These garlic parmesan chicken skewers have been my family’s go-to summer grilling recipe ever since I discovered the secret to keeping chicken breast tender and flavorful on the grill. I used to struggle with dry, overcooked chicken that tasted bland no matter how much seasoning I added. Everything changed when I started marinating the chicken in a garlic-parmesan mixture and threading it on skewers for even cooking.
Last weekend when we hosted my husband’s work colleagues for a barbecue, these garlic parmesan chicken skewers completely stole the show. Even Sarah, who usually avoids chicken because she says it’s always dry, went back for thirds. Now whenever we’re planning a cookout, everyone specifically asks if I’m making “those amazing garlic skewers.”
What You’ll Need
- Boneless, skinless chicken breasts – Choose similar thickness so they cook evenly. Pound to even thickness if needed.
- Fresh garlic – Don’t use pre-minced from a jar. Fresh garlic makes all the difference in flavor intensity.
- Real Parmesan cheese – Freshly grated Parmigiano-Reggiano melts better and has that nutty, sharp flavor.
- Good olive oil – Helps the marinade penetrate and creates beautiful caramelization on the grill.
- Fresh herbs – Italian parsley or fresh basil add bright, fresh flavor that makes these restaurant-quality.
- Quality wooden skewers – Soak in water for at least 30 minutes so they don’t burn.
How to Make Them
Getting the Chicken Ready
Cut chicken breasts into uniform 1-inch cubes, making sure they’re all the same size for even cooking. Pat each piece dry with paper towels – this helps the marinade stick better and ensures good browning.
Creating the Marinade
Combine minced garlic, grated Parmesan, olive oil, salt, pepper, and herbs in a large bowl. You want enough oil to coat every piece of chicken, but not so much that it causes flare-ups on the grill.
The Marinating Process
Add chicken cubes to marinade and toss until completely coated. Refrigerate for 2-4 hours for best flavor penetration. Don’t marinate longer than 8 hours or the texture becomes mushy.
Threading and Grilling
Thread onto soaked skewers, leaving small gaps between pieces. Grill on medium-high heat for 8-10 minutes total, turning every 2-3 minutes until chicken reaches 165°F internal temperature.
GARLIC PARMESAN CHICKEN SKEWERS
Cuisine: Italian-American
Category: Main Dish/Appetizer
Prep Time: 20 minutes
Marinate Time: 2-4 hours
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Serves: 4-6 people
INGREDIENTS
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 6 cloves fresh garlic, minced
- ¾ cup freshly grated Parmesan cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh Italian parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 12-15 wooden skewers, soaked in water for 30 minutes
PREPARATION
- Prepare chicken by cutting chicken breasts into uniform 1-inch cubes and patting completely dry with paper towels.
- Make marinade by combining minced garlic, grated Parmesan, olive oil, parsley, salt, pepper, oregano, and red pepper flakes in a large bowl.
- Marinate chicken by adding chicken cubes to marinade, tossing to coat completely, then covering and refrigerating for 2-4 hours.
- Prepare grill by heating to medium-high heat and oiling grates to prevent sticking.
- Thread skewers by removing chicken from marinade and threading onto soaked wooden skewers, leaving small gaps between pieces.
- Grill skewers for 8-10 minutes total, turning every 2-3 minutes until chicken reaches 165°F internal temperature and has golden-brown caramelization.
- Rest and serve by letting garlic parmesan chicken skewers rest for 2-3 minutes before serving with extra Parmesan and fresh herbs.
NUTRITION INFORMATION
- 285 calories per serving
- 35g protein per serving
- 3g carbs per serving
- 14g fat per serving
- 1g fiber per serving
I learned the marinating lesson the hard way after years of bland chicken skewers. Once I started proper marinating with garlic and Parmesan, the chicken stays incredibly juicy and the flavors actually penetrate instead of just sitting on the surface.
Getting That Perfect Char
The secret to restaurant-quality garlic parmesan chicken skewers is heat control and timing. Medium-high heat gives you beautiful caramelization without burning the outside before the inside cooks through. The Parmesan creates amazing crispy spots when it hits the hot grill grates.
Key Tips for Success
Chicken breasts are ideal for skewers because they cook quickly and stay tender. Pick similar sizes and pound to even thickness if needed. Soak wooden skewers for at least 30 minutes to prevent burning.
Most chicken skewers need 8-10 minutes total on medium-high heat, but use an instant-read thermometer and pull them at exactly 165°F. Let them rest for a few minutes after grilling so juices redistribute.
You can marinate up to 8 hours ahead for maximum flavor and thread skewers earlier in the day. These also cook beautifully indoors in a hot cast-iron skillet or under the broiler.
These garlic parmesan chicken skewers have become our definition of perfect grilling because they hit every craving – savory, cheesy, garlicky, and satisfying. The technique might seem simple, but getting that perfect balance of juicy interior and caramelized exterior takes a little know-how. Every time I make them, I’m reminded that sometimes the best dishes are the ones that take something basic and execute it really, really well.
FREQUENTLY ASKED QUESTIONS
How do I know when the garlic parmesan chicken skewers are done?
The garlic parmesan chicken skewers should reach an internal temperature of 165°F when tested with an instant-read thermometer. They’ll also have golden-brown caramelization on all sides and feel firm to the touch. If they’re browning too quickly but haven’t reached temperature, move them to a cooler part of the grill.
Can I use chicken thighs instead of breasts?
While chicken breasts work best for garlic parmesan chicken skewers, you can use boneless thighs if you prefer. Just increase cooking time by 2-3 minutes and watch for flare-ups from the extra fat. Thighs are more forgiving if slightly overcooked.
What if I don’t have a grill?
You can make delicious garlic parmesan chicken skewers in your oven under the broiler or in a hot cast-iron skillet on the stovetop. Just make sure to turn them frequently for even browning and watch them carefully to prevent burning.
How long can I marinate the chicken?
For best results, marinate your garlic parmesan chicken skewers for 2-4 hours. You can go up to 8 hours maximum, but don’t exceed that or the texture will become mushy from the acids in the marinade breaking down the protein.
Can I make these ahead for a party?
Absolutely! You can marinate the chicken and thread the garlic parmesan chicken skewers up to 8 hours ahead. Keep them refrigerated and bring to room temperature for 15 minutes before grilling. This makes entertaining so much easier when you have a crowd.
These garlic parmesan chicken skewers prove that with the right technique and quality ingredients, you can create restaurant-worthy results in your own backyard. The combination of proper marinating, even cooking, and that perfect garlic-Parmesan flavor makes them irresistible every single time.
Share your grilling successes on my Facebook page – I love seeing your garlic parmesan chicken skewers results! Tag me @OlyviaBestRecipes on Pinterest when you fire up the grill!
Author: Olyvia T.
