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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a caramelized garlic-butter finish and a Parmesan herb crust that chars at the edges. Grilled chicken kabobs are marinated first, then cooked to juicy, deeply golden perfection with a savory Parmesan coating.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

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

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 and glossy. Add the chicken and toss to coat so every cube looks lightly coated.
  2. Let the coated chicken marinate for 30 minutes at room temperature while you prep the skewers. The surface should look more yellow and fragrant as the garlic softens.
Skewer and grill
  1. Soak the wooden skewers in water for 30 minutes so they won’t char too aggressively. If needed, place them on a tray with space between so water reaches all sides.
  2. Thread the marinated chicken onto the skewers, packing the cubes snugly but not crushing them. Aim for even spacing so each piece cooks at the same rate.
  3. Preheat the grill to medium-high heat and oil the grates right before cooking. You should see the first signs of shimmer when the chicken hits the bars.
  4. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and an internal temperature of 165°F. Turn only once during each side to build a caramelized Parmesan look.
Finish and serve
  1. Remove the skewers from the grill and drizzle the melted butter over the hot chicken. Watch for the butter to pool around the skewer base like a glossy coating.
  2. Scatter the remaining Parmesan over the hot skewers so it melts and forms a lightly crusted, speckled topping. Let it sit for a few seconds until it looks set.
  3. Garnish with fresh parsley and serve immediately with lemon wedges. Squeeze lemon over the skewers to brighten the garlic-Parmesan flavor.

Notes

For best char, keep the chicken pieces about 1.5 inches so they finish together, and let excess marinade drip before grilling. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet or on the grill so the Parmesan doesn’t burn. Freezing is not recommended because the texture can soften after thawing. If you want a lighter option, use part-skim Parmesan and swap some butter for olive oil while finishing.