Go Back

Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a Parmesan herb crust are grilled until deeply golden, with caramelized garlic bits and charred edges. Marinate for 30 minutes, then cook the chicken kabobs to juicy perfection and finish with herb butter and extra Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts Cut into 1.5-inch cubes.
olive oil garlic parmesan marinade base
  • 4 tbsp olive oil
  • 6 garlic cloves Minced.
  • 0.25 cup Parmesan cheese Freshly grated, divided.
  • 2 tbsp lemon juice Freshly squeezed.
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 0.25 salt To taste.
  • 0.25 cracked black pepper To taste.
finish and garnish
  • 2 tbsp butter Melted, for drizzling.
  • 1 fresh parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 grill
  • 1 tongs

Method
 

Marinate the chicken
  1. In a bowl, whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and cracked black pepper until evenly combined.
  2. Add the chicken cubes and toss to coat thoroughly, then refrigerate to marinate for 30 minutes.
Prepare skewers
  1. Soak wooden skewers in water for 30 minutes so they don’t scorch on the grill.
  2. Thread the marinated chicken onto the soaked skewers.
Grill and finish
  1. Preheat the grill to medium-high heat and oil the grates to prevent sticking.
  2. Grill skewers for 4-6 minutes per side until deeply golden with visible char marks and internal temperature reaches 165°F.
  3. Remove the skewers from the grill and drizzle with melted butter while they’re hot.
  4. Scatter the remaining Parmesan over the hot skewers so it melts into a lightly crusted coating.
  5. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: Use a meat thermometer—pulling at 165°F keeps the chicken juicy while still letting the Parmesan char at the edges. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked skewers for up to 2 months (reheat gently). For a lighter option, use reduced-fat Parmesan and cut the butter drizzle to 1 tbsp.