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Garlic Parmesan Chicken Skewers

Garlic parmesan chicken skewers with grilled charred edges and a glossy butter-parmesan finish. Golden chicken cubes are marinated in garlic, Italian seasoning, and smoked paprika, then brushed right off the grill for a savory crust.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, cut into 1.5-inch cubes
olive oil
  • 3 tbsp olive oil
garlic
  • 4 cloves garlic cloves, minced
  • 3 cloves garlic cloves, minced
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 1 tsp smoked paprika
salt and black pepper
  • 1 Salt and black pepper to taste
butter
  • 4 tbsp butter, melted
parmesan cheese
  • 0.5 cup parmesan cheese, freshly grated
fresh parsley
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Combine olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper in a bowl, then add chicken cubes and toss until fully coated (visual cue: each cube looks slick and evenly speckled). Marinate for at least 30 minutes for the flavor to sink in.
Skewer and grill
  1. Thread marinated chicken onto skewers, leaving a small gap between each piece (visual cue: the cubes sit evenly spaced so they cook through at the same pace).
  2. Preheat a grill or grill pan to medium-high and cook skewers for 5–6 minutes per side until cooked through and visibly charred at the edges (visual cue: browned, blackened spots and clear juices or no pink center).
Finish with garlic parmesan butter
  1. Mix melted butter with garlic, parmesan, and parsley to make the finishing sauce (visual cue: a thick, aromatic butter-parmesan mixture with green flecks).
  2. Brush the warm skewers generously with garlic parmesan butter immediately after removing from the grill (visual cue: glistening surfaces and parmesan shavings clinging across the top).
  3. Serve with extra parmesan and fresh parsley on top (visual cue: bright green parsley scattered over the golden, charred chicken).

Notes

For best browning, grill at medium-high and avoid moving the skewers for the first 5–6 minutes per side so the char develops. Refrigerate marinated chicken in a covered container for up to 2 days; you can also cook skewers ahead and rewarm gently (do not overcook) within 2 days. Freezing is not recommended because the chicken and butter finish can lose texture. For a lighter option, use reduced-fat butter and a smaller parmesan amount to cut fat while keeping the garlic-parmesan flavor profile.