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