Ingredients
- 2 large boneless, skinless chicken breasts (or thighs), cut into 1 to 1.5-inch cubes
- ½ cup ranch dressing (use your favorite bottled or homemade version)
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- Salt and black pepper to taste
Optional (but recommended):
- Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning)
- Fresh chopped parsley or chives for garnish
- Extra ranch dressing for dipping
Preparation Notes:
- Cut your chicken into even-sized pieces for consistent cooking.
- If using wooden skewers, always soak them beforehand to prevent burning on the grill or in the oven.
- Preheat your grill or oven before cooking to help the skewers cook evenly and get a nice sear.
Instructions
1. Marinate the Chicken
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In a medium-sized mixing bowl, combine the ranch dressing, Parmesan cheese, garlic powder, onion powder, paprika, dried parsley, olive oil, and a generous pinch of salt and pepper.
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Mix well until a creamy, flavorful marinade forms.
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Add the chicken cubes into the bowl, stirring to coat each piece thoroughly.
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Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Prepare the Skewers
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Once the chicken is done marinating, thread the pieces onto your skewers.
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Leave a little space between each piece to allow heat to circulate and cook the chicken evenly.
3. Choose Your Cooking Method
Grill Instructions:
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Preheat your grill to medium-high heat.
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Lightly oil the grill grates or spray with non-stick spray.
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Place the skewers on the grill and cook for 10–12 minutes, turning every 3–4 minutes until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
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Optional: Sprinkle a bit more Parmesan cheese over the top right before removing them from the grill for extra cheesy crust.
Oven Instructions:
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Preheat your oven to 425°F (220°C).
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Place the skewers on a baking sheet lined with parchment paper or foil.
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Bake for 18–20 minutes, flipping halfway through, until chicken is cooked through and lightly golden.
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If desired, broil for 2–3 extra minutes to get a slightly crisp top.
4. Garnish and Serve
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Remove the skewers from heat and let them rest for 2–3 minutes.
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Garnish with fresh parsley or chives and serve with ranch dressing or your preferred dipping sauce.
Notes
- Even Cuts Matter: Make sure your chicken cubes are similar in size. This ensures even cooking and prevents some pieces from drying out while others are undercooked.
- Marinate for Flavor: While 30 minutes is the minimum, marinating the chicken longer will make it more flavorful and tender. Four hours in the fridge is ideal if you have the time.
- Skewer Safety: Wooden skewers need to be soaked in water for at least 30 minutes to avoid burning. This step is crucial, especially if you’re grilling.
- Watch the Grill or Broiler: Whether grilling or broiling, keep an eye on your skewers so they don’t burn. Ranch dressing contains fat that can cause flare-ups on the grill.
- Don’t Overcook: Chicken breast dries out easily, so use a meat thermometer to pull it off the heat right when it hits 165°F.
- Prep Time: 30 minutes (plus optional 30-minute skewer soak)
- Cook Time: 20 minutes