While chicken cooks, melt butter in a small saucepan over low heat.
Add garlic and cook 30–45 seconds until fragrant (don’t brown).
Stir in red pepper flakes (optional), Parmesan, parsley, and Dijon (optional). Remove from heat.
Brush cooked skewers generously with the garlic Parmesan butter sauce.
Sprinkle extra Parmesan on top for maximum flavor.
Finish with parsley and lemon wedges. Serve hot with your favorite sides or dipping sauce.
Serving and Storage:
Serve these skewers with rice, roasted potatoes, pasta, Caesar salad, or grilled vegetables. They also make an easy party
platter—just add a dipping sauce like ranch, garlic aioli, or marinara for a fun twist.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Reheat in the air fryer at 360°F (180°C) for 3–5 minutes, or in the oven at 350°F (175°C).
Add a fresh brush of garlic butter after reheating for best flavor.
Freezing: Freeze cooked chicken (off the skewers) up to 2 months. Thaw overnight and reheat.
Tips:
- Use thighs for juiciness: Chicken thighs stay tender and forgiving.
- Soak wooden skewers: Prevents burning on the grill or in the oven.
- Don’t overcook garlic: Briefly warming it keeps flavor sweet instead of bitter.
- Measure salt carefully: Parmesan adds a lot of salt—taste the sauce before adding more.
- Thermometer = perfect chicken: Pull at 165°F (74°C) for safe, juicy results.
Variations:
- Spicy garlic Parmesan: Add extra red pepper flakes or a dash of hot sauce.
- Lemon-herb version: Add more lemon zest and fresh herbs like thyme or basil.
- Honey garlic Parmesan: Stir 1–2 tsp honey into the butter sauce.
- Vegetable skewers: Add chunks of zucchini, onions, or bell peppers between chicken pieces.
- Cheesy finish: Sprinkle Parmesan and broil 1 minute to “melt” it onto the chicken.
Tips:
- Make it meal-prep: Cook a batch and use leftovers in wraps, salads, and bowls.
- Better browning: Pat chicken dry before seasoning if it seems wet.
- Big-batch party trick: Double the sauce—it always disappears first.
- Kid-friendly: Skip pepper flakes and serve with ranch or honey mustard.
Conclusion:
Garlic Parmesan Chicken Skewers are an easy way to serve something that tastes big and bold without complicated steps.
Juicy chicken, buttery garlic flavor, and salty Parmesan create a combination that’s impossible to resist.
Whether you grill them for a cookout, bake them for dinner, or air fry them for a quick meal, this recipe delivers
every single time.
FAQ:
Can I make these skewers ahead of time?
Yes. Marinate and assemble skewers up to 12 hours in advance. Keep covered in the fridge until ready to cook.
What’s the best Parmesan to use?
Freshly grated Parmesan melts and tastes best. Pre-grated works, but the flavor may be slightly less intense.
Can I cook these without skewers?
Absolutely. Cook the chicken pieces in a skillet, on a sheet pan, or in the air fryer, then toss with garlic Parmesan butter.
How do I keep the chicken from drying out?
Use thighs, don’t overcook, and brush with butter sauce right after cooking. A thermometer is your best tool.
What dipping sauce goes best with garlic Parmesan skewers?
Ranch is classic, garlic aioli is extra savory, and marinara is a fun “pizza-style” pairing.
