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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with marinated, golden-grilled chicken kabobs and a Parmesan-herb crust with charred edges. Threaded for easy summer grilling, then finished with herb butter and extra grated Parmesan for a caramelized garlic look.
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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: 520
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
  • 0.25 cup parmesan cheese freshly grated, divided
Lemon juice
  • 2 tbsp lemon juice
Dried Italian seasoning
  • 1 tsp dried italian seasoning
Dried basil
  • 1 tsp dried basil
Salt
  • 1 salt to taste
Cracked black pepper
  • 1 cracked black pepper to taste
Butter
  • 2 tbsp butter melted
Fresh parsley
  • 1 fresh parsley for garnish
Lemon wedges
  • 1 lemon wedges for serving
Wooden skewers
  • 1 wooden skewers soak in water

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, dried Italian seasoning, dried basil, salt, and cracked black pepper until the mixture looks evenly combined and glossy. Add the chicken cubes and toss to coat so every piece is covered.
  2. Marinate the coated chicken for 30 minutes, covered, so the garlic-parmesan mixture clings to the surface. Refrigerate while it rests for best flavor absorption.
Skewer and get the grill ready
  1. Soak the wooden skewers in water for 30 minutes so they don’t burn on the grill. Drain before threading.
  2. Thread the marinated chicken onto the skewers with pieces close together for even browning and fewer bare gaps.
  3. Preheat the grill to medium-high heat and oil the grates so the chicken can release and form charred grill marks. Wait until the grill is hot before cooking.
Grill and finish
  1. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and the centers reach 165°F. Flip once, and continue grilling until the internal temperature is correct.
  2. Remove the skewers from the grill and drizzle with the melted butter while they’re hot so it pools at the skewer base. Scatter the remaining Parmesan over the top so it melts slightly on contact.
  3. Garnish with fresh parsley and serve immediately with lemon wedges for bright, fresh finishing.

Notes

For the strongest caramelized garlic look, keep the grill at medium-high and avoid moving the skewers too early—char marks should develop naturally. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on a grill pan or in a 350°F oven until warmed through. Freezing is not recommended because the chicken can dry out after thawing. For a lower-fat option, use reduced-fat Parmesan and reduce the butter drizzle to 1 tablespoon while keeping the marinade the same.