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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a Parmesan-herb crust and caramelized garlic bits, grilled until deeply golden and charred at the edges. The chicken cubes marinate for 30 minutes, then cook fast on the grill to stay juicy at 165°F, finished with herb butter pooling around the base.
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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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Chicken Skewers
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
  • 4 tbsp olive oil
  • 6 cloves garlic minced
  • 0.25 cup Parmesan cheese freshly grated, divided
  • 2 tbsp lemon juice fresh
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
  • 2 tbsp butter melted
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving

Equipment

  • 1 grill
  • 1 skewers

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and cracked black pepper until combined, then add chicken cubes and toss to coat.
  2. Let the coated chicken marinate for 30 minutes so the garlic and herbs cling to the surface.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes, then thread the marinated chicken onto the skewers.
  2. Preheat the grill to medium-high heat and oil the grates.
  3. Grill skewers for 4-6 minutes per side until deeply golden with visible char marks and the internal temperature reaches 165°F.
Finish and serve
  1. Remove skewers from the grill and drizzle with melted butter so it pools around the skewer base.
  2. Scatter the remaining Parmesan over the hot skewers, then garnish with fresh parsley and serve with lemon wedges.

Notes

For stronger char without burning the garlic, keep the grill at medium-high and avoid pressing the skewers down. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken skewers up to 2 months. For a lower-sodium option, use reduced-salt Parmesan and season with less added salt while keeping pepper and herbs the same.