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Ranch Garlic Parmesan Chicken Skewers

Juicy chicken pieces coated in a bold ranch seasoning blend, threaded onto skewers, and finished with a rich homemade garlic Parmesan butter sauce. Cooked in the air fryer, oven, or grill.
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Prep Time 15 minutes
Cook Time 15 minutes
Skewer Soaking Time 30 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken tenders, thighs, or breasts cut into 3-inch pieces
  • 2 tbsp olive oil
  • 1.5 tbsp dry ranch seasoning for chicken
  • 1 tsp dried dill for chicken
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder for chicken
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup unsalted butter 1 stick, for sauce
  • 8 cloves garlic minced, for sauce
  • 0.5 cup grated Parmesan cheese for sauce
  • 1 tbsp hot sauce adjust to taste
  • 2 tsp red pepper flakes
  • 0.33 cup fresh parsley minced
  • 1 tbsp dry ranch seasoning for sauce
  • 1 tsp dried dill for sauce
  • 0.5 tsp onion powder for sauce

Equipment

  • Air fryer, oven, or grill
  • Wooden skewers (soaked 30 minutes)
  • Small saucepan
  • Large mixing bowl
  • Basting brush
  • Meat thermometer

Method
 

  1. Combine chicken pieces, olive oil, ranch seasoning, dill, paprika, garlic powder, onion powder, salt, and pepper in a large bowl. Toss until fully coated. Thread tightly onto pre-soaked wooden skewers.
  2. Melt butter in a small saucepan over medium-low heat or microwave in 30-second intervals. Stir in minced garlic, Parmesan, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, and onion powder. Whisk until smooth. Reserve two-thirds for finishing and use one-third for cooking.
  3. Air Fryer: Preheat to 400°F. Cook 2 to 3 skewers at a time for 5 minutes. Flip and baste. Cook 2 more minutes, flip, baste again, and cook 5 to 6 more minutes until internal temp reaches 165°F.
  4. Oven: Preheat to 450°F. Line baking sheet with foil. Bake 14 minutes flipping halfway and basting throughout. Broil 2 minutes at the end for a golden finish.
  5. Grill: Cook over medium-high heat for 5 to 6 minutes per side, basting with garlic butter as they cook.
  6. Remove from heat and immediately drizzle with reserved garlic Parmesan butter sauce. Finish with extra Parmesan and fresh parsley before serving.

Notes

Soak wooden skewers for at least 30 minutes before use to prevent burning. Divide sauce before cooking so the reserved portion stays clean for finishing. Reduce or skip red pepper flakes and hot sauce for a kid-friendly version. Chicken can marinate in seasoning for up to 24 hours in the fridge before cooking.