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Garlic Parmesan Chicken Skewers

These Garlic Parmesan Chicken Skewers are garlicky, cheesy, and ready in about 30 minutes, making them perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the skewers
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes Thighs stay juicier and are forgiving if slightly overcooked.
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced (or 1 1/2 teaspoons garlic powder) Use fresh garlic if possible.
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons lemon juice (about half a lemon)
  • 1 teaspoon Dijon mustard (optional) Adds a nice tang.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 3/4 teaspoon kosher salt Adjust to taste.
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional) Can be hidden from picky eaters.
  • Wooden or metal skewers If using wooden skewers, soak in water 30 minutes before using.
For the garlic-parmesan butter glaze (optional but delicious)
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 2 tablespoons grated Parmesan
  • 1 tablespoon chopped parsley
  • Pinch of salt and pepper

Method
 

Preparation
  1. Cut chicken into 1-inch cubes.
  2. In a large bowl, whisk together olive oil, minced garlic, lemon juice, Dijon (if using), Parmesan, oregano, paprika, salt, and pepper.
  3. Add the chicken pieces to the bowl and toss until well coated. Cover and let sit at room temperature for 10–15 minutes, or refrigerate for up to 2 hours.
  4. Thread the chicken onto skewers, alternating with veggies if desired.
Cooking
  1. Preheat a grill or grill pan to medium-high heat (about 400°F).
  2. Grill or broil chicken skewers 3–4 minutes per side, turning once, until nicely browned and the internal temperature reaches 165°F.
  3. While skewers rest for 3–5 minutes, melt butter in a small pan, add minced garlic and sauté until fragrant.
  4. Stir in Parmesan and parsley, then remove from heat.
  5. Brush the garlic-parmesan butter over the skewers, sprinkle extra Parmesan and parsley, and squeeze a little lemon over top. Serve hot.

Notes

Serve with a simple green salad and lemon vinaigrette for a light meal or pair with roasted potatoes for a heartier plate. Skewers are great on the grill with the garlic-Parmesan glaze right before serving. Marinate up to 2 hours in the fridge for convenience.