Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons ranch seasoning mix
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wooden skewers, soaked in water for 30 minutes
If you’re out of ranch seasoning, a simple blend of dried dill, garlic powder, and onion powder can work wonders. Feel free to swap chicken breasts for thighs if you prefer a juicier bite.
Instructions
- In a large bowl, combine olive oil, ranch seasoning, minced garlic, Parmesan cheese, lemon juice, salt, and pepper. Stir until well mixed.
- Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Let it sit for at least 30 minutes to absorb the flavors.
- Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a bit of space between each piece for even cooking.
- Preheat your grill to medium-high heat. Once hot, place the skewers on the grill.
- Grill the skewers for 8-10 minutes per side, or until the chicken is cooked through and has a nice char, with an internal temperature of 165°F.
- Remove from the grill and let them rest for a few minutes before serving.
I learned the importance of letting grilled meats rest from my abuela, who always said it helped the flavors settle and the juices redistribute, making for a more tender bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International