Savory Garlic Parmesan Chicken Skewers (Printable Version)
Garlic-Parmesan marinated chicken skewers, grilled golden and finished with lemon and parsley.
# 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:
01 - In a large mixing bowl, whisk together the olive oil, minced garlic, grated Parmesan cheese, fresh lemon juice, dried Italian herbs, salt, black pepper, and crushed red pepper flakes until well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to ensure even coating. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning during grilling.
04 - Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to allow for even and thorough cooking.
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 and lightly charred on the edges.
06 - Remove the skewers from the grill and transfer to a serving platter. Sprinkle with chopped fresh parsley and additional grated Parmesan cheese. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The Parmesan in the marinade creates this incredible golden crust that makes people think you spent all day cooking.
- Everything comes together in about half an hour of active time, which means more time with your guests and less time hovering over a hot grill.
02 -
- Cut all your chicken pieces roughly the same size so everything finishes cooking at the same time and you are not stuck cutting open pieces to check doneness.
- The Parmesan can burn if your grill is too hot, so medium high is better than scorching, and keep an eye on the first batch to dial in your timing.
03 -
- Let the skewers rest off the heat for two to three minutes before serving, because the carryover cooking finishes the job and the juices settle where they belong instead of spilling out at first bite.
- If your Parmesan is on the salty side, dial back the added salt in the marinade to half a teaspoon and adjust after tasting, since you can always add more but you cannot take it away.