Garlic Parmesan Chicken Skewers with Ranch Marinade

Is there anything that says summer quite like the smell of something delicious sizzling on the grill? And when that something involves garlic, parmesan, and a tangy ranch marinade all clinging to juicy pieces of chicken, you know you’re in for a treat. These Garlic Parmesan Chicken Skewers with Ranch Marinade have become my absolute go-to for easy weeknight wins and fuss-free weekend entertaining. Honestly, they are so simple to throw together, but the flavor is anything but basic. Let’s get those skewers ready!

Why You’ll Love This

You’ll love this recipe because it’s the perfect trifecta: incredibly easy, packed with flavor, and a total crowd-pleaser. The marinade does the heavy lifting, infusing the chicken with so much savory, herby goodness that you barely have to lift a finger. They cook up in just minutes on the grill, making them a lifesaver on those busy nights when you want a fantastic meal without spending hours in the kitchen. Plus, everything tastes better on a stick, right? It’s fun food that feels a little special, but without any of the stress. So good.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts: Cut into 1 ½-inch chunks for even cooking.
• ½ cup plain Greek yogurt: The secret for ultra-tender, juicy chicken and helps the seasoning stick.
• 1 (1 oz) packet dry ranch seasoning mix: Our flavor powerhouse—no measuring spoons needed!
• ½ cup freshly grated parmesan cheese: For that salty, nutty flavor that makes these skewers irresistible.
• 3 cloves garlic, minced: Because can you ever really have too much garlic?
• 2 tbsp olive oil: Helps with browning and prevents sticking on the grill.
• 1 tbsp lemon juice: A squeeze of fresh acidity to brighten all the rich flavors.
• Wooden or metal skewers: If using wooden, you’ll need to soak them in water for 30 minutes first.

Let’s Get Cooking Step by Step

1. First, if you’re using wooden skewers, place them in a shallow dish of water to soak for at least 30 minutes. This keeps them from burning on the grill.
2. In a medium bowl, whisk together the Greek yogurt, ranch seasoning, grated parmesan, minced garlic, olive oil, and lemon juice until it’s a smooth, well-combined marinade.
3. Add your cubed chicken to the bowl. Use your hands or a spoon to mix everything together, making sure every single piece of chicken is thoroughly coated in that creamy, flavorful marinade. Pop the bowl in the refrigerator and let it marinate for at least 30 minutes. For even more flavor, you can let it hang out for up to 4 hours.
4. When you’re ready to cook, fire up your grill to medium-high heat (about 375-400°F). While it heats, thread the marinated chicken pieces onto your skewers, leaving a little space between each piece for even heat circulation.
5. Place the loaded skewers on the hot grill grates. Grill for 4-5 minutes on the first side, then flip and grill for another 4-6 minutes on the other side. You’ll know they’re done when the chicken is firm to the touch, the outside has gorgeous grill marks, and the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the grilled Ranch Garlic Parmesan Chicken Skewers to a clean platter. Let them rest for a couple of minutes before serving. This allows the juices to redistribute, guaranteeing that every bite is moist and delicious.

Grilling Tips For Perfect Skewers

• Don’t overcrowd the skewer! Give the chicken pieces a little breathing room so the heat can circulate and cook them evenly, instead of just steaming them.
• Keep a close eye on them. Chicken breast can go from perfectly juicy to dry surprisingly fast, so use that thermometer if you have one.
• Give your grill grates a quick brush and a light coating of oil before you put the skewers on. This is the best trick to prevent any sticking disasters.
• If you’re feeling fancy, throw some lemon halves on the grill, cut side down, while the chicken cooks. Squeezing a little charred lemon over the finished skewers is a game-changer.
• No grill? No problem. You can absolutely cook these under the broiler in your oven. Just place them on a baking sheet lined with foil and broil for the same amount of time, flipping halfway through.

Variations & Substitutions

• Not a fan of chicken breast? Swap it for an equal amount of boneless, skinless chicken thighs. They’re even harder to overcook and stay incredibly juicy.
• If you need a dairy-free option, use a plain, unsweetened dairy-free yogurt and skip the parmesan cheese. The ranch marinade will still pack a ton of flavor on its own.
• Want a little kick? Add a quarter teaspoon of cayenne pepper or smoked paprika to the marinade for a subtle, smoky heat.
• Out of Greek yogurt? Sour cream makes a great one-to-one substitute in this marinade.
• For a veggie-packed meal, thread chunks of bell pepper, red onion, and zucchini between the pieces of chicken on the skewers. Just be mindful that the veggies might cook at a slightly different rate.

Serving Ideas & Pairings

These skewers are wonderfully versatile. For a classic summer dinner, I love to serve them alongside a big, crisp garden salad and some buttery corn on the cob. They’re also fantastic paired with a simple quinoa pilaf or a fluffy portion of rice to soak up any extra drippings. If you’re hosting a backyard party, lay a platter of these Chicken Dinner Recipes out with some grilled garlic bread and a creamy pasta salad. They’re a guaranteed hit. And don’t forget a little extra sprinkle of parmesan and a fresh drizzle of ranch dressing for serving!

Storage & Reheating

Leftovers? Let the skewers cool completely, then store the chicken in an airtight container in the refrigerator. They’ll keep beautifully for 3-4 days. To reheat, the oven or air fryer is your best bet to maintain texture. Warm them at 350°F for about 10-15 minutes, or until heated through. You can microwave them, but just know they might get a tad rubbery. These skewers also freeze well! Freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• Can I bake these Garlic Parmesan Chicken Skewers instead of grilling? Absolutely! Preheat your oven to 400°F. Place the skewers on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through.
• How long should I marinate the chicken? A minimum of 30 minutes is great, but if you have the time, letting it marinate for up to 4 hours will give you even more flavorful, tender results. I wouldn’t go much longer than that, as the yogurt can start to break down the chicken texture.
• What are some other great Grilling Recipes for summer? Oh, summer grilling is the best! Besides these skewers, I’m a huge fan of grilled shrimp tacos, burger bars with all the fixings, and even grilled pizza. The key is to keep it fun and easy.
• Can I use a different cut of chicken for these Chicken Breast Recipes? Of course! While the recipe is written for breast, thighs are a fantastic alternative. They’re more forgiving on the grill and stay wonderfully moist. Just adjust the grilling time slightly as needed.