Savory Garlic Parmesan Chicken Skewers (Printable)

Marinated garlic and Parmesan chicken on skewers, grilled until charred and tender—perfect for summer gatherings.

# What You'll Need:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1/2 cup freshly grated Parmesan cheese
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon dried Italian herbs
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese, for serving
12 - Lemon wedges

# How To Make:

01 - In a large mixing bowl, whisk together olive oil, minced garlic, grated Parmesan, lemon juice, dried Italian herbs, salt, black pepper, and crushed red pepper flakes until combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours for enhanced flavor infusion.
03 - Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning during grilling.
04 - Thread the marinated chicken pieces onto skewers, allowing a small space between each piece for even heat distribution.
05 - Place the skewers on the preheated grill. Cook for 5 to 7 minutes per side, or until the chicken is thoroughly cooked and lightly charred.
06 - Remove the skewers from the grill and arrange on a serving platter. Garnish with chopped parsley and extra grated Parmesan. Serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The marinade does double duty as a seasoning paste, creating those gorgeous crispy edges
  • Everything comes together in under 40 minutes with almost zero cleanup
  • High protein, low carb, and nobody will ever believe it's actually good for them
02 -
  • Metal skewers cook chicken faster than wooden ones because they conduct heat, so adjust your timing accordingly
  • Let the skewers rest for about 3 minutes after grilling, or the juices will run out the moment you cut into them
  • The Parmesan can burn quickly if your grill runs too hot, so keep an eye on things and move skewers to a cooler spot if needed
03 -
  • Pat the chicken dry before cutting it into cubes so the marinade actually sticks instead of sliding off
  • Invest in good metal skewers, they'll last forever and cook more evenly than wooden ones

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