Savory Garlic Parmesan Chicken Skewers (Printable Version)

Garlic-Parmesan marinated chicken grilled on skewers, brightened with lemon and parsley for summer gatherings.

# 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

# Directions:

01 - In a large mixing bowl, whisk together the olive oil, minced garlic, grated Parmesan cheese, lemon juice, Italian herbs, salt, black pepper, and crushed red pepper flakes until well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to coat all pieces 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 prior to grilling to prevent burning.
04 - Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking on all sides.
05 - Place the skewers on the preheated grill and cook for 5 to 7 minutes per side, until the chicken is fully cooked through and develops a light char on the edges.
06 - Remove the skewers from the grill and transfer to a serving platter. Sprinkle generously with chopped fresh parsley and additional grated Parmesan cheese.
07 - Serve hot alongside lemon wedges for squeezing over the chicken.

# Expert Hints:

01 -
  • The Parmesan in the marinade creates a golden crust that regular grilled chicken can only dream of achieving.
  • Thirty minutes of marinating does all the heavy lifting while you set the table and pour drinks.
  • Cleanup is remarkably painless since everything cooks on skewers over open flame.
02 -
  • If you marinate longer than two hours the lemon juice will start breaking down the chicken texture and you will end up with mushy meat instead of tender pieces.
  • Cutting the chicken into uniform one inch cubes is the single most important step for even cooking because mixed sizes mean some pieces dry out while others are still raw inside.
03 -
  • Pat the chicken pieces dry with paper towels before adding them to the marinade because excess moisture prevents the Parmesan from adhering properly and you lose that golden crust.
  • Let the skewers rest for two minutes off the grill before serving so the juices redistribute through the meat instead of running out onto the platter.

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