Name: Ranch Garlic Parmesan Chicken Skewers Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs chicken tenders (or thighs/breasts), cut into 3-inch pieces; 2 tbsp olive oil; 1½ tbsp dry ranch seasoning; 1 tsp dried dill; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp salt; ½ tsp black pepper; 1 stick (½ cup) unsalted butter; 8–10 cloves garlic, minced; ½ cup grated Parmesan cheese; 1 tbsp hot sauce (adjust to taste); 2 tsp red pepper flakes; ⅓ cup fresh parsley, minced; 1 tbsp dry ranch seasoning; 1 tsp dried dill; ½ tsp onion powder; Wooden skewers (soaked in water for 30 minutes)

Ingredients

2 lbs chicken tenders (or thighs/breasts), cut into 3-inch pieces

2 tbsp olive oil

1½ tbsp dry ranch seasoning

1 tsp dried dill

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

½ tsp black pepper

1 stick (½ cup) unsalted butter

8–10 cloves garlic, minced

½ cup grated Parmesan cheese

1 tbsp hot sauce (adjust to taste)

2 tsp red pepper flakes

⅓ cup fresh parsley, minced

1 tbsp dry ranch seasoning

1 tsp dried dill

½ tsp onion powder

Wooden skewers (soaked in water for 30 minutes)

Instructions

Step 1: Prepare the chicken by mixing all chicken seasonings in a bowl. Add chicken pieces and olive oil, tossing to coat thoroughly. Thread the chicken tightly onto soaked wooden skewers.

Step 2: Make the garlic Parmesan sauce by melting butter in a saucepan or microwave with minced garlic. Stir in Parmesan, hot sauce, red pepper flakes, fresh parsley, ranch seasoning, dried dill, and onion powder. Whisk to combine. Reserve two-thirds of the sauce for basting and keep one-third for cooking.

Step 3: Choose your cooking method:

Air Fryer: Preheat to 400°F. Cook 2–3 skewers at a time for 5 minutes. Flip, baste with sauce, cook 2 more minutes. Flip and baste again, then cook 5–6 more minutes until internal temperature reaches 165°F. Finish with reserved sauce and extra Parmesan.

Oven: Preheat to 450°F. Place skewers on a foil-lined baking sheet. Bake for 14 minutes, flipping and basting halfway through. Broil for 2 minutes to finish. Drizzle with reserved sauce and sprinkle Parmesan.

Grill: Grill skewers over medium-high heat for 5–6 minutes per side, basting frequently with garlic butter. Finish with a drizzle of reserved sauce and Parmesan.

Step 4: Serve immediately, optionally garnished with extra parsley and Parmesan cheese.

Tips & Variations

For extra heat, increase the amount of red pepper flakes or hot sauce in the butter sauce.

Use boneless, skinless chicken thighs for juicier skewers or breasts for leaner meat.

Soak wooden skewers in water for at least 30 minutes before cooking to prevent burning.

Serve skewers over cauliflower rice or wrapped in warm pita for versatile meals.

Make the sauce ahead and refrigerate; gently rewarm before basting.

To reduce fat, use light Parmesan and slightly less butter without compromising flavor.

FAQs

Can I use different cuts of chicken for these skewers?

Yes, chicken tenders, thighs, or breasts all work well. Thighs offer more juiciness, while breasts are leaner; just cut into uniform pieces for even cooking.

What if I don’t have an air fryer?

You can easily bake these skewers in the oven or cook them on a grill, following the provided instructions. Both methods yield delicious, flavorful results.