Savory Garlic Parmesan Chicken Skewers (Printable Version)

Garlic-parmesan marinated chicken skewers, grilled until juicy and slightly charred—perfect for summer cookouts.

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 large garlic cloves, minced
04 - 1/4 cup grated parmesan cheese
05 - 1 tablespoon lemon juice
06 - 1 tablespoon fresh parsley, finely chopped, plus extra for garnish
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ To Serve

11 - Lemon wedges
12 - Extra grated parmesan cheese

# How to Make:

01 - In a large mixing bowl, whisk together the olive oil, minced garlic, grated parmesan, lemon juice, parsley, dried Italian herbs, smoked paprika, salt, and black pepper until well combined into a smooth marinade.
02 - Add the chicken cubes to the marinade and toss thoroughly until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 20 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, approximately 375°F to 400°F. If using wooden skewers, submerge them in water for 20 to 30 minutes beforehand to prevent burning during grilling.
04 - Remove the chicken from the marinade and thread the cubes onto skewers, leaving a small gap between each piece to ensure even cooking on all sides.
05 - Place the skewers on the preheated grill and cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through to an internal temperature of 165°F and develops light charring along the edges.
06 - Transfer the grilled skewers to a serving platter and garnish with additional grated parmesan and chopped parsley if desired. Serve immediately with fresh lemon wedges on the side.

# Expert Tips:

01 -
  • The parmesan creates this almost crusty, savory shell on the chicken that people genuinely cannot stop talking about.
  • Everything marinates in one bowl and cooks in under fifteen minutes, which means you actually get to enjoy your own party.
02 -
  • Do not skip the skewer soaking step because burning wood smells terrible and the smoke will ruin the taste of the chicken.
  • If you marinate longer than two hours the lemon juice starts to break down the chicken texture and it gets mushy instead of tender.
03 -
  • Pat the chicken dry before marinating because excess moisture prevents the parmesan from forming that irresistible crust.
  • Let the skewers rest for two minutes off the heat before serving so the juices redistribute instead of running out onto the plate.

Go Back