Garlic Parmesan Ranch Chicken Skewers (Print Version)
# Ingredients:
→ Chicken Skewers
01 -
680 g boneless, skinless chicken breasts or thighs, cut into 2.5 cm cubes
02 -
120 ml ranch dressing
03 -
25 g grated parmesan cheese
04 -
30 ml olive oil
05 -
3 cloves garlic, minced
06 -
1 teaspoon dried parsley
07 -
0.5 teaspoon ground black pepper
08 -
0.5 teaspoon garlic powder
09 -
1 teaspoon lemon juice (optional)
10 -
Wooden or metal skewers
# Instructions:
01 -
In a mixing bowl, combine ranch dressing, grated parmesan, olive oil, minced garlic, dried parsley, black pepper, garlic powder, and lemon juice if using. Stir until mixture is smooth and well blended.
02 -
Place cubed chicken into a resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring all pieces are evenly coated. Seal and refrigerate for at least 30 minutes, or up to 2 hours for optimal flavor.
03 -
If using wooden skewers, soak them in water for 15 minutes to prevent burning. Thread marinated chicken cubes onto skewers, leaving small gaps between pieces to promote even cooking.
04 -
Preheat grill to medium-high heat.
05 -
Arrange chicken skewers on the grill. Cook for 10 to 15 minutes, turning occasionally, until chicken is cooked through and internal temperature reaches 75°C.
06 -
Remove skewers from grill and let rest for a few minutes before serving. Garnish with chopped parsley or extra parmesan if desired.
# Notes:
01 -
For juicier skewers, use chicken thighs in place of breasts. Marinating overnight intensifies the flavors. To prevent sticking, lightly oil the grill grates prior to cooking.
02 -
Red pepper flakes may be added to the marinade for a spicy version. For a barbecue twist, brush skewers with BBQ sauce during the final minutes of grilling. Wrapping chicken in turkey bacon creates extra savory flavor and texture.