bell peppers and onions between the chicken pieces—tasty, but sometimes the veg charrs before the meat cooks through. Maybe I cut ‘em too small?
- I once tried marinating the chicken in Greek yogurt and ranch—kinda tangy, kinda weird. I’d stick with olive oil unless you’re feeling experimental.
- I sometimes use a grill pan on the stove when it’s raining. Is it the same? Not exactly, but it’ll do in a pinch.
Equipment: What You Need—and What You Don’t
- Grill or grill pan. (No grill? You can broil in the oven on a wire rack set inside a sheet pan. Works decently well!)
- Mixing bowl (if you’re using a zip-top bag instead, cleanup’s quicker—just don’t poke holes accidentally like I’ve done)
- Knife, cutting board, skewers. Or, if you’ve lost all your wooden ones, I’ve actually used metal chopsticks once in desperation. Worked, though they got hot as blazes.
Storing Leftovers (Not That You’ll Have Many)
Stick any leftovers in an airtight container in the fridge—should last a couple days, though honestly I’ve never had them make it past one night. If they seem dry, a little splash of ranch or squeeze of lemon perks ’em up.
Serving: What Goes Great with These
I tend to serve these with simple corn on the cob, maybe some garlic bread if I’m feeling ambitious (or, uh, burnt out). My partner claims you should dunk each skewer in extra ranch, but I actually prefer a squeeze of fresh lemon—it cuts through the richness. My “I totally planned this” move: just tossing them over a big green salad and pretending it counts as health food.
Pro Tips (Learned the Hard Way… Like, Last Week)
- Resist the urge to crank the heat up too high. I did once, chicken ended up more flame-kissed than golden. Take your time—it’s worth it.
- Actually, I find it works better if you let the chicken come to room temp for 10 minutes before grilling—cooks more evenly.
- Don’t skip the oiling of the grill; nothing worse than losing half your dinner to the grate.
Real FAQ—Because People Actually Ask Me These!
- Why ranch and garlic? Isn’t that a bit much? Well, maybe. But the combo is kind of magic—salty, tangy, herby. It’s good. Try it once!
- Can I use pre-cut chicken from the store? Sure, I do sometimes if I’m in a rush. Just check for weird tiny bits (you know what I mean).
- No grill—help! Like I said, broil on high. Or pan-fry if you must. But grilling is just more fun.
- Is this spicy? Not really. If you want a kick, add a sprinkle of chili flakes. Or hot sauce after serving—personal fave: Frank’s RedHot.
- What if I don’t like ranch? On second thought…maybe a different recipe? But Italian dressing works in a pinch (see how to whip up your own if you’re curious).
Quick digression before I forget: One time my cousin tried to grill these on one of those disposable BBQs you get at petrol stations—let’s just say some experiments are best left as stories and not dinner.
If you end up with questions I haven’t covered, send them my way. Eventually I might answer (usually after dinner). Happy grilling!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 1/3 cup grated Parmesan cheese
- 1 packet (1 oz) ranch seasoning mix
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1In a large bowl, whisk together olive oil, lemon juice, ranch seasoning mix, minced garlic, and grated Parmesan cheese.
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2Add the chicken cubes to the bowl and toss until evenly coated. Cover and marinate in the refrigerator for at least 15 minutes.
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3Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto skewers.
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4Grill the skewers for 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks.
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5Remove skewers from the grill and let rest for 2 minutes. Garnish with chopped fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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