Ingredients:

  • 1/4 cup olive oil (60ml)
  • 1 packet (1 oz / 28g) ranch seasoning mix
  • 1/3 cup grated Parmesan cheese (35g)
  • 2-3 garlic cloves, minced (about 1-2 teaspoons)
  • 1 tbsp lemon juice (15ml, optional)
  • 1/2 tsp black pepper (2.5ml)
  • 1/2 tsp smoked paprika (2.5ml, optional)
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes (approximately 680g)
  • Wooden or metal skewers (soak wooden skewers in water!)
  • Fresh parsley, chopped (optional, for garnish)
  • Extra grated Parmesan cheese (optional)
  • Ranch dressing, garlic aioli, or other dipping sauce of choice (optional)

Instructions:

  1. In a large bowl or zip-top bag, whisk together olive oil, ranch seasoning, Parmesan cheese, minced garlic, lemon juice (if using), black pepper, and smoked paprika (if using).
  2. Add the cubed chicken to the marinade. Toss to coat evenly. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. While the chicken marinates, soak wooden skewers in water for at least 20-30 minutes. This prevents them from burning on the grill or in the oven.
  4. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking.
  5. Decide whether you're grilling or baking. For Grilling: Preheat grill to medium-high heat. Grill skewers for 12-15 minutes, turning frequently, until chicken is cooked through and the internal temperature reaches 165°F (74°C). For Baking: Preheat oven to 425°F (220°C). Place skewers on a foil-lined baking sheet with a wire rack. Bake for 15-20 minutes, turning halfway through. Broil for the last 2-3 minutes for extra color, watching carefully to prevent burning.
  6. Sprinkle with extra Parmesan cheese and fresh chopped parsley (if using). Serve immediately with your favorite dipping sauce.