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Garlic Parmesan Chicken Skewers

Garlic parmesan chicken skewers with juicy grilled chicken cubes, charred edges, and a glistening garlic parmesan butter finish. Marinated for 30 minutes, then grilled to cooked-through perfection and topped with fresh parsley.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, cut into 1.5-inch cubes
olive oil
  • 3 tbsp olive oil
garlic cloves
  • 4 garlic cloves, minced
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 1 tsp smoked paprika
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
butter
  • 4 tbsp butter, melted for garlic parmesan butter
parmesan cheese
  • 0.5 cup parmesan cheese, freshly grated
fresh parsley
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, combine olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Add the chicken cubes and toss until fully coated.
  2. Cover and marinate the chicken for at least 30 minutes in the refrigerator. The chicken should look glossy and seasoned as it rests.
Grill the skewers
  1. Thread the marinated chicken onto skewers, leaving a small gap between each piece. Arrange the skewers so the cubes sit with spacing for even charring.
  2. Preheat a grill or grill pan to medium-high. Cook the skewers for 5–6 minutes per side until cooked through and charred, with golden grill marks and browned edges.
Make the garlic parmesan butter & finish
  1. Mix melted butter with minced garlic, parmesan cheese, and chopped parsley to make the finishing sauce. Stir until the cheese is evenly distributed.
  2. Brush warm skewers generously with garlic parmesan butter immediately after removing from the grill. Let the butter glisten and settle so a parmesan sheen forms across the top.
  3. Serve the skewers with extra parmesan and fresh parsley on top. The charred edges should contrast with the glossy parmesan-butter coating.

Notes

Pro tip: For the best browning, let the skewers come to a slightly cooler room temp before grilling, then avoid over-moving them once they hit the grates. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the parmesan butter doesn’t burn. Freezing is not recommended for the grilled texture. For a dietary swap, use dairy-free butter and a parmesan-style vegetarian substitute if you need a non-dairy option.