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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a Parmesan herb crust and caramelized garlic bits—grilled until deeply golden with visible char. Marinate for 30 minutes, then grill chicken kabobs to juicy, tender 165°F perfection and finish with herb butter pooling at the base.
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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: 640
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 clove garlic minced
parmesan cheese
  • 0.25 cup Parmesan cheese, freshly grated divided
lemon juice
  • 2 tbsp fresh lemon juice
dried Italian seasoning
  • 1 tsp dried Italian seasoning
dried basil
  • 1 tsp dried basil
butter
  • 2 tbsp butter melted
fresh parsley
  • 0.5 fresh parsley for garnish
lemon wedges for serving
  • 1 lemon wedges for serving
salt and cracked black pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp cracked black pepper to taste

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and cracked black pepper until evenly combined. Add the chicken and toss to coat thoroughly in the marinade, then marinate 30 minutes.
Prep the skewers
  1. Soak wooden skewers in water for 30 minutes so they don’t scorch on the grill. Thread the marinated chicken cubes onto the skewers, leaving a little space between pieces.
Grill and finish
  1. Preheat the grill to medium-high heat, then oil the grates to prevent sticking. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and the internal temperature reaches 165°F.
  2. Remove the skewers from the grill and immediately drizzle with the melted butter so it melts and coats the hot meat. Scatter the remaining Parmesan over the hot skewers to form a lightly toasted, crusty finish.
  3. Garnish with fresh parsley and serve with lemon wedges so the flavor pops at the table. Let any pooled herb butter settle around the skewer base before serving.

Notes

Pro tip: keep the grill at medium-high and avoid moving the skewers too early—this helps the Parmesan herb crust char at the edges without sticking. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet or on a grill pan. Freezing is not recommended for best texture. For a gluten-free option, the recipe already is—just ensure any seasonings used are gluten-free; for dairy-light, use a reduced-fat Parmesan blend and expect a slightly softer crust.