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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a garlic-butter drizzle and a lightly charred Parmesan herb crust. Marinaded chicken cubes are grilled on skewers until deeply golden with visible char marks and juicy, 165°F centers.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers marinade
  • 4 tbsp olive oil
  • 6 garlic minced
  • 0.25 cup Parmesan cheese freshly grated, divided
  • 2 tbsp lemon juice fresh
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 0.01 salt to taste
  • 0.01 cracked black pepper to taste
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
  • 0.5 cup Parmesan cheese freshly grated, divided; use remaining after grilling
Finishing butter and serving
  • 2 tbsp butter melted
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, minced garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, dried basil, salt, and cracked black pepper until evenly combined.
  2. Add the chicken cubes and toss until fully coated, then marinate for 30 minutes.
Soak skewers and prep for grilling
  1. Soak the wooden skewers in water for 30 minutes to help prevent burning.
  2. Thread the marinated chicken onto the soaked skewers in an even layer.
Grill
  1. Preheat the grill to medium-high heat and oil the grates.
  2. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and the thickest piece reaches 165°F.
Finish and serve
  1. Remove the skewers from the grill and drizzle with melted butter.
  2. Scatter the remaining Parmesan over the hot skewers so it melts into a golden, lightly crusted coating.
  3. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: Keep the grill at medium-high and avoid moving the skewers too early so the Parmesan and garlic bits caramelize instead of sliding off. Refrigerate leftover chicken skewers in a sealed container up to 3 days; reheat gently to 165°F in a skillet or on the grill. Freezing is not recommended for the best texture. For a lower-fat swap, use olive oil instead of melted butter as the finishing drizzle and skip the extra butter—seasoning will still hold with the marinade.