Ranch Parm Garlic Skewers (Print-Friendly Version)
# What You'll Need:
→ Marinade
01 -
1 teaspoon lemon juice (if you feel like it)
02 -
0.5 teaspoon garlic powder
03 -
0.5 teaspoon ground black pepper
04 -
1 teaspoon dried parsley or chop up some fresh parsley
05 -
3 garlic cloves, chopped up small
06 -
30 ml olive oil
07 -
30 g parmesan, shredded
08 -
120 ml ranch salad dressing
→ Chicken Skewers
09 -
Wooden or metal skewers
10 -
680 g chicken breasts or thighs, no bones or skin, chopped into chunks about 2.5 cm thick
# Step-by-Step Directions:
01 -
Let the skewers chill out for a few minutes off the grill. Sprinkle more grated parmesan or fresh parsley over the top if you like, then dig in with your favorite sides.
02 -
Throw the skewers onto the hot grill. Give them a turn every so often. You want them slightly charred and cooked until the middle isn't pink and the inside hits 75°C. Should take about 10 to 15 minutes.
03 -
Get your grill going on medium-high. Let it warm up for a bit.
04 -
If you're grabbing wooden sticks, drop them in water for a good 15 minutes so they don't scorch. Slide the chicken cubes onto the skewers, leaving a little space in between so they cook through.
05 -
Toss your chicken cubes in a shallow dish or a big zip bag. Pour all the marinade over them, making sure every chunk is coated. Close the bag or cover the dish, then pop it in the fridge for at least half an hour—up to two hours is even better.
06 -
Grab a big bowl and dump in your ranch, grated parmesan, oil, garlic, parsley, black pepper, garlic powder, and that lemon juice if you want. Whisk everything together so it looks smooth.
# Helpful Notes:
01 -
The longer you soak the chicken in the marinade, the juicier and tastier it gets.
02 -
Soaking those wood skewers well keeps them from getting scorched on the grill.