Ranch Chicken Skewers
Fragrant, flavorful, and easy
by Andrea Alden
Season with the ranch seasoning
- 1 tbsp. grated fresh parmesan cheese
- 2 tsp. dried parsley
- 2 tsp. dried dill
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 6 skewers
(if using bamboo, remember to soak them,
or try our Stainless Steel Shish Kebab Set)
- 4 chicken breasts or 8 thighs, sliced into bite sized chunks
Preheat your grill to 400°F.
In a small bowl combine the cheese, parsley, dill, garlic and onion powder, salt, and pepper. Use your fingers to mix.
Generously coat the chicken chunks on all sides with the ranch seasoning mixture, then thread them onto the skewers.
Grill over direct heat for about 5 minutes per side, or until an instant read thermometer registers 165°F. (If you’re using our Stainless Steel Shish Kebab Set make sure the probe doesn’t touch metal, it will skew your results)
Serve these delicious skewers of chicken with your favorite seasonal veggies, a beautiful spring salad, and don’t forget something delicious to dip them in too; like our recipe for Homemade Avocado Ranch Dressing.
Serve hot with some ranch dip
Don't forget a delicious side dish
Salad is great with this
These were delicious. What makes them even better - I had leftover Ranch Chicken Skewers for lunch too! I mixed up a huge spring greens salad and added the chicken and some delicious salad dressing. I bet you could even throw these into a tortilla or pita for some other quick lunches and dinners! Definitely, will be doubling this recipe next time so I can. What recipe do you always double or triple to make sure you have leftovers?