Garlic Parmesan Chicken Skewers (Print Version)
Juicy chicken marinated in garlic Parmesan, skewered and grilled for summer entertaining.
# 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 - ½ cup freshly grated Parmesan cheese
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon dried Italian herbs (oregano, basil, and thyme blend)
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon crushed red pepper flakes (optional)
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese, for serving
12 - Lemon wedges
# Steps:
01 - In a large mixing bowl, whisk together the olive oil, minced garlic, grated Parmesan cheese, lemon juice, dried Italian herbs, salt, black pepper, and crushed red pepper flakes until well combined.
02 - Add the cubed chicken to the marinade and toss thoroughly to ensure every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, approximately 375°F to 400°F. If using wooden skewers, submerge them in water for at least 20 minutes prior to grilling to prevent scorching.
04 - Remove the chicken from the marinade and thread the pieces onto skewers, leaving a small gap between each cube to promote even cooking and proper char development.
05 - Place the skewers on the preheated grill and cook for 5 to 7 minutes per side, turning once, until the chicken is cooked through to an internal temperature of 165°F and exhibits a light golden char.
06 - Transfer the skewers to a serving platter and allow them to rest briefly. Finish with a generous sprinkle of chopped fresh parsley and additional grated Parmesan cheese.
07 - Serve immediately while hot, accompanied by lemon wedges on the side for squeezing over the skewers.
# Expert Tips:
01 -
- The Parmesan in the marinade creates a crust that tastes like the best part of garlic bread stuck to perfectly juicy chicken.
- Thirty minutes of marinating is all you need, which means this recipe fits into those chaotic weeknight dinners as easily as a lazy weekend cookout.
02 -
- Do not skip soaking wooden skewers because they will catch fire on the grill and that memory of flaming sticks will haunt your cookout forever.
- Letting the chicken rest for two minutes after grilling keeps the juices inside where they belong instead of running all over your cutting board.
03 -
- Cutting all chicken cubes the same size is the single most important thing you can do because uneven pieces mean some will dry out while others are still pink inside.
- A light coating of oil on your grill grates before cooking prevents the Parmesan crust from sticking and tearing off when you flip the skewers.