Grilled Garlic Parmesan Chicken Skewers are a delicious and quick way to cook chicken. The chicken is slathered with garlic Parmesan butter right before the chicken comes off the grill making it perfectly seasoned and so juicy!
Ready in just 25 minutes, means this is perfect for dinner any night of the week.
Garlic Parmesan chicken
Chicken is one of my favorite dishes to cook and eat. I love that the chicken can take on so many flavors, depending on how you season it. These chicken skewers get all their amazing flavor from the garlic butter that's slathered over the top.
The butter has plenty of fresh garlic, some Parmesan cheese, a squeeze of lemon and a bit of fresh parsley. You could use this butter on so many dishes including French bread, sauteed green beans or grilled shrimp.
I've got all the tips you need to make this delicious chicken perfectly every time!
Key ingredients
- Chicken - I use boneless, skinless chicken breasts cut into large chunks. Boneless, skinless chicken thighs can also be used.
- Butter - Use regular salted butter.
- Parmesan Cheese - Finely grated.
- Lemon Juice - Use freshly squeezed lemon juice.
- Garlic - Adds so much flavor to the butter sauce. Feel free to adjust the amount to your liking.
- Seasoning - Salt, pepper, paprika, garlic powder, red pepper flakes and fresh parsley.
- Olive Oil - Brushed on the chicken to help prevent it from sticking to the grill.
Making garlic parm chicken skewers
- Prepare the Chicken - Cut the chicken into large 1½-2 inch cubes. Place chicken in a bowl, drizzle with olive oil, and sprinkle with spices. Toss to coat so the spices completely coat all areas of the chicken. Skewer chicken onto metal or wooden skewers.
- Grill the Chicken - Place skewers on the preheated grill and turn heat to medium or medium-high. Cook the chicken, with the grill lid closed for 10-14 minutes, flipping once halfway through.
- Make the Butter - While the chicken is cooking, heat butter and garlic in a saucepan over low heat just until the butter has melted. Remove from heat and stir in the Parmesan, red pepper flakes and fresh parsley.
- Add the Sauce - When the chicken is nicely browned on both sides, slather the butter mixture over the top of the chicken. Rotate the chicken and add the butter to the other side. Continue cooking until the chicken is fully cooked and has reached at least 165°F.
- Serve Warm - Place skewers on a platter and tent loosely with foil for 5 minutes. Serve warm.
Recipe tips
- Make certain your grill is fully preheated before adding the chicken.
- Rub the grates with a small amount of oil to help prevent the chicken from sticking.
- When flipping the chicken, if the chicken sticks to the grill let it cook for another minute and then try flipping again. Usually, when it sticks, it means it's not ready to be flipped.
- Don't overcook the chicken. Keep a close on the chicken. You want your chicken to be fully cooked, but if it's overcooked, it will become dry and tough.
- Allow the chicken to rest after cooking. This allows the juices in the chicken to redistribute throughout the chicken which helps create juicier chicken.
Frequently asked questions
The internal temperature will be at least 165°F. The chicken will no longer be pink inside and the juices will run clear.
Remove chicken from the skewers and place in an airtight container. Refrigerate and use within 3-4 days.
Serving suggestions
These chicken skewers can be served with your favorite side dishes. Some of our favorites include:
- Green Salad: Caesar Salad or Wedge Salad
- Potato: Roasted Potatoes or Grilled Baby Potatoes
- Pasta: Deviled Egg Pasta Salad or Orzo Pasta
- Veggie: Oven Roasted Broccoli or Roasted Zucchini
- Dessert: Raspberry Shortcake or Chocolate Bundt Cake
More delicious grilled chicken recipes
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious grilling recipes!
Garlic Parmesan Chicken Skewers Recipe
Equipment
- Skewers
Ingredients
Chicken
- 3 chicken breasts (boneless, skinless, about 30 ounces)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Butter Sauce
- ⅓ cup butter (salted butter)
- 2 tablespoons garlic (minced)
- ½ lemon
- ½ cup grated Parmesan cheese (finely grated)
- 1 tablespoon fresh parsley (chopped)
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon salt
Instructions
Chicken
- Preheat the grill on high. Make certain the grates are clean.
- Cut the chicken into large 1½-2 inch cubes.3 chicken breasts
- Place chicken in a bowl and drizzle with olive oil and sprinkle with spices. Toss to coat so the spices completely coat all areas of the chicken.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon paprika
- Skewer chicken onto metal or wooden skewers.
- Place skewers on the preheated grill and turn heat to medium or medium-high.
- Cook the chicken with the grill lid closed for 10-14 minutes, flipping the chicken halfway through.
Butter Sauce
- While the chicken is cooking, heat butter and garlic in a saucepan over low heat just until the butter has melted.⅓ cup butter, 2 tablespoons garlic
- Remove from heat and squeeze in the juice from ½ of a lemon. Then stir in the Parmesan, red pepper flakes and fresh parsley.½ lemon, ½ cup grated Parmesan cheese, 1 tablespoon fresh parsley, ⅛ teaspoon salt, ⅛ teaspoon red pepper flakes
- When the chicken is nicely browned on both sides, slather the butter mixture over the top of the chicken. Rotate the chicken and add the butter to the other side. Continue cooking until the chicken is fully cooked and has reached at least 165°F.
- Place skewers on a platter and tent loosely with foil for 5 minutes. Serve warm.
Notes
- Make certain your grill is fully preheated before adding the chicken.
- Rub the grates with a small amount of oil to help prevent the chicken from sticking.
- When flipping the chicken, if the chicken sticks to the grill let it cook for another minute and then try flipping again. Usually, when it sticks, it means it's not ready to be flipped.
- Don't overcook the chicken. Keep a close on the chicken. You want your chicken to be fully cooked, but if it's overcooked, it will become dry and tough.
- Allow the chicken to rest after cooking. This allows the juices in the chicken to redistribute throughout the chicken which helps create juicier chicken.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leave a Reply