Prep the Chicken:

If using wooden skewers, soak them in water for at least 30 minutes.

Place the chicken chunks in a large bowl. Drizzle with olive oil and toss with the ranch seasoning, smoked paprika, garlic powder, onion powder, salt, pepper, and dried parsley until evenly coated.

Thread the chicken tightly onto the skewers.

Make the Garlic Parmesan Sauce:

In a small saucepan over low heat, melt the butter. Stir in the garlic and cook for about 1 minute until fragrant.

Add the parmesan cheese, hot sauce, red pepper flakes, ranch seasoning, parsley, and Italian seasoning. Stir until combined. Reserve part of the sauce for serving later.

Cook the Skewers:

Air Fryer Method:

Cook at 400°F for 11–14 minutes, flipping halfway through and brushing with the garlic parmesan butter during cooking.

Oven Method:

Bake at 425°F for 16–18 minutes, flipping halfway through. Broil for 1–2 minutes at the end for extra color.

Grill Method:

Grill over medium-high heat for about 10–12 minutes, turning occasionally and brushing with sauce throughout cooking.

The chicken is done when it reaches 165°F internally.

Finish and Serve:

Brush the skewers with the reserved garlic parmesan sauce and top with extra parmesan and parsley before serving.

Serve with rice, roasted potatoes, salad, or grilled vegetables.