Garlic Parmesan Chicken Skewers are a mouthwatering combination of savory garlic, nutty Parmesan, and juicy grilled chicken. Perfect for summer BBQs, family dinners, or appetizer platters, these skewers are easy to prepare and packed with bold flavor in every bite.
Ingredients
For the Chicken Skewers:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
3 tbsp olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
1 tbsp chopped fresh parsley
Wooden or metal skewers (soaked if wooden)
Optional Garlic Butter for Basting:
2 tbsp unsalted butter, melted
1 clove garlic, grated
1 tbsp chopped parsley
1 tbsp grated Parmesan
Substitutions
Chicken thighs can be used for extra juiciness.
Parmesan: Grana Padano or Asiago offer similar nutty flavors.
Olive oil: Substitute with avocado oil or melted butter for a richer taste.
Paprika: Use cayenne for a spicier version or omit for a milder flavor.
How to Make Garlic Parmesan Chicken Skewers
In a bowl, combine olive oil, garlic, Parmesan, salt, pepper, paprika, and parsley.
Add chicken cubes to the marinade, tossing to coat. Let marinate for at least 30 minutes (up to 4 hours in the fridge).
Preheat grill or grill pan to medium-high heat.
Thread marinated chicken onto skewers.
Grill for 10–12 minutes, turning occasionally, until the chicken is golden and cooked through (internal temp 165°F).
Optional: Brush with garlic butter during the last minute of grilling for extra flavor.
Remove from heat, sprinkle with additional Parmesan and parsley, and serve hot.
Mix-ins
Add chunks of zucchini, bell pepper, or mushrooms between chicken pieces for a full skewer meal.
Finish with a squeeze of lemon juice for brightness.
Serve with garlic aioli, marinara, or ranch dipping sauce.
Recipe Tips
Soak wooden skewers in water for 30 minutes to prevent burning.
Don’t overcrowd the skewers—leave a little space between each cube for even cooking.
Use a meat thermometer to ensure perfect doneness.
Storage
Refrigerator: Store cooked skewers in an airtight container for up to 4 days.
Freezer: Freeze marinated raw chicken or fully cooked skewers (without veggies) for up to 2 months.
Reheating: Warm gently in a skillet or oven to maintain juiciness.
Recipe Variations
Baked Version: Bake skewers at 400°F for 20–25 minutes, flipping halfway through.
Spicy Garlic Parmesan: Add red pepper flakes or a dash of hot sauce to the marinade.
Keto-Friendly: These skewers are naturally low-carb—just pair with roasted veggies or a cauliflower mash.
FAQs
Can I bake these instead of grilling?
Yes, bake at 400°F for 20–25 minutes on a parchment-lined sheet, flipping halfway.
Can I prepare these ahead?
Yes! Marinate the chicken the night before and grill just before serving.
Can I use pre-grated Parmesan?
Freshly grated Parmesan is best for flavor and melt quality, but pre-grated will work in a pinch.
Garlic Parmesan Chicken Skewers – Tender, Juicy, and Flavor-Packed
Equipment
- Mixing bowl
- Cutting board
- Knife
- Skewers (wooden or metal)
- Grill or oven
- Measuring cups
- Tongs
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Soak wooden skewers in water for 30 minutes if using.
- Cut chicken breasts into bite-sized cubes.
- In a bowl, combine olive oil, minced garlic, grated Parmesan, lemon juice, parsley, salt, and pepper.
- Add chicken to the marinade, stir well, and let sit for at least 15 minutes (or up to 2 hours refrigerated).
- Thread marinated chicken onto skewers.
- Preheat grill to medium-high or oven to 425°F (220°C).
- Grill skewers for 12–15 minutes, turning occasionally, until fully cooked and golden.
- OR bake for 18–20 minutes, flipping halfway through.
- Garnish with extra Parmesan and parsley before serving.
Notes
- For crispier texture, broil for 2–3 minutes at the end.
- Substitute parsley with basil or oregano for variety.
- Great served with a side of rice, salad, or grilled vegetables.
