Why I Love This Recipe

These Grilled Parmesan Chicken Skewers are one of those dinners that feel like summer on a plate. The chicken thighs stay incredibly juicy thanks to a simple lemon, garlic, and olive oil marinade, and grilling them gives every bite that smoky, lightly charred flavor. My favorite part is brushing the hot skewers with garlic parmesan butter right off the grill so it melts into every nook and cranny. Served alongside a crisp Caesar salad, it’s an easy meal that feels fresh, flavorful, and satisfying without requiring a lot of effort.

Enjoying The Leftovers

Leftover chicken is just as delicious the next day. Slice it over a Caesar salad, tuck it into wraps or sandwiches, serve it with roasted vegetables, or add it to a grain bowl for an easy lunch.

Storing

Store the grilled chicken in an airtight container in the refrigerator for up to 4 days. Keep any extra garlic parmesan butter in a separate container and gently reheat before serving.

Reheating

Serve the skewers hot with a crisp Caesar salad, grilled vegetables, roasted potatoes, or rice. Finish with an extra spoonful of garlic parmesan butter, freshly grated parmesan, and a squeeze of lemon for the best flavor.

Chicken skewers cooking on top of an oven grill.
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Garlic Parmesan Chicken Skewers

These Grilled Parmesan Chicken Skewers are marinated with lemon and garlic, grilled until perfectly charred, and brushed with a rich garlic parmesan butter for an easy, flavor-packed dinner. Serve them with a Caesar salad or your favorite summer sides for a simple meal that's perfect for weeknights or backyard cookouts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

For the chicken skewers
  • 1.5 lbs chicken thighs, cubed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • Juice of 1/2 a lemon
For the garlic parmesan butter
  • 3 tbsp butter
  • 3 cloves of garlic, finely minced
  • 3 tbsp parmesan, freshly shredded
  • 1 tbsp fresh parsley, finely chopped
  • Pinch of red pepper flakes
For the salad
  • 1 head of romaine, finely chopped
  • Croutons of choice
  • Caesar dressing of choice
  • Parmesan cheese, freshly grated
  • Pickled red onion or regular
US – M

Instructions

  • Add cubed chicken to a large bowl with olive oil, lemon juice, garlic powder, salt, and pepper. Toss to coat evenly, then thread the chicken onto skewers.
  • Grill over medium-high heat for 10–12 minutes, flipping halfway through, until browned and cooked through. Let rest for a couple of minutes once off the grill. ( I used my cast iron indoor grill for this!)
  • While the chicken cooks, melt butter in a small saucepan on low heat. Add garlic and sauté for 30 seconds, just until fragrant. Turn off the heat and stir in parmesan, herbs, and red pepper flakes.
  • Brush or drizzle the garlic parmesan butter over the hot chicken skewers. Sprinkle with extra parmesan and herbs before serving.
  • Toss romaine with croutons, Caesar dressing, pickled red onions, and grated parmesan. Serve alongside the skewers. Enjoy!

Equipment

saute pan
cutting board

Nutrition Per Serving

Calories: 500kcal | Carbohydrates: 2g | Protein: 29g | Fat: 41g | Fiber: 0.2g