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Garlic Parmesan Chicken Skewers

Garlic parmesan chicken skewers with a simple garlic-herb marinade and a melted garlic-parmesan finishing butter. Golden grilled chicken cubes come off medium-high heat charred at the edges and glossy with a parmesan crust.
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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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast cut into 1.5-inch cubes
Olive oil
  • 3 tbsp olive oil
Garlic
  • 4 garlic cloves minced (for marinade)
  • 3 garlic cloves minced (for garlic parmesan butter)
Italian seasoning
  • 1 tsp Italian seasoning
Smoked paprika
  • 1 tsp smoked paprika
Salt and black pepper
  • 0.25 salt and black pepper to taste
Butter
  • 4 tbsp butter melted (for garlic parmesan butter)
Parmesan cheese
  • 0.5 cup parmesan cheese freshly grated (for garlic parmesan butter)
Fresh parsley
  • 2 tbsp fresh parsley chopped (for garlic parmesan butter)

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Combine olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper in a bowl, then add the chicken cubes and toss to coat.
  2. Marinate the chicken for at least 30 minutes until the cubes look evenly seasoned and lightly slick with oil.
Skewer and grill
  1. Thread the marinated chicken onto skewers, leaving a small gap between each piece so they cook through evenly.
  2. Preheat grill or grill pan to medium-high, then cook the skewers for 5–6 minutes per side until the chicken is cooked through and charred at the edges.
Finish with garlic parmesan butter
  1. Mix melted butter with garlic, parmesan cheese, and fresh parsley to make the finishing sauce, stirring until the parmesan is distributed.
  2. Brush the warm skewers generously with garlic parmesan butter immediately after removing from the grill so the sauce glistens and clings to the charred surfaces.
  3. Serve with extra parmesan and fresh parsley on top for a visible parmesan crust across each skewer.

Notes

Pro tip: cut chicken into even 1.5-inch cubes so every piece finishes at the same time. Refrigerate marinated chicken in a covered container for up to 24 hours before grilling; cooked skewers keep 3 days refrigerated and reheat in a hot skillet or grill pan. Freezing is not recommended because the charred texture can soften after thawing. For a lower-fat option, use light butter and reduce the parmesan to 1/4 cup while keeping the garlic and parsley the same.