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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemony garlic-oil marinade and a golden grilled Parmesan finish. Threaded chicken kabobs char at the edges, then get a herb-butter drizzle that pools at the base for extra flavor and texture.
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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: 560
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
  • 0.25 cup Parmesan cheese Freshly grated, divided.
lemon juice
  • 2 tbsp lemon juice
dried Italian seasoning
  • 1 tsp dried Italian seasoning
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 cast iron skillet

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. Visual cue: the mixture looks glossy and evenly speckled with herbs.
  2. Add the chicken cubes and toss to coat thoroughly with the garlic-Parmesan mixture. Visual cue: every piece has a light golden coating.
  3. Marinate the chicken for 30 minutes. Visual cue: the chicken looks slightly more opaque and the marinade clings more firmly.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes. Visual cue: skewers stop feeling dry and become flexible.
  2. Thread the marinated chicken onto the soaked skewers. Visual cue: pieces sit snugly with small gaps for even grilling.
  3. Preheat the grill to medium-high heat and oil the grates. Visual cue: grates look slick, not smoky.
  4. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and the internal temperature reaches 165°F. Visual cue: caramelized garlic bits look browned on the surface and juices run clear.
Finish and serve
  1. Remove the skewers from the grill and drizzle melted butter over the hot chicken. Visual cue: the herb butter glazes the surface and begins to pool at the skewer base.
  2. Scatter the remaining Parmesan over the hot skewers. Visual cue: Parmesan melts into a lightly crisp, speckled crust.
  3. Garnish with fresh parsley and serve with lemon wedges. Visual cue: bright green parsley and yellow lemon wedges contrast with the golden chicken.

Notes

Pro tip: If using chicken breast, cut cubes to an even 1.5-inch size so all skewers hit 165°F at the same time. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the Parmesan coating doesn’t over-brown. Freezing is not recommended for the best texture. For a lower-dairy option, swap a portion of Parmesan for a hard dairy-free alternative (choose one that melts) and keep the rest Parmesan if desired.