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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemon-herb marinade and grilled Parmesan herb crust. The skewers turn deeply golden with visible char marks, then get drizzled with herb butter that pools around 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
Olive oil marinade base
  • 4 tbsp olive oil
Garlic
  • 6 cloves garlic minced
Parmesan cheese
  • 0.5 cup Parmesan cheese freshly grated, divided
Lemon juice
  • 2 tbsp lemon juice
Italian seasoning
  • 1 tsp dried Italian seasoning
Dried basil
  • 1 tsp dried basil
Salt and cracked black pepper
  • 0.1 salt and cracked black pepper to taste
Butter for finishing
  • 2 tbsp butter melted
Fresh parsley garnish
  • 0.25 cup fresh parsley for garnish
Lemon wedges
  • 4 lemon wedges for serving

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk olive oil, minced garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, dried basil, salt, and cracked black pepper until combined. Add chicken cubes and toss to coat evenly.
  2. Cover and marinate for 30 minutes so the chicken absorbs the garlic-Parmesan flavor.
Prep skewers and grill
  1. Soak wooden skewers in water for 30 minutes to help prevent burning.
  2. Thread the marinated chicken onto the skewers, leaving small gaps for even grilling.
  3. Preheat the grill to medium-high heat and lightly oil the grates.
  4. Grill the skewers for 4-6 minutes per side, until deeply golden with visible char marks and the internal temperature reaches 165°F.
Finish and serve
  1. Remove the skewers from the grill and drizzle with melted butter while hot.
  2. Scatter the remaining Parmesan over the hot skewers so it melts into a crust-like layer.
  3. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: Keep the grill at medium-high and avoid moving the skewers too early—letting them sit for 1-2 minutes helps build those caramelized garlic bits and charred edges. Refrigerate leftovers in a covered container for up to 3 days. Freezing is not recommended due to texture changes after grilling. For a lighter option, use reduced-fat Parmesan and olive oil spray instead of extra oil on the grates.