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Garlic Parmesan Chicken Skewers

Garlic parmesan chicken skewers with tender grilled chicken cubes and charred edges, coated in garlic-parmesan butter. This grilled chicken skewer recipe is marinated, grilled until cooked through, then finished with a glossy parmesan herb sauce for a bold, savory bite.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1.5 lb chicken breast Cut into 1.5-inch cubes for even grilling.
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Garlic parmesan butter
  • 4 tbsp butter, melted
  • 3 garlic cloves, minced
  • 0.5 cup parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet
  • 1 grill

Method
 

Marinate the chicken
  1. Combine olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper in a bowl, then add chicken cubes and toss until evenly coated. Marinate for at least 30 minutes.
Skewer the chicken
  1. Thread the marinated chicken onto skewers, leaving a small gap between each piece so the heat reaches all sides. Keep skewers level and packed evenly.
Grill
  1. Preheat the grill or grill pan to medium-high, then cook the skewers for 5–6 minutes per side until cooked through and charred. Look for browned, charred edges and no pink in the center.
Finish with garlic parmesan butter
  1. Mix melted butter with minced garlic, parmesan cheese, and chopped parsley to make the finishing sauce. Stir until the garlic and herbs are evenly distributed.
Serve
  1. Brush warm skewers generously with garlic parmesan butter immediately after removing from the grill, letting it pool slightly on the chicken. Serve with extra parmesan and fresh parsley on top.

Notes

Pro tip: cut the chicken into 1.5-inch cubes for consistent doneness, and don’t over-marinate—30 minutes is enough for flavor. Refrigerate marinated (uncooked) chicken up to 1 day; cooked skewers keep 3 days in an airtight container. Freezing is not recommended for best texture. For a gluten-free swap, skip any serving sides with gluten—these skewers are naturally gluten-free as written.