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Grilled Garlic Parmesan Chicken Skewers with Lemon Marinade

Close-up of three grilled garlic parmesan chicken skewers on a white plate, showing char marks and herbs.
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Make tender, juicy chicken skewers coated in a rich garlic Parmesan crust using a simple lemon-herb marinade. This recipe works well on the grill or in the oven.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese (finely grated works best)
  • 2 tablespoons fresh parsley, chopped
  • Wooden or metal skewers (if using wood, soak for 30 minutes)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Add the cubed chicken to the marinade. Toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to keep the chicken tender.
  3. If using wooden skewers, remove them from the water bath. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
  4. Preheat your grill to medium heat (about 375°F). If baking, preheat your oven to 400°F and line a baking sheet with foil.
  5. Prepare the Parmesan topping: In a small bowl, mix the grated Parmesan cheese and chopped parsley.
  6. Cook the skewers: Place the skewers on the preheated grill grates. Grill for 5 to 7 minutes per side, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F). If baking, place skewers on the prepared baking sheet and bake for 15 to 20 minutes, flipping halfway.
  7. For the final two minutes of cooking (on the grill or in the oven), sprinkle the Parmesan-parsley mixture evenly over the tops of the skewers. Cook just until the cheese melts and lightly browns. Watch closely to prevent burning.
  8. Remove the skewers from the heat. Let them rest for 5 minutes before serving.

Notes

  • To keep the chicken juicy, do not over-marinate past 4 hours, as the lemon juice can start to toughen the meat.
  • For an oven-baked version that mimics grilling, place the baking sheet on the top rack and use the broiler for the last minute after adding the cheese, watching constantly.
  • If you want a thicker cheese crust that resists falling off, mix the Parmesan with 1 teaspoon of melted butter before sprinkling it on during the last few minutes of cooking.
  • Serve these easy chicken skewer dinner ideas with a side of roasted asparagus or a simple rice pilaf.

Nutrition

Find it online: https://daisyrecipe.com/garlic-parmesan-chicken-skewers-recipe/