Introduction:
Garlic Parmesan Chicken Skewers are the kind of recipe that makes people hover near the grill (or oven) asking,
“Are they done yet?” They’re juicy, savory, and coated in a bold garlic-butter flavor that’s finished with
salty Parmesan and a hit of herbs. Think of the best parts of garlic bread and crispy chicken—combined into
tender, bite-sized skewers you can serve as a party appetizer, a weeknight dinner, or a meal-prep protein.
This recipe is designed to be flexible: grill them for smoky char, bake them for easy hands-off cooking,
or air fry them for quick, crisp edges. The marinade keeps the chicken moist and flavorful, while the
garlic-Parmesan finish takes it over the top without needing complicated ingredients.
Pair these skewers with roasted veggies, rice, salad, pasta, or even slider buns. No matter how you serve them,
they’re fast, crowd-friendly, and seriously addictive.
Ingredients:
For the chicken:
- 2 lb (900g) boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch chunks
- 2 tbsp olive oil
- 1 tbsp lemon juice (optional, brightens flavor)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional)
Garlic Parmesan butter sauce:
- 5 tbsp unsalted butter
- 4–5 cloves garlic, minced or grated
- 1/2 tsp red pepper flakes (optional)
- 1/3 cup grated Parmesan (plus more for serving)
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- Pinch of salt (taste first—Parmesan is salty)
- Optional: 1 tsp Dijon mustard (adds depth)
Optional add-ons for serving:
- Lemon wedges
- Extra parsley
- Ranch or garlic aioli for dipping
Skewers:
- Wooden skewers (soaked 30 minutes) or metal skewers
Instructions:
- Marinate the chicken.
In a bowl, toss chicken with olive oil, lemon juice (if using), salt, pepper, Italian seasoning, and paprika.
Let sit 20–30 minutes (or refrigerate up to 8 hours). - Thread onto skewers.
Thread chicken pieces tightly onto skewers, leaving a little space at the ends for easy handling. - Cook the skewers (choose a method):
- Grill: Preheat grill to medium-high. Grill 10–14 minutes, turning every 3–4 minutes, until browned
and the chicken reaches 165°F (74°C). - Oven: Bake on a lined sheet pan at 425°F (220°C) for 16–20 minutes, flipping halfway.
Broil 1–2 minutes for extra color.ADVERTISEMENT
- Grill: Preheat grill to medium-high. Grill 10–14 minutes, turning every 3–4 minutes, until browned
