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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemony garlic-butter marinade and a Parmesan herb crust that chars at the edges. Grilled to deeply golden kabob-style cubes with visible char marks and butter pooling around the skewer 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: 690
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, dried basil, salt, and cracked black pepper until combined. Add chicken and toss to coat so every cube looks evenly covered.
  2. Cover and marinate the coated chicken for 30 minutes. (Refrigerate during this time.)
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes so they don’t burn on the grill. While they soak, thread the marinated chicken onto the skewers.
  2. Preheat the grill to medium-high heat and lightly oil the grates. 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 the skewers from the grill and drizzle with melted butter while they’re hot. Scatter the remaining Parmesan over the skewers so it melts and clings to the surface.
  2. Garnish with fresh parsley and serve with lemon wedges. Drizzle any remaining herb butter from the tray over the skewer bases.

Notes

Pro tip: keep the grill at a steady medium-high heat so the Parmesan chars at the edges without burning the garlic bits. Refrigerate leftover cooked skewers in an airtight container for up to 3 days; reheat gently in a skillet or oven until warmed through. Freezing is not recommended due to texture changes from the Parmesan coating. For a lighter option, use reduced-fat Parmesan and replace the butter drizzle with olive oil plus a little extra lemon juice.