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Garlic Parmesan Chicken Skewers

Garlic parmesan chicken skewers with juicy charred cubes and a glossy garlic-parmesan butter finish. Marinated chicken is grilled until cooked through, then brushed with a parmesan crust-ready sauce right off the heat for maximum flavor and shine.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast cubes
  • 1.5 lb chicken breast Cut into 1.5-inch cubes.
Skewer marinade
  • 3 tbsp olive oil
  • 4 clove garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt and black pepper to taste Use to taste.
Garlic parmesan butter
  • 4 tbsp butter, melted
  • 3 clove garlic cloves, minced
  • 0.5 cup parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Combine olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper in a bowl, then add the chicken cubes and toss until evenly coated. Cover and marinate for at least 30 minutes so the pieces look glossy and well seasoned.
Skewer the chicken
  1. Thread the marinated chicken cubes onto skewers, leaving a small gap between each piece. Arrange the skewers so the chicken surfaces face outward for even browning.
Grill until charred
  1. Preheat a grill or grill pan to medium-high and cook the skewers for 5–6 minutes per side until cooked through and deeply charred at the edges. Turn once and look for caramelized grill marks and no pink in the center.
Finish with garlic parmesan butter
  1. Mix the melted butter with minced garlic, grated parmesan, and chopped parsley to make the finishing sauce. Immediately after removing the skewers, brush them generously until you see a glossy parmesan coating over the hot chicken.
Serve
  1. Serve the skewers with extra parmesan and fresh parsley on top. The top should look flecked with parmesan and bright with parsley just before eating.

Notes

For best grill marks, let the skewered chicken come up slightly before grilling and brush with the butter right off the heat so the parmesan melts and clings; store leftovers in the refrigerator up to 3 days, and freezer yes/no: freeze cooked skewers up to 2 months (reheat gently). For a lighter option, use olive-oil spray plus reduced butter in the finishing sauce.