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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a grilled Parmesan herb crust, caramelized garlic bits, and herb butter that pools at the base. Chicken kabobs are marinated for 30 minutes, then cooked hot and fast until deeply golden with charred edges and juicy centers.
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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: 620
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 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
  • salt to taste
black pepper
  • cracked black pepper to taste
butter
  • 2 tbsp butter, melted
fresh parsley
  • fresh parsley for garnish
lemon wedges
  • 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 until evenly combined.
  2. Add chicken cubes and toss to coat thoroughly, then let marinate for 30 minutes.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes so they won’t burn on the grill.
  2. Thread marinated chicken onto the soaked skewers, spacing cubes evenly.
  3. Preheat the grill to medium-high heat and oil the grates to prevent sticking.
  4. Grill skewers for 4-6 minutes per side until deeply golden with visible char marks and the internal temperature reaches 165°F.
Finish and serve
  1. Remove skewers from the grill and drizzle with melted butter while they’re hot.
  2. Scatter the remaining Parmesan over the hot skewers so it melts and forms a lightly charred crust at the edges.
  3. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: oil the hot grates right before cooking and keep the grill at medium-high so the Parmesan develops a golden, slightly charred crust without burning. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently. Freezing is not recommended due to texture changes in marinated chicken. For a lower-sodium swap, use reduced-sodium Parmesan and season lightly with the salt.