Savory Garlic Parmesan Chicken Skewers (Print version)
Juicy garlic-parmesan marinated chicken skewers grilled with herbs and lemon for easy summer dinners.
# What goes in:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 large garlic cloves, minced
04 - 1/4 cup grated parmesan cheese
05 - 1 tablespoon lemon juice
06 - 1 tablespoon fresh parsley, finely chopped, plus extra for garnish
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ To Serve
11 - Lemon wedges
12 - Extra grated parmesan
# Cooking steps:
01 - In a large bowl, whisk together olive oil, minced garlic, parmesan, lemon juice, parsley, Italian herbs, smoked paprika, salt, and pepper until well combined.
02 - Add the chicken cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
03 - Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
04 - Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece for even cooking.
05 - Grill skewers for 12–15 minutes, turning occasionally, until the chicken is cooked through and lightly charred at the edges.
06 - Transfer skewers to a platter, sprinkle with additional parmesan and parsley if desired. Serve with lemon wedges alongside.
# Tips from flavorandfeast:
01 -
- The parmesan forms a golden crust on the chicken that tastes like it took hours but barely takes thirty minutes from fridge to plate.
- Everything mixes in one bowl so cleanup is almost nonexistent which matters more than anyone admits when guests are waiting.
02 -
- Do not skip soaking wooden skewers because I once lost an entire batch to flames that could have been prevented with twenty minutes of soaking.
- Grilling on medium high rather than high gives the parmesan time to caramelize without burning before the chicken cooks through.
03 -
- Pat the chicken dry before marinating because excess moisture prevents the parmesan from forming that coveted golden crust.
- Let the skewers rest two minutes off the grill before serving so the juices redistribute and every bite stays moist.