Savory Garlic Parmesan Chicken Skewers (Printable)
Skewered chicken marinated with garlic, Parmesan, lemon and herbs, grilled until juicy and lightly charred.
# What You'll Need:
→ Chicken
01 - 1.5 lbs 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 (or a mix of oregano, basil, thyme)
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 the olive oil, minced garlic, grated Parmesan, lemon juice, Italian herbs, salt, black pepper, and red pepper flakes until well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to coat every piece evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning during cooking.
04 - Thread the marinated chicken pieces onto skewers, leaving a small gap between each cube to ensure even, consistent cooking on all sides.
05 - Place the skewers on the preheated grill and cook for 5 to 7 minutes per side, turning once, until the chicken is cooked through and lightly charred on the edges.
06 - Transfer the skewers to a serving platter. Sprinkle generously with chopped fresh parsley and additional grated Parmesan cheese. Serve hot with lemon wedges alongside.
# Expert Tips:
01 -
- The Parmesan in the marinade creates this almost crispy, golden crust that people genuinely cannot stop talking about.
- Thirty minutes of marinating is all you need, which means you can pull this together on a weeknight without thinking ahead.
02 -
- Do not skip soaking wooden skewers because I once had three catch fire simultaneously and dinner was delayed by the garden hose.
- Grating the Parmesan finely rather than coarsely helps it melt into the marinade and form a better crust on the grill.
03 -
- Pat the chicken dry with paper towels before adding it to the marinade so the Parmesan clings properly instead of sliding off wet surfaces.
- Let the skewers rest for two minutes off the grill before serving so the juices redistribute and every bite stays moist.