Garlic Parmesan Chicken Skewers
Juicy grilled chicken skewers marinated in garlic and herbs, coated with crispy parmesan. Perfect for BBQs, parties, and quick weeknight dinners.
The Secret to Perfect Chicken Skewers
The key to exceptional chicken skewers lies in the marinade and proper grilling technique. The garlic and herb marinade not only infuses flavor but also helps tenderize the meat. Don't rush this step - even 20 minutes makes a significant difference in taste and texture.
The Parmesan coating technique sets these skewers apart from ordinary grilled chicken. Adding the cheese during the final minutes of cooking allows it to melt and caramelize slightly, creating a golden crust that adds both flavor and visual appeal.
💡 Professional Tip
Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Cut chicken pieces uniformly (about 1-inch cubes) for even cooking, and don't pack them too tightly on the skewer.
Frequently Asked Questions
Absolutely! Chicken thighs are actually preferred by many as they stay more tender and juicy. They may need an extra 2-3 minutes of cooking time to reach safe internal temperature.
Don't overcook the chicken and use a meat thermometer to check for 165°F internal temperature. The marinade also helps keep the meat moist, so don't skip this step.
Yes! Bake at 425°F for 15-18 minutes, turning once halfway through. Use the broiler for the last 2-3 minutes to get the Parmesan golden and crispy.
Minimum 20 minutes for flavor, but 1-2 hours is ideal. Don't marinate longer than 24 hours as the acid can start to break down the meat texture.
Bell peppers, red onions, zucchini, and cherry tomatoes work well. Add them to separate skewers or alternate with chicken, keeping cooking times in mind.
Yes! Thread the marinated chicken onto skewers up to 4 hours ahead and refrigerate. Bring to room temperature for 15 minutes before grilling.
Remove chicken from skewers and store in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or use in salads and wraps.
Yes, marinated chicken can be frozen for up to 3 months. Thaw completely in the refrigerator before threading onto skewers and grilling.
Recipe Troubleshooting Guide
Chicken Sticking to Grill
Problem: Skewers stick to grill grates and tear when turning
Solution: Clean and oil grill grates well. Let chicken cook undisturbed for 3-4 minutes before turning, and use tongs to gently rotate.
Uneven Cooking
Problem: Some pieces are overcooked while others are underdone
Solution: Cut chicken pieces uniformly and don't pack them too tightly. Move skewers to cooler areas of grill if some pieces cook faster.
Parmesan Won't Stick
Problem: Cheese falls off instead of coating the chicken
Prevention: Brush with melted butter first, then sprinkle cheese while chicken is hot. Press gently with spatula to help adherence.
Skewers Burning
Problem: Wooden skewers catch fire on the grill
Recovery: Soak skewers longer, keep exposed ends away from direct heat, or cover ends with foil. Consider using metal skewers for frequent grilling.
Dry Chicken
Problem: Chicken turns out dry despite following recipe
Prevention: Don't overcook - use meat thermometer. Consider using thighs instead of breast, and ensure adequate marinating time.
Flavor Balance Issues
Too Sweet: Add more lemon juice or a splash of white wine vinegar to marinade
Too Salty: Balance with more olive oil and herbs, serve with fresh lemon
Bland: Increase garlic, add more herbs, or finish with garlic butter and extra Parmesan
Choosing Quality Ingredients
The quality of your chicken makes a significant difference in the final result. Look for organic or free-range chicken when possible, as it tends to have better flavor and texture. Fresh chicken breast should be firm to the touch with no off odors.
Fresh garlic and high-quality Parmesan cheese are essential for authentic flavor. Pre-minced garlic lacks the punch of fresh, and freshly grated Parmesan melts better and has superior taste compared to pre-grated varieties.
Essential Ingredient Notes
- Chicken Selection: Choose chicken pieces that are similar in thickness for even cooking. Thighs are more forgiving and stay juicier, while breasts cook faster and are leaner.
- Parmesan Quality: Use freshly grated Parmesan cheese for best melting and flavor. Parmigiano-Reggiano is the gold standard, but good quality domestic Parmesan works well too.
- Fresh Herbs: Fresh parsley adds brightness and color. If using dried herbs in the marinade, crush them between your fingers to release more oils and flavor.
Mastering the Grilling Technique
Proper grill setup is crucial for evenly cooked skewers. Create zones of different heat levels - direct medium-high heat for searing and indirect medium heat for finishing. This allows you to control the cooking process and prevent burning.
The timing of adding the Parmesan coating is critical. Too early and it burns, too late and it won't properly melt and adhere. The final 2-3 minutes of cooking is the sweet spot for achieving that perfect golden, crispy cheese crust.
Perfect Cheese Coating
Brush skewers with melted butter, then immediately sprinkle with Parmesan. The hot butter helps the cheese stick and creates the perfect melting environment for that golden crust.
Garlic Parmesan Chicken Skewers
📋 Ingredients
For the Chicken & Marinade
- 60g grated Parmesan cheeseFreshly grated preferred
- 30g butter, meltedHelps cheese adhere to chicken
- 30g fresh parsley, choppedFor fresh flavor and color
- Extra Parmesan for servingFor generous finishing touch
- Lemon wedges for garnishBrightens rich flavors
- 12-15 wooden skewers, soakedSoak 30 minutes to prevent burning
For the Parmesan Coating
- 900g boneless chicken, cut into cubesBreast or thighs work well
- 90ml olive oilBase of flavorful marinade
- 6 cloves garlic, mincedFresh garlic for best flavor
- 15ml fresh lemon juiceTenderizes and adds brightness
- 5ml dried oreganoClassic Italian herb
- 5ml dried basilComplements garlic perfectly
- 2.5ml paprikaAdds color and mild flavor
Instructions
Prepare Marinade
In a large bowl, whisk together olive oil, minced garlic, lemon juice, oregano, basil, paprika, garlic powder, salt, and pepper. Add chicken cubes and toss to coat evenly. Marinate for at least 20 minutes or up to 2 hours.
Thread Skewers
Preheat grill to medium-high heat. Remove chicken from marinade and thread onto soaked wooden skewers, leaving small gaps between pieces for even cooking.
Grill the Skewers
Grill skewers for 12-15 minutes, turning every 3-4 minutes until chicken reaches internal temperature of 165°F (74°C) and has nice grill marks on all sides.
Add Parmesan Coating
In the last 2 minutes of grilling, brush skewers with melted butter and sprinkle generously with Parmesan cheese. Allow cheese to melt and become slightly golden.
Finish and Serve
Remove from grill and immediately sprinkle with fresh parsley and additional Parmesan. Serve hot with lemon wedges and extra cheese on the side.
Recipe Notes & Tips
Make-Ahead Tips
Marinate chicken and thread onto skewers up to 4 hours ahead. Cover and refrigerate, then bring to room temperature 15 minutes before grilling for even cooking.
Serving Suggestions
Serve with grilled vegetables, rice pilaf, Caesar salad, or garlic bread. These skewers also work great over pasta with marinara sauce for a complete meal.
Variations
Try adding vegetables like bell peppers or red onions to the skewers, or experiment with different cheese blends. Asiago or Romano cheese make excellent alternatives to Parmesan.