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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a golden, charred Parmesan herb crust and caramelized garlic bits. Juicy grilled chicken is marinated 30 minutes, then finished with herb-butter drizzles and fresh lemon.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and pepper. Add chicken and toss to coat until evenly glossy.
  2. Marinate the chicken at room temperature for 30 minutes, until the edges look lightly opaque and the seasoning clings. Cover if needed to prevent drying.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes to reduce burning. When ready, thread the marinated chicken onto the skewers with tight spacing.
  2. Preheat the grill to medium-high heat and oil the grates. Grill skewers for 4-6 minutes per side until deeply golden with visible char marks and internal temperature reaches 165°F.
Finish and serve
  1. Remove the skewers from the grill and drizzle with melted butter. Scatter the remaining Parmesan over the hot skewers so it melts into a lightly crusted layer.
  2. Garnish with fresh parsley and serve immediately with lemon wedges. The herb butter should pool around the skewer base for maximum flavor.

Notes

Pro tip: keep the chicken pieces close to the same size (about 1.5-inch cubes) so they cook evenly and reach 165°F at the same time. Refrigerate marinated chicken up to 2 days; once grilled, store in an airtight container up to 3 days. Freezing is not recommended for best texture. For a dairy swap, use a hard vegetarian Parmesan-style cheese (or a lactose-free hard cheese) to keep the charred Parmesan crust effect.