Garlic Parmesan Chicken Skewers are simple, tasty little bites full of bold flavor. Tender chicken chunks are marinated in garlic and coated with Parmesan cheese, then grilled to a crispy, golden finish. They’re the perfect mix of juicy meat and cheesy, garlicky goodness that everyone loves.
I always find that the garlic really makes these skewers stand out. The Parmesan adds a nice salty kick that makes every bite satisfying. I like to marinate the chicken for a few hours to really let the flavors soak in, but if you’re short on time, even a quick 30-minute soak makes a big difference. It’s one of those recipes that’s easy to pull together but feels like you put in extra effort.
These skewers are great for a quick weeknight dinner or a weekend cookout with friends. I like to serve them with a fresh salad or some grilled veggies on the side. If you have any leftover Parmesan, sprinkling a bit more over the top just before serving is a nice little touch that makes them taste even better.
Key Ingredients & Substitutions
Chicken: Boneless skinless breasts are tender and cook quickly on skewers. You can swap for thighs if you prefer juicier meat; just adjust cooking time slightly.
Garlic: Fresh minced garlic gives the best punch. If you don’t have fresh, use 1/2 teaspoon garlic powder, but fresh is tastier here.
Parmesan cheese: Adds salty, cheesy flavor and helps create a golden crust. Pecorino Romano or Asiago can be good substitutes if you want a sharper taste.
Parsley: This fresh herb brightens the dish. If you don’t have parsley, try fresh basil or cilantro for a different but fresh flavor.
Lemon juice: Adds tang and helps tenderize the chicken. Lime juice works fine too if that’s what you have.
How Do I Get Juicy, Flavorful Chicken on Skewers Without Drying Them Out?
Marinating is key! It lets the garlic, herbs, and lemon infuse the chicken:
- Mix the marinade ingredients well to coat all the pieces.
- Let the chicken sit at least 30 minutes, ideally 1-2 hours. This helps keep the meat juicy.
- When grilling, keep the heat medium-high—not too hot—to brown without burning the outside.
- Turn the skewers every few minutes to cook evenly and develop nice grill marks.
- Remove the chicken when the internal temperature reads 165°F (75°C) or when juices run clear.
- Let the skewers rest for a couple minutes off the heat; this keeps the juices locked inside.
Following these tips means tender, juicy chicken packed with garlicky Parmesan flavor every time!
Equipment You’ll Need
- Skewers (wooden or metal) – wooden skewers should be soaked in water for 30 minutes to prevent burning.
- Grill or grill pan – for evenly cooking and giving those appetizing grill marks.
- Mixing bowl – to toss and marinate the chicken pieces easily.
- Basting brush (optional) – for brushing extra marinade or oil on the skewers before grilling.
- Tongs – to turn the skewers without piercing the meat and losing juices.
Flavor Variations & Add-Ins
- Swap out parsley for basil or cilantro to change the fresh herb flavor and add different notes to the marinade.
- Add a pinch of smoked paprika or cayenne pepper to bring a smoky or spicy kick.
- Include chopped sun-dried tomatoes or olives for a Mediterranean twist.
- Mix in mozzarella or shredded mozzarella cheese on top after cooking for an extra cheesy touch.
How to Make Garlic Parmesan Chicken Skewers
Ingredients You’ll Need:
- 1 lb (450g) boneless skinless chicken breasts, cut into 1-inch cubes
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Red pepper flakes (optional, to taste)
- Wooden or metal skewers (if wooden, soak in water 30 minutes before use)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 30 minutes to 2 hours to marinate for the best flavor. Grilling time is roughly 10-12 minutes. Overall, plan for about 50 minutes to 2.5 hours, mostly waiting while the chicken soaks up all the delicious garlic and Parmesan.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the minced garlic, grated Parmesan, chopped parsley, olive oil, lemon juice, Italian seasoning, salt, black pepper, and optional red pepper flakes. Stir it well so all the flavors come together nicely.
2. Marinate the Chicken:
Add your cubed chicken to the bowl and toss until every piece is coated with that tasty marinade. Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes – or up to 2 hours if you can wait. This helps all the flavors soak in deeply.
3. Get Ready to Grill:
Heat your grill or grill pan to medium-high. If you’re using an outdoor grill, lightly oil the grates so your skewers won’t stick. While it’s heating up, thread the chicken pieces evenly onto your skewers.
4. Grill the Skewers:
Place the chicken skewers on the grill and cook for about 10-12 minutes. Turn them every 3-4 minutes so they cook evenly and get nice grill marks. You’re aiming for juicy chicken with a slightly charred outside.
5. Finish and Serve:
Take the skewers off the grill and let them rest for 2 minutes to keep the juices inside. For an extra yummy touch, sprinkle some more grated Parmesan and chopped parsley on top before serving. Enjoy your garlic Parmesan chicken skewers with a fresh salad, grilled veggies, or your favorite side dishes!
Can I Use Frozen Chicken for the Skewers?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cutting and marinating. This ensures even cooking and the best texture.
How Long Should I Marinate the Chicken?
For the best flavor, marinate for 1-2 hours. If you’re short on time, at least 30 minutes will still add great taste.
Can I Make These Skewers Ahead of Time?
Absolutely! Marinate and skewer the chicken a few hours ahead, then keep them covered in the fridge until you’re ready to grill.
What’s the Best Way to Store Leftovers?
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them juicy.