Let dinner stress melt away with these juicy and flavorful grilled garlic Parmesan chicken skewers. They’re so easy to make, and the whole family loves them!
It’s no secret that I love grilling in the summertime, and these garlic Parmesan chicken skewers are the newest hit. They make dinner feel simple and rewarding, and all the mess is kept outside. Chicken is on our menu almost every week because it’s one of the most budget-friendly proteins, but I always like to “fancy” it up with interesting flavors. We eat tons of protein and veggies, and these skewers fit perfectly into our routine without ever feeling boring!
Garlic Parmesan Chicken Skewers Video
How To Make Garlic Parmesan Chicken Skewers
These grilled chicken kabobs take only 15 minutes of prep and a quick marinade, then the grill does the rest of the magic. Nobody wants to be standing in a hot kitchen for hours!
- Mix together the marinade: Whisk together the olive oil, garlic, Parmesan, lemon juice, Italian herbs, and salt in a large bowl.
- Marinate the chicken: Add the chicken pieces and toss to coat, then cover and marinate them for at least 30 minutes in the fridge.
- Skewer and grill the chicken: Thread the chicken pieces onto the skewers. Preheat the grill (I LOVE this one) to medium and grease the grates, then grill the skewers for 15-20 minutes, turning occasionally.
Hot tip: If you’re using wooden skewers, make sure to soak them in cold water for at least 30 minutes so they don’t burn on the grill.
Tips From the Kitchen
I know chicken recipes like the back of my hand, and these garlic Parm chicken skewers are no exception. Here’s how to make the juiciest, most tender, mouthwatering kabobs ever:
- Choose between chicken breasts or thighs. I typically use chicken breasts in this recipe because they’re leaner and higher in protein, but boneless skinless chicken thighs are delicious too — and wonderfully forgiving.
- Cut the chicken evenly. Aim for similar-sized chunks to ensure the chicken cooks uniformly.
- Avoid overmarinating. To prevent the chicken from turning out mushy or rubbery, keep the marinating time to four hours max. Any longer, and the acid in the marinade will break down the meat fibers.
- Add veggies (optional). Thread sliced zucchini, mushrooms, and/or sliced red onion onto the skewers for a more colorful and abundant platter.
- Garnish with fresh herbs. I love sprinkling fresh parsley on top of the grilled skewers for a pop of freshness.
- Make a garlic butter dipping sauce (optional). If the marinade leaves you craving more rich garlic flavor, melt together butter, minced garlic, Parmesan, and herbs to dip the chicken into.
Storage & Reheating
Nothing beats chicken skewers fresh and hot off the grill, but I love saving leftovers for an easy weeknight dinner or healthy meal prep to satisfy my protein-hunting boys.
- Storage: Store any leftover chicken for up to three days in an airtight container in the fridge.
- Reheating: Reheat the chicken in an oiled skillet, or under high broil in the oven for a few minutes until warmed through.
Hot tip: Enjoy the skewers for lunch or dinner with a Caesar salad, rice, or mashed potatoes.
More Skewer Recipes
- Pork Kabobs — Aka “shashlik”- a Slavic classic
- Beef Shish Kabobs — Teriyaki-and-wine marinated beef chunks with veggies
- Grilled Lamb Kabobs — These have been in my family for over two decades… for good reason!
- Grilled Salmon Kabobs — So juicy, flaky, and bursting with lemon and thyme flavor
Recipe
Ingredients
Instructions
- In a large bowl, whisk together the olive oil, garlic, Parmesan, lemon juice, Italian herbs, and salt.
- Add the chicken pieces and toss until they are fully coated. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Thread the chicken onto skewers.
- Preheat the grill to medium heat. Grill the skewers for 15–20 minutes, turning occasionally, until the chicken is golden and cooked through (the internal temperature should reach 165°F).
- Remove the skewers from the grill and sprinkle extra Parmesan and fresh herbs on top while they are warm. Enjoy!
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