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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 and charred at the edges. Marinated chicken stays juicy, then gets drizzled with melted herb butter that pools around the skewer 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: 540
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts, cut into 1.5-inch cubes
olive oil mixture
  • 4 tbsp olive oil
garlic
  • 6 garlic, minced
parmesan cheese
  • 0.25 cup Parmesan cheese, freshly grated, divided
lemon juice
  • 2 tbsp fresh lemon juice
Italian seasoning
  • 1 tsp dried Italian seasoning
dried basil
  • 1 tsp dried basil
salt and cracked black pepper
  • 1 salt and cracked black pepper to taste
melted butter
  • 2 tbsp butter, melted
fresh parsley
  • 1 fresh parsley for garnish
lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and pepper until evenly combined, with a uniform fragrant coating visible.
  2. Add chicken cubes and toss to coat thoroughly, so every piece looks slicked with the garlic-Parmesan mixture.
  3. Cover and marinate for 30 minutes, then refrigerate until ready to skewer.
Soak skewers and skewer
  1. Soak wooden skewers in water for 30 minutes, keeping them submerged to prevent scorching.
  2. Thread marinated chicken onto the skewers in an even pattern, leaving small gaps so char marks can form.
Grill
  1. Preheat the grill to medium-high heat and oil the grates, so the surface shimmers slightly when ready.
  2. Grill skewers for 4-6 minutes per side until deeply golden with visible char marks and the thickest piece reaches 165°F, turning once for even browning.
Finish and serve
  1. Remove skewers from the grill and drizzle with melted butter while hot, letting a glossy herb-butter pool form around the base.
  2. Scatter remaining Parmesan over the hot skewers so it melts into a lightly crusted layer.
  3. Garnish with fresh parsley and serve with lemon wedges alongside for bright, fresh squeeze-over flavor.

Notes

For best grilling results, pat the chicken lightly after marinating only if it looks overly wet, so the Parmesan coating browns instead of steaming. Refrigerate leftovers in a covered container up to 3 days; reheat gently until warmed through. Freezing is not recommended because the Parmesan-char texture softens. For a dairy-reduced option, use a lactose-free Parmesan-style hard cheese so the coating still chars at the edges.