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Garlic Parmesan Chicken Skewers
Sofia

Garlic Parmesan Chicken Skewers

Juicy, tender chicken pieces marinated in a flavorful garlic and parmesan blend, then grilled or baked to golden perfection on skewers. Perfect for cookouts, parties, or a simple weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts or thighs, cut into 1½-inch cubes
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 3 garlic cloves minced
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes optional
  • ½ cup grated parmesan cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley for garnish
  • Wooden or metal skewers soaked in water if wooden

Method
 

  1. Marinate the Chicken:
  2. In a large bowl, combine olive oil, garlic, Italian seasoning, red pepper flakes, parmesan, and lemon juice. Add chicken pieces, season with salt and pepper, and toss to coat. Let marinate for at least 15 minutes (or up to 2 hours in the fridge).
  3. Assemble Skewers:
  4. Thread marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
  5. Cook the Skewers:
  6. Grill Method: Preheat grill to medium-high heat. Grill skewers 5–7 minutes per side, or until nicely charred and cooked through.
  7. Oven Method: Preheat oven to 425°F (220°C). Place skewers on a baking sheet lined with foil or parchment. Bake for 15–18 minutes, flipping once halfway through, until golden and cooked through.
  8. Garnish and Serve:
  9. Sprinkle with extra parmesan and chopped parsley before serving. Serve hot with dipping sauce, rice, salad, or flatbread.

Notes

  • Great with ranch, garlic aioli, or marinara for dipping.
  • You can also cook these in an air fryer at 400°F for about 12–14 minutes.
  • Try adding zucchini or bell pepper pieces between chicken chunks for a veggie boost.
  • Leftovers keep well for 3–4 days and are great in wraps or salads.