Ingredients
Scale
- ½ cup ranch dressing
- ¼ cup grated parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice (optional)
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- Wooden or metal skewers
Instructions
- In a bowl, mix together the ranch dressing, parmesan cheese, olive oil, garlic, parsley, black pepper, garlic powder, and lemon juice until well combined.
- Place the cubed chicken into a resealable bag or dish and pour the marinade over it. Coat well, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
- Thread the marinated chicken onto skewers, leaving space between pieces. If using wooden skewers, soak them in water for 15 minutes beforehand.
- Preheat grill to medium-high heat.
- Grill the skewers for 10-15 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Remove from grill, let rest briefly, then garnish with parsley or extra parmesan if desired and serve.
Notes
- Marinate longer for deeper flavor.
- Use chicken thighs for juicier results.
- Add red pepper flakes for a spicy variation.
- Serve with dipping sauces like ranch or BBQ.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 95 mg