Prepare the Marinade: In a large bowl, combine 1/3 cup olive oil, 2 tablespoons dry ranch seasoning, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Stir well to mix all the ingredients together into a smooth marinade.
Marinate the Chicken: Add the 1.5 lbs of chicken breast cubes to the bowl and toss until all the chicken pieces are thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to absorb into the chicken.
Preheat the Grill: Preheat your grill to medium-high heat. If you’re using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent them from burning on the grill.
Thread the Chicken onto Skewers: Once the chicken is marinated, thread the chicken pieces onto the skewers, making sure to space them slightly apart for even cooking. This allows the chicken to cook thoroughly and develop a nice grilled texture.
Grill the Chicken: Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally to ensure the chicken cooks evenly and develops grill marks. You’ll know the chicken is done when it’s cooked through and no longer pink in the center. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C).
Add Parmesan Cheese: During the last 2 minutes of grilling, sprinkle 1/3 cup grated Parmesan cheese over the skewers, allowing it to melt slightly and coat the chicken for an extra burst of cheesy goodness.
Serve: Remove the skewers from the grill and garnish with freshly chopped parsley if desired. Serve immediately while hot, with your favorite sides like a salad, rice, or roasted vegetables.
