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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a Parmesan-herb crust charred at the edges and caramelized garlic bits. Marinated chicken kabobs grill quickly until deeply golden, then get a butter-Parmesan drizzle that pools 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: 540
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 garlic cloves, 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
salt
  • 0.25 tsp salt to taste
cracked black pepper
  • 0.25 tsp cracked black pepper to taste
butter
  • 2 tbsp butter melted
fresh parsley
  • 1 tbsp fresh parsley for garnish
lemon wedges
  • 1 lemon wedges for serving
wooden skewers
  • 8 wooden skewers soaked in water

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and cracked black pepper until combined, and the garlic is evenly distributed. Add the chicken cubes and toss thoroughly to coat.
  2. Cover and refrigerate the chicken to marinate for 30 minutes, so the coating clings and turns fragrant.
Skewer and grill
  1. Soak the wooden skewers in water for 30 minutes to prevent scorching, then drain well.
  2. Thread the marinated chicken onto the skewers, leaving a little space between pieces for even browning.
  3. Preheat the grill to medium-high heat and oil the grates, then place the skewers on the grill with space between them.
  4. Grill for 4-6 minutes per side until deeply golden with visible char marks and the center reaches 165°F (74°C), flipping once for steady caramelization.
Finish and serve
  1. Remove the skewers from the grill and drizzle with the melted butter while the surface is hot so it melts and glazes.
  2. Scatter the remaining Parmesan over the hot skewers, and let it cling and lightly toast for a Parmesan herb crust at the edges.
  3. Garnish with fresh parsley and serve immediately with lemon wedges for bright finishing juice.

Notes

For best char and juiciness, keep the grill at medium-high and avoid crowding the skewers. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until just warmed. Freezing is not recommended because the garlic-Parmesan coating can soften. For a lighter option, use part-skim or reduced-fat Parmesan and reduce the butter drizzle to 1 tbsp while still finishing with the remaining Parmesan.