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Garlic Parmesan Chicken Skewers

Garlic parmesan chicken skewers with charred, juicy 1.5-inch chicken cubes and a glossy garlic-parmesan butter finish. Grilled for 5–6 minutes per side until cooked through, then brushed with a parmesan shavings–topped sauce for maximum flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
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 and black pepper
  • 0.25 Salt and black pepper to taste Use to taste for the marinade.
butter
  • 4 tbsp butter, melted
parmesan cheese
  • 0.5 cup parmesan cheese, freshly grated
fresh parsley
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet
  • 1 grill pan

Method
 

Marinate the chicken
  1. Combine olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper in a bowl until evenly mixed. Add chicken cubes and toss to coat, then let marinate for at least 30 minutes, covered.
Grill the skewers
  1. Thread the marinated chicken onto skewers, leaving a small gap between each piece. Preheat the grill or grill pan to medium-high heat and cook skewers for 5–6 minutes per side until cooked through and charred, flipping once when the first side is visibly browned.
Finish with garlic parmesan butter
  1. Mix melted butter with minced garlic, parmesan cheese, and chopped parsley to make the finishing sauce. Brush the warm skewers generously with garlic parmesan butter immediately after removing from the grill so it glistens and clings, then serve with extra parmesan and fresh parsley on top.

Notes

Pro tip: marinate the chicken longer than 30 minutes for deeper garlic-parmesan flavor, but don’t skip the tossing step so every cube is coated. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid drying. Freezing is not recommended because the parmesan-butter finish can turn grainy. For a lower-fat option, use reduced-fat parmesan and use 2 tbsp butter for the finishing sauce.