What the heck is this?
Picture this: juicy chicken chunks marinated in garlic and herbs, grilled to perfection with those gorgeous char marks that make your heart skip a beat, then tossed in a buttery garlic parmesan coating that’s basically edible gold. These aren’t your sad, dry chicken skewers from that one barbecue you want to forget. Nope. These babies are tender, flavorful, and so addictive that my neighbor literally tried to trade me her homemade apple pie for the recipe. I said no, obviously, but now I’m sharing it with you because I’m generous like that. Fair warning: once you make these, you’ll be the designated grill master at every gathering forever.
Why These Skewers Will Change Your Life
Foolproof juicy chicken — no more hockey puck protein disasters
Garlicky parmesan goodness that coats every single bite
Perfect for literally any occasion — weeknight dinner or fancy entertaining
Kid-approved — because everything’s better on a stick
Meal prep champion — make ahead and reheat like a boss
Looks way fancier than the effort required — your secret’s safe with me
Customizable heat level — add as much or as little spice as your soul desire
The Good Stuff You’ll Need
For the Chicken Marinade:
2 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
1/4 cup olive oil
4 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Salt + freshly cracked black pepper
Wooden skewers, soaked in water for 30 minutes
For the Garlic Parmesan Magic:
4 tbsp butter, melted
4 cloves garlic, minced (yes, more garlic)
3/4 cup freshly grated parmesan cheese
1/4 cup fresh parsley, finely chopped
1/2 tsp red pepper flakes (optional but recommended)
Extra lemon juice for finishing
Optional But Awesome:
Ranch or garlic aioli for dipping
Extra parmesan for serving
Lemon wedges
Fresh herbs for garnish
Let’s Make Magic Happen
Step 1: Marinade Game Strong
In a large bowl, whisk together olive oil, minced garlic, lemon juice, oregano, basil, garlic powder, salt, and pepper. Add chicken chunks and toss until every piece is coated in that flavor goodness. Cover and marinate for at least 30 minutes, but ideally 2-4 hours. Overnight is even better if you’re planning ahead.
Step 2: Skewer Situation
Thread the marinated chicken onto your soaked skewers, leaving small spaces between pieces so they cook evenly. Don’t pack them too tight — we want every surface to get that beautiful char.
Step 3: Grill Master Mode
Preheat your grill to medium-high heat. Clean and oil those grates because nobody wants chicken stuck to the grill. Cook skewers for 12-15 minutes, turning every 3-4 minutes to get even browning on all sides. The internal temp should hit 165°F, but honestly, if the juices run clear and it looks gorgeous, you’re golden.
Step 4: The Garlic Parmesan Finish
While chicken is still hot off the grill, brush with melted butter mixed with minced garlic. Then roll each skewer in the parmesan cheese, making sure it sticks to that buttery goodness. Sprinkle with fresh parsley and red pepper flakes.
Step 5: The Final Touch
Hit everything with a squeeze of fresh lemon juice and maybe a little extra parmesan because we’re not here to play games. Serve immediately while the cheese is still melty and perfect.
Serving Suggestions
These are incredible with grilled vegetables, a fresh Caesar salad, or some garlic bread to soak up any extra butter. For a complete meal, serve over rice pilaf or with roasted potatoes. They’re also perfect for parties — just set them out with some dipping sauces and watch them disappear.
Switch It Up
Mediterranean Vibes: Add some dried rosemary and finish with feta instead of parmesan
Spicy Situation: Double the red pepper flakes and add some cayenne to the marinade
Herb Garden: Use fresh herbs instead of dried — whatever you’ve got growing
Cheesy Alternatives: Try asiago or pecorino romano instead of parmesan
Protein Swap: This marinade is incredible on pork or even firm fish like swordfish
Make-Ahead Tips
Marinate the chicken up to 24 hours ahead for maximum flavor. You can even skewer them earlier in the day and keep them covered in the fridge. The garlic parmesan coating is best done fresh, but the grilled skewers reheat surprisingly well in a 350°F oven for about 8-10 minutes.
Leftover chicken (if there is any) is amazing chopped up in salads, pasta, or grain bowls.
Questions People Actually Ask
Q: Can I use chicken thighs instead of breasts?
A: Please do! Thighs stay juicier and have more flavor. Just adjust cooking time slightly — they might need an extra minute or two.
Q: What if I don’t have a grill?
A: Use a grill pan on the stove or even bake them at 425°F for 15-18 minutes. You won’t get those gorgeous grill marks, but the flavor will still be incredible.
Q: Can I make these without skewers?
A: Absolutely! Just grill the chicken pieces in a grill basket or on a sheet pan. The skewers are mostly for presentation and easy handling.
Q: How do I know when they’re done?
A: Use a meat thermometer — 165°F is your magic number. The chicken should also feel firm when you press it gently.
Q: Can I prep these for a crowd?
A: Yes! This recipe doubles or triples easily. Just make sure you have enough grill space or cook in batches.
Garlic Parmesan Grilled Chicken: The Skewer That Started a Neighborhood War
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Picture this: juicy chicken chunks marinated in garlic and herbs, grilled to perfection with those gorgeous char marks that make your heart skip a beat, then tossed in a buttery garlic parmesan coating that’s basically edible gold. These aren’t your sad, dry chicken skewers from that one barbecue you want to forget. Nope. These babies are tender, flavorful, and so addictive that my neighbor literally tried to trade me her homemade apple pie for the recipe. I said no, obviously, but now I’m sharing it with you because I’m generous like that. Fair warning: once you make these, you’ll be the designated grill master at every gathering forever.
Ingredients
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- Salt + freshly cracked black pepper
- Wooden skewers, soaked in water for 30 minutes
For the Garlic Parmesan Magic:
- 4 tbsp butter, melted
- 4 cloves garlic, minced (yes, more garlic)
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp red pepper flakes (optional but recommended)
- Extra lemon juice for finishing
Optional But Awesome:
- Ranch or garlic aioli for dipping
- Extra parmesan for serving
- Lemon wedges
- Fresh herbs for garnish
Instructions
Step 1: Marinade Game Strong In a large bowl, whisk together olive oil, minced garlic, lemon juice, oregano, basil, garlic powder, salt, and pepper. Add chicken chunks and toss until every piece is coated in that flavor goodness. Cover and marinate for at least 30 minutes, but ideally 2-4 hours. Overnight is even better if you’re planning ahead.
Step 2: Skewer Situation Thread the marinated chicken onto your soaked skewers, leaving small spaces between pieces so they cook evenly. Don’t pack them too tight — we want every surface to get that beautiful char.
Step 3: Grill Master Mode Preheat your grill to medium-high heat. Clean and oil those grates because nobody wants chicken stuck to the grill. Cook skewers for 12-15 minutes, turning every 3-4 minutes to get even browning on all sides. The internal temp should hit 165°F, but honestly, if the juices run clear and it looks gorgeous, you’re golden.
Step 4: The Garlic Parmesan Finish While chicken is still hot off the grill, brush with melted butter mixed with minced garlic. Then roll each skewer in the parmesan cheese, making sure it sticks to that buttery goodness. Sprinkle with fresh parsley and red pepper flakes.
Step 5: The Final Touch Hit everything with a squeeze of fresh lemon juice and maybe a little extra parmesan because we’re not here to play games. Serve immediately while the cheese is still melty and perfect.
Notes
These are incredible with grilled vegetables, a fresh Caesar salad, or some garlic bread to soak up any extra butter. For a complete meal, serve over rice pilaf or with roasted potatoes. They’re also perfect for parties — just set them out with some dipping sauces and watch them disappear.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~380 kcal per serving