Garlic Parmesan Chicken Skewers are a simple and tasty dish featuring juicy chicken pieces coated with a flavorful mix of garlic and Parmesan cheese. The outside gets a lovely golden crust while the inside stays tender and juicy, making every bite a little burst of yum.
I love making these skewers when I want something quick but special. The garlic flavor is just right—not too strong, but enough to make you notice—and that Parmesan adds a nice cheesy touch that keeps everyone coming back for more. Plus, it’s one of those recipes that’s easy to get creative with by adding fresh herbs or a squeeze of lemon on top.
Serving these skewers with a side of crisp salad or some warm bread turns them into a great weeknight dinner or a fun appetizer at a get-together. I always find that they bring people together—hands on sticks, smiles all around. If you haven’t tried them yet, I think you’ll be surprised how fast they disappear from the plate!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juicy and tender skewers. You can use chicken breasts if you prefer leaner meat, but watch the cooking time as breasts dry out faster.
Garlic: Fresh garlic gives the best punch. If you’re short on time, garlic powder works in a pinch but fresh minced garlic makes a stronger flavor.
Parmesan Cheese: Parmesan adds a crispy, cheesy crust. If you don’t have Parmesan, Asiago or Pecorino Romano are great substitutes with a similar salty, nutty taste.
Fresh Parsley: Parsley adds a fresh pop of color and flavor. If you don’t have fresh, dried parsley will still work but use less as it’s more concentrated.
Olive Oil & Lemon Juice: Olive oil helps keep the chicken moist and carries the flavors. Lemon juice is optional but adds a nice freshness that cuts through the richness.
How Do You Keep Chicken Skewers Juicy & Flavorful?
Getting tender, juicy chicken on skewers can be tricky but these tips help:
- Cut chicken into even-sized pieces so they cook evenly.
- Marinate for at least 30 minutes. This locks in moisture and infuses flavor.
- Don’t overcrowd the skewers—leave a little space between pieces for even heat.
- Grill on medium-high heat. Too hot burns the outside before inside cooks, too low dries the meat.
- Turn skewers often for a nice golden crust on all sides.
- Use a meat thermometer if unsure—chicken is safe at 165°F (74°C).
Following these simple tips, your chicken will be juicy, well-flavored, and with a crispy, cheesy outside every time.
Equipment You’ll Need
- Skewers (wooden or metal) – I prefer metal ones for easier cleaning, but soak wooden skewers in water for 30 minutes beforehand to prevent burning.
- Grill or grill pan – a good hot grill gives those beautiful grill marks and smoky flavor.
- Mixing bowl – for tossing the chicken with the marinade; choose a large one to coat everything evenly.
- Tongs or fork – to handle the skewers safely on the grill.
- Basting brush (optional) – handy if you want to brush extra marinade or oil onto the skewers while cooking.
Flavor Variations & Add-Ins
- Swap parsley for cilantro or basil for different fresh herb flavors—each adds its own bright note.
- Add a pinch of red pepper flakes or smoked paprika in the marinade for some heat or smoky depth.
- Stir in shredded mozzarella or mozzarella pearls after grilling for extra cheesy goodness.
- Serve with a squeeze of fresh lemon or lime for a tangy finish that complements the garlic and Parmesan.
Garlic Parmesan Chicken Skewers
Ingredients You’ll Need:
For The Chicken Skewers:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (optional, for brightness)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried Italian seasoning or dried oregano (optional)
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 30 minutes to 1 hour to marinate. Grilling the skewers will take about 10 to 15 minutes. Altogether, you’ll have a tasty meal ready in about an hour—great for quick and easy dinners!
Step-by-Step Instructions:
1. Make the Garlic Parmesan Marinade:
In a large mixing bowl, combine the minced garlic, grated Parmesan, chopped parsley, olive oil, lemon juice (if using), salt, pepper, and Italian seasoning. Mix everything well to create a tasty marinade.
2. Marinate the Chicken:
Add the cubed chicken pieces to the bowl and toss them in the marinade so each piece is covered nicely. Cover the bowl and put it in the fridge. Let it marinate for at least 30 minutes, or up to 1 hour for the best flavor.
3. Prepare and Cook the Skewers:
Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto the skewers, leaving just a little space between pieces so they cook evenly.
Place the skewers on the grill and cook for about 10 to 15 minutes. Turn the skewers every 3 to 4 minutes so the chicken browns evenly and gets a nice, crispy crust. Cook until the chicken is fully done (no longer pink inside).
4. Serve and Enjoy:
Remove the chicken skewers from the grill. Serve them hot with lemon wedges on the side for squeezing over the top if you like a fresh, tangy finish. Enjoy!
Can I Use Frozen Chicken for the Skewers?
Yes, but be sure to fully thaw the chicken first to ensure even cooking. Thaw in the refrigerator overnight or place the sealed chicken in cold water for quicker thawing.
How Long Should I Marinate the Chicken?
At least 30 minutes for good flavor, but up to 1 hour is ideal. Avoid marinating for too long (over 4 hours) as the garlic and lemon can start breaking down the chicken texture.
Can I Bake These Skewers Instead of Grilling?
Absolutely! Preheat your oven to 400°F (200°C) and bake the skewers on a lined baking sheet for about 15-20 minutes until cooked through, flipping halfway through for even browning.
How Do I Store Leftovers?
Place cooled leftover skewers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warm.