Go Back

Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a Parmesan herb crust that chars at the edges and stays juicy in the center. Marinated in garlic, lemon, and Italian herbs, then grilled until deeply golden and drizzled with herb butter pooling at the skewer base.
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: 610
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan marinade
  • 1.5 lb boneless skinless chicken breasts Cut into 1.5-inch cubes
  • 4 tbsp olive oil
  • 6 cloves garlic, minced
  • 0.5 cup Parmesan cheese, freshly grated Divide, use 1/4 cup in marinade and reserve 1/4 cup for finishing
  • 2 tbsp fresh lemon juice
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • salt and cracked black pepper to taste
Grill finishing
  • 2 tbsp butter, melted
  • 0.25 cup Parmesan cheese, freshly grated Remaining Parmesan after dividing
  • 1 fresh parsley For garnish
  • 1 lemon wedges For serving

Equipment

  • 1 sheet pan
  • 1 grill

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 in the garlic-Parmesan mixture.
  3. Cover and marinate for 30 minutes.
Prepare the skewers
  1. Soak the wooden skewers in water for 30 minutes to prevent burning.
  2. Thread the marinated chicken onto the soaked skewers.
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 an internal temperature of 165°F.
  3. Remove the skewers from the grill and drizzle with melted butter while hot.
  4. Scatter the remaining Parmesan over the hot skewers so it melts into a lightly charred crust.
  5. 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 you get a deep golden crust with visible char marks. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently. Freezing isn’t recommended due to texture changes from the marinade and melted Parmesan. For a gluten-free swap, use the same ingredients (they’re naturally gluten-free) and serve with gluten-free sides if desired.