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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a Parmesan herb crust and caramelized garlic bits, grilled until deeply golden. Marinated chicken kabobs finish with a buttery Parmesan drizzle that pools at the skewer base for a charred edge bite.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
  • 4 tbsp olive oil
  • 6 garlic minced
  • 0.25 cup Parmesan cheese freshly grated
  • 2 tbsp fresh lemon juice
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
Finishing
  • 0.25 cup Parmesan cheese freshly grated, divided
  • 2 tbsp butter melted
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving
  • 1 wooden skewers soak in water 30 minutes

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 evenly combined.
  2. Add the chicken cubes and toss thoroughly to coat, then let marinate for 30 minutes so the surface looks glossy with seasoning.
Prep the skewers
  1. Soak wooden skewers in water for 30 minutes, keeping them submerged until they look pliable rather than dry.
  2. Thread the marinated chicken onto the skewers, leaving a little space between cubes so the edges can char evenly.
Grill
  1. Preheat the grill to medium-high heat and oil the grates so the skewers release easily.
  2. Grill skewers for 4-6 minutes per side at medium-high until deeply golden with visible char marks and the thickest piece reaches 165°F.
Finish and serve
  1. Remove skewers from the grill and drizzle with melted butter while they’re hot.
  2. Scatter the remaining Parmesan over the hot skewers so it melts into a lightly crisp, speckled coating.
  3. Garnish with fresh parsley and serve with lemon wedges on the side for bright squeeze-on flavor.

Notes

Pro tip: for best char and caramelized garlic bits, keep grill grates well-oiled and avoid moving the skewers until they release. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid drying out. These skewers can be frozen for up to 2 months, though the texture of the charred Parmesan may soften. For a lighter option, use light butter (or a reduced-fat butter) while keeping the Parmesan quantity the same.