Grilled Ranch Chicken Skewers Marinated in Ranch Olive Oil Blend

These grilled skewers stack juicy chicken, crisp bell pepper, tender zucchini, and sweet red onion for a colorful plate with smoky edges and a bright, savory bite. Ranch Infused Olive Oil Blend brings creamy ranch notes, herb-forward depth, and a rich olive oil finish that coats every piece before it hits the grill, making this an easy cookout favorite for family dinner, summer patio nights, or casual entertaining.

Garden Infuzions

Grilled Ranch Chicken Skewers Marinated in Ranch Olive Oil Blend

Juicy chicken, crisp bell pepper, tender red onion, and golden zucchini get big ranch flavor and a smoky grill finish in these easy skewers.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken breasts cut into 1 1/2-inch cubes
• 1/4 cup Ranch Infused Olive Oil Blend
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 1 red bell pepper cut into 1-inch pieces
• 1 yellow bell pepper cut into 1-inch pieces
• 1 medium zucchini sliced into thick half-moons
• 1 small red onion cut into 1-inch wedges
• Wooden or metal skewers

Equipment

• 1 Large mixing bowl For marinating the chicken and vegetables
• 1 whisk Helps blend the marinade evenly
• 1 Cutting board For prepping chicken and vegetables
• 1 Sharp knife For clean, even cuts
• 1 Grill or grill pan Medium-high heat for skewers
• 6-8 Skewers Wooden or metal

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
2. In a large bowl, whisk together the Ranch Infused Olive Oil Blend, Greek yogurt, lemon juice, garlic, kosher salt, black pepper, and dried parsley.
3. Add the chicken cubes and toss until well coated. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
4. Thread the chicken, bell peppers, zucchini, and red onion onto skewers, alternating pieces for even cooking and color.
5. Preheat a grill or grill pan to medium-high heat and lightly oil the grates if needed.
6. Place the skewers on the grill and cook for 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and the vegetables are lightly charred.
7. Remove from the heat and rest for 3 minutes before serving warm.

Notes

For the best grill marks, keep the pieces close in size and avoid moving the skewers too often once they hit the heat. If you want a little extra char, let the vegetables sit directly over hotter spots for the last minute of cooking. The ranch flavor stays savory and balanced without needing a heavy sauce, so the skewers can stand on their own or pair with a simple dipping bowl.

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Recipe Tips

• Cut the chicken and vegetables into even pieces so they grill at the same pace.
• Soak wooden skewers for at least 30 minutes before threading.
• Brush the skewers lightly with any remaining marinade before grilling.

Serving Suggestions

• Serve with rice, roasted potatoes, or warm flatbread.
• Add a simple green salad or grilled corn on the side.
• Finish with a squeeze of lemon for a fresh pop at the table.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet, oven, or air fryer until warmed through.

Variations

• Swap the chicken for boneless turkey thighs if you want a different protein.
• Use mushrooms and extra zucchini for a lighter vegetable-forward version.
• Add cherry tomatoes during the last few minutes of grilling for a juicy finish.

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