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Garlic Parmesan Chicken Skewers

Garlic Parmesan Chicken Skewers are a quick, delicious solution for busy weeknights. Easy to make, family-friendly, and full of garlic-parmesan flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1- to 1.5-inch cubes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced (or 1½ teaspoons garlic powder) If short on time, use garlic powder.
  • 0.5 cup freshly grated Parmesan cheese, plus extra for serving
  • 2 tablespoons lemon juice (about half a lemon)
  • 1 teaspoon dried oregano or Italian seasoning
  • 0.5 teaspoon smoked paprika (optional) Adds a lovely depth of flavor.
  • 1 teaspoon kosher salt Adjust to taste.
  • 0.5 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • as needed Wooden or metal skewers If using wooden skewers, soak in water for 30 minutes before using.
Optional Serving Ingredients
  • as needed Lemon wedges
  • as needed Extra grated Parmesan
  • as needed Chopped parsley
  • as needed Simple garlic-yogurt dip

Method
 

Preparation
  1. Pat the chicken pieces dry with paper towels.
  2. In a medium bowl, whisk together olive oil, minced garlic, lemon juice, grated Parmesan, oregano, smoked paprika, salt, and pepper until combined.
  3. Add the chicken cubes to the bowl, toss until every piece gets a good coating, then cover and refrigerate for at least 20 minutes, preferably 2 to 4 hours.
Cooking
  1. Skewer the chicken, leaving a small space between pieces.
  2. Grill method: Preheat grill to medium-high (about 400°F). Oil the grates and grill skewers 3–4 minutes per side until nicely charred and internal temp reaches 165°F.
  3. Oven broil: Place skewers on a foil-lined baking sheet. Broil on high for 4–6 minutes per side, watching closely.
  4. Air fryer: Arrange skewers in a single layer and cook at 380°F for 8–10 minutes, flipping halfway through.
Finishing
  1. Once cooked, transfer to a plate, sprinkle with chopped parsley and extra Parmesan, and squeeze a bit of fresh lemon over top.
  2. Serve hot with lemon wedges and your favorite side.

Notes

Use a meat thermometer to check for 165°F in the thickest piece. Chicken thighs are more forgiving and juicier than breasts.