Savory Garlic Parmesan Chicken Skewers (Print View)
Skewered chicken marinated with garlic, Parmesan, lemon and herbs, grilled until juicy and lightly charred.
# What You 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 - 1/2 cup freshly grated Parmesan cheese
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese, for serving
12 - Lemon wedges
# How-To 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 all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 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, soak them in water for at least 20 minutes beforehand to prevent burning during grilling.
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 charring on all sides.
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 has developed a light char on the exterior.
06 - Transfer the grilled skewers to a serving platter and allow them to rest for 2 to 3 minutes. Sprinkle generously with chopped fresh parsley and additional grated Parmesan cheese.
07 - Serve the skewers hot alongside fresh lemon wedges for squeezing over the chicken. Pairs well with a light summer salad or grilled vegetables.
# Expert Hints:
01 -
- The Parmesan actually caramelizes on the grill and creates this salty golden crust that people genuinely lose their minds over.
- Thirty minutes of marinating is all you need, which means you can decide to make this at five oclock and be eating by six.
02 -
- The Parmesan will stick to your grill grates if you do not oil them well, so brush the grates with oil before heating.
- Overcooking by even two minutes turns the chicken from juicy to chalky, so pull the skewers the moment they hit 165 degrees inside.
03 -
- Pat the chicken dry before adding it to the marinade because excess moisture prevents the Parmesan crust from forming properly.
- Use chicken thighs if you want forgiving results since they stay juicy even if you accidentally overcook them by a minute or two.