Go Back

Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a Parmesan herb crust and caramelized garlic bits, grilled until deeply golden with visible char. Marinate for 30 minutes so the coating clings, then finish with herb-butter and a fresh parsley and lemon squeeze.
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: 690
Ingredients Method Notes

Ingredients
  

Garlic-Parmesan Marinade
  • 4 tbsp olive oil
  • 6 garlic, minced
  • 0.25 cup Parmesan cheese, freshly grated
  • 2 tbsp fresh lemon juice
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 1 salt and cracked black pepper to taste
  • 1 lb boneless skinless chicken breasts
  • 0.25 cup Parmesan cheese, freshly grated divided, for finishing
For Grilling and Finishing
  • 2 tbsp butter, melted
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving
  • 1.5 lb boneless skinless chicken breasts, cut into 1.5-inch cubes reserve full quantity; used with marinade
  • 4 tbsp olive oil reserve full quantity; used in marinade

Method
 

Marinate the chicken
  1. Whisk olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and cracked black pepper until well combined, then add the chicken and toss to coat.
  2. Marinate the coated chicken for 30 minutes so the flavors soak in.
Prep skewers
  1. Soak wooden skewers in water for 30 minutes to prevent scorching.
  2. Thread the marinated chicken cubes onto the skewers in an even layer.
Grill and finish
  1. Preheat the grill to medium-high heat and oil the grates to reduce sticking.
  2. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and the thickest piece reaches 165°F.
  3. Remove the skewers from the grill, drizzle with melted butter, and scatter the remaining Parmesan over the hot skewers so it melts.
  4. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: choose evenly sized chicken cubes so they cook at the same rate and reach 165°F without drying out. Refrigerate marinated chicken up to 24 hours before grilling; once cooked, store leftovers up to 3 days in the fridge. Freezing: freeze cooked skewers up to 2 months; reheat gently so the Parmesan doesn’t toughen. For a gluten-free swap, confirm your grill seasoning and choose no added marinades—this recipe is naturally gluten-free as written.