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Garlic Parmesan Chicken Skewers

Garlic parmesan chicken skewers with grilled, charred edges and juicy 1.5-inch chicken cubes. Each skewer gets brushed with garlic-parmesan butter so the parmesan clings to hot meat for a glossy finish.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 1.5 lb chicken breast cut into 1.5-inch cubes
  • 3 tbsp olive oil
  • 4 clove garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Garlic parmesan butter
  • 4 tbsp butter melted
  • 3 clove garlic cloves minced
  • 0.5 cup parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet
  • 1 skewers

Method
 

Marinate the chicken
  1. Combine olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper in a bowl, then add chicken cubes and toss until evenly coated. Cover and marinate for at least 30 minutes, until the chicken looks glossy with seasoning.
Skewer and grill
  1. Thread marinated chicken onto skewers, leaving a small gap between each piece for even cooking. Arrange skewers so they can lie in a single layer on the grill or grill pan.
Cook until charred
  1. Preheat grill or grill pan to medium-high heat and place skewers on the grate. Cook for 5–6 minutes per side until cooked through and visibly charred at the edges.
Finish with garlic parmesan butter
  1. Mix melted butter with minced garlic, freshly grated parmesan, and chopped parsley to make the finishing sauce. Stir until the mixture looks thick and speckled with parmesan.
Serve
  1. Brush warm skewers generously with garlic parmesan butter immediately after removing them from the grill, letting it pool slightly on the meat. Serve with extra parmesan and fresh parsley on top.

Notes

Pro tip: let the skewers marinate covered—hot, freshly grilled meat helps the parmesan melt and cling instead of sliding off. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked skewers for up to 2 months, thaw in the fridge and reheat gently. For a lighter swap, use olive oil instead of butter in the finishing sauce (still add parmesan and parsley).