Description
Juicy chicken skewers loaded with ranch, garlic, and Parmesan. This grillable masterpiece will make you the hero of your next cookout or weeknight dinner.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons ranch seasoning mix (store-bought or homemade)
- 4 garlic cloves, minced (about 2 tablespoons)
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt (adjust depending on the saltiness of your ranch mix)
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- 2 tablespoons lemon juice
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling)
Instructions
- In a large bowl, combine olive oil, ranch seasoning, minced garlic, half of the Parmesan cheese, black pepper, salt, chopped parsley, dill (if using), and lemon juice. Whisk thoroughly until well incorporated.
- Add the cubed chicken to the marinade and toss until each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- If using wooden skewers, soak them in water for 30 minutes. Remove the marinated chicken from the refrigerator 20 minutes before cooking. Thread the chicken pieces onto skewers, leaving small gaps between pieces.
- Preheat your grill or grill pan to medium-high heat. Cook the skewers for 4-5 minutes per side, rotating occasionally, until the chicken reaches 165°F (74°C) internal temperature and has nice grill marks.
- Just before removing from the grill, sprinkle the remaining Parmesan cheese over the hot skewers, allowing it to melt slightly. Transfer to a serving platter, garnish with additional fresh herbs if desired, and serve immediately.