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Garlic Parmesan Chicken Skewers

Garlic parmesan chicken skewers with a 30-minute garlic-herb marinade and a glossy butter-parmesan finishing sauce. Golden, charred chicken cubes on skewers get brushed right off the grill for a visible parmesan crust and savory garlic sheen.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers marinade
  • 1.5 lb chicken breast Cut into 1.5-inch cubes so they grill evenly.
  • 3 tbsp olive oil
  • 4 cloves garlic cloves Minced for the marinade.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 salt and black pepper to taste Season the marinade to taste.
Garlic parmesan butter (finishing sauce)
  • 4 tbsp butter Melted.
  • 3 cloves garlic cloves Minced.
  • 0.5 cup parmesan cheese Freshly grated.
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Combine olive oil, minced garlic, Italian seasoning, smoked paprika, and salt and black pepper to taste in a bowl, then add the chicken cubes and toss until evenly coated. Cover and marinate for at least 30 minutes in the refrigerator.
Skewer and grill
  1. Thread the marinated chicken onto skewers, leaving a small gap between each piece so they char without steaming. Preheat the grill or grill pan to medium-high while you skewer.
  2. Grill the skewers for 5–6 minutes per side until the chicken is cooked through and charred at the edges, flipping once when the first side develops grill marks. Keep the grill surface at medium-high during cooking.
Finish with garlic parmesan butter
  1. Mix melted butter with minced garlic, parmesan cheese, and fresh parsley to make the finishing sauce. Right after removing the skewers from the grill, brush them generously with the garlic parmesan butter so it clings and melts into a light parmesan glaze.
  2. Serve immediately with extra parmesan cheese and fresh parsley on top for a fresh, aromatic finish.

Notes

Pro tip: Use 1.5-inch cubes and leave a small gap on the skewers so each piece gets direct heat for better edge charring. Refrigerate leftovers in a sealed container up to 3 days; reheat gently so the garlic-parmesan butter doesn’t toughen. Freezing is not recommended for best texture. For a dietary swap, use olive oil–based butter substitute (or ghee) in the finishing sauce to reduce dairy content while keeping the garlic-parmesan flavor profile.