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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a quick garlic-butter marinade that grills up deeply golden with visible char marks. Juicy chicken kabobs are finished with a Parmesan herb coating and a buttery drizzle that pools at the skewer base.
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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: 540
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 cloves garlic Minced.
Parmesan cheese
  • 0.5 cup Parmesan cheese Freshly grated, divided (use 1/4 cup in marinade, reserve for finishing).
Lemon juice
  • 2 tbsp lemon juice
Dried Italian seasoning
  • 1 tsp dried Italian seasoning
Dried basil
  • 1 tsp dried basil
Butter
  • 2 tbsp butter Melted.
Fresh parsley
  • 0.25 cup fresh parsley For garnish.
Lemon wedges
  • 1 lemon wedges For serving.
Salt and cracked black pepper
  • 0.25 tsp salt and cracked black pepper To taste.

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and cracked black pepper until combined, then add chicken and toss to coat.
  2. Marinate the coated chicken for 30 minutes.
Skewer and prep the grill
  1. Soak wooden skewers in water for 30 minutes to prevent burning.
  2. Thread the marinated chicken onto the skewers.
  3. Preheat the grill to medium-high heat and oil the grates.
Grill and finish
  1. Grill the skewers for 4-6 minutes per side, until deeply golden with visible char marks and an internal temperature of 165°F.
  2. Remove the skewers from the grill and drizzle with the melted butter.
  3. Scatter the remaining Parmesan over the hot skewers so it melts into a lightly charred crust.
  4. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best browning, let the marinated chicken sit at room temperature while the skewers soak and the grill preheats. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently so the Parmesan coating doesn’t over-darken. Freezing is not recommended for the best texture. Dietary swap: for gluten-free, confirm any grilling sauces or seasonings are GF—this recipe is naturally gluten-free as written.