Description
Juicy chicken skewers basted in a creamy garlic‑parmesan ranch sauce
Ingredients
- 2 lbs (≈ 900 g) boneless skinless chicken (breast, thigh or tenders), cut into bite‑sized pieces
- 2 tbsp olive oil
- 1.5 tbsp dry ranch seasoning mix (for chicken rub)
- 1 tsp dried dill
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- For Garlic Parmesan Butter Sauce:
- 1 stick (≈ 113 g) unsalted butter
- 8–10 cloves garlic, minced
- ½ cup (≈ 50 g) freshly grated Parmesan cheese
- 1 tbsp hot sauce (optional, for a bit of kick)
- 2 tsp red pepper flakes (optional)
- 1/3 cup fresh parsley, minced
- 1 tbsp dry ranch seasoning
- 1 tsp dried dill
- ½ tsp onion powder
Instructions
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- In a bowl, combine olive oil and the chicken rub seasonings (ranch mix, dill, paprika, garlic powder, onion powder, salt, pepper). Toss chicken pieces until well coated.
- Thread the seasoned chicken pieces onto the skewers, packing them fairly close but not touching too tightly.
- In a saucepan over low–medium heat, melt the butter. Add minced garlic and sauté briefly (1–2 minutes) until fragrant.
- Add to the butter mixture: Parmesan cheese, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, onion powder. Stir to make a smooth sauce. Remove about one‑third and reserve (for final brushing) — this avoids cross contamination when basting raw chicken.
- Preheat grill (or oven or air fryer) — for grill: medium‑high heat; for oven: 450 °F (≈ 230 °C); for air fryer: 400 °F (≈ 200 °C).
- Cook skewers: grill each side about 5–6 minutes, turning and basting with part of the sauce during the last few minutes. (If baking: place skewers on a foil‑lined sheet, bake ~14 minutes turning and basting, then broil ~2 minutes.)
- When chicken reaches internal temp ~165 °F (75 °C), remove from heat. Brush with the reserved sauce, sprinkle extra Parmesan if desired, and let rest a few minutes before serving.
Notes
- You can use chicken breast, thigh or tenders — thighs are often juicier.
- If you don’t have dry ranch seasoning, you can make a simple version: 1 tbsp dried parsley + ½ tsp garlic powder + ½ tsp onion powder + ¼ tsp salt + pinch of dill.
- These skewers can also be cooked in an air fryer (at ~400 °F), baking, or broiling — just adjust time and keep an eye on them. (Source: Mallory Austin’s version) :contentReference[oaicite:0]{index=0}
- Reserve part of the sauce before basting raw meat to avoid contamination.
- Leftovers store well in the fridge for 3–4 days; reheat gently to avoid drying out the chicken.
Nutrition
- Serving Size: 1 skewer
- Calories: ≈ 461 kcal
- Sugar: ≈ 3.6 g
- Sodium: ≈ 1223 mg
- Fat: ≈ 25.6 g
- Saturated Fat: ≈ ? (major part of fat is from butter / cheese)
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: ≈ 3.6 g
- Fiber: ≈ 0.3 g
- Protein: ≈ 51.5 g
- Cholesterol: ≈ 83 mg
