Garlic Parmesan Grilled Chicken Skewers
These garlic parmesan grilled chicken skewers were inspired by one of my favorite wings. I wanted to take that same garlicky, cheesy flavor and turn it into something easy to make for dinner — and this version on skewers works perfectly.
The chicken gets marinated in garlic, olive oil, and a little lemon juice, then grilled and tossed with grated parmesan and fresh herbs. If you don’t have skewers, you can just grill the chicken pieces as they are — it still turns out great.
You can make these on an outdoor grill or indoors on a grill pan. Either way, they’re quick to cook and so good hot off the grill.
Why I Love This Recipe
- It’s inspired by garlic parmesan wings, but works as a full dinner.
- The marinade is simple and you don’t need much prep.
- You can grill them with or without skewers, whatever’s easier.
Let's Prep First
- Cut the chicken into 1½-inch chunks.
- Soak wooden skewers in water if using.
- Mince the garlic.
- Grate the parmesan.
- Stir the olive oil, garlic, parmesan, salt, and pepper together in a bowl.
- Preheat the grill or broiler.
- Set out lemon wedges or herbs if using.
The Ingredients You’ll Need (With Substitutions)
- Boneless, skinless chicken thighs — or use chicken breasts
- Fresh garlic — not pre-minced, fresh garlic is so much better!
- Parmesan cheese — grated from a block
- Olive oil — avocado oil works too
- Salt
- Black pepper
- Optional: fresh parsley or basil
- Optional: lemon wedges for serving
- Wooden or metal skewers
How to Make It
Once the chicken is cut and skewered, I mix together olive oil, grated parmesan, garlic, salt, and pepper in a bowl. This is what gives the skewers their golden crust. I brush that all over the chicken — get it into the edges and coat it well.
I throw them on a hot grill or under the broiler and let the first side cook until it starts to brown. Then I flip them, brush again, and do it one more time right before they finish cooking. You want to baste at least twice — it helps the parmesan stick and melt into the garlic oil.
Important Note
Don’t save any of the garlic-parmesan oil you used for brushing raw chicken — toss it once you’re done basting. If you want extra to finish the skewers, make a fresh batch.
Once they’re done, I take them off the heat, sprinkle a little more parmesan on top while they’re hot, and add chopped parsley. A squeeze of lime at the end makes it even better.
Helpful Tips
Baste the skewers at least twice during cooking to build flavor and help the cheese stick.
Set aside some of the parmesan to finish the skewers right before serving.
Don’t cook over high heat — medium keeps the garlic and cheese from burning.
Serve right away with lime and parsley while everything’s hot and crispy.
What to Serve With This
Here’s what I like to serve with these garlic parmesan grilled chicken skewers:
- Strawberry spring salad with feta, blueberries, and balsamic drizzle, for a fresh and slightly sweet side that balances the savory skewers.
- Creamy dill pickle pasta salad, if you're craving something tangy and creamy to go alongside.
- Easy pickle pico de gallo pasta salad, which adds a zesty kick and crunch to the meal.
If You Like This Then You’ll Love
- Bang bang chicken skewers, for something creamy and spicy.
- Grilled chicken and cilantro-lime rice bowl, for an easy weeknight dinner.
- Street corn chicken rice bowl, for more grilled chicken with a bold, fresh flavor.
Let me know if you made these garlic parmesan grilled chicken skewers — or if you skipped the skewers and went freestyle. I’d love to hear how you made it work.
Garlic Parmesan Grilled Chicken Skewers
Ingredients
Equipment
Method
- Prep: Soak wooden skewers in water for 20–30 minutes, cut the chicken into chunks, and grate the parmesan.
- Thread the chicken onto skewers, leaving space between each piece.
- In a bowl, mix olive oil, minced garlic, parmesan, salt, and black pepper.
- Brush the mixture all over the skewered chicken.
- Grill or broil the chicken for 8–10 minutes on the first side.
- Flip and cook another 8–10 minutes, until the chicken is fully cooked and golden around the edges.
- Remove from heat and sprinkle with extra parmesan and chopped parsley if using.
- Serve hot with lemon wedges on the side.
Notes
Recipe Tips
- Baste the skewers at least twice during cooking to build flavor and help the cheese stick.
- Set aside some of the parmesan to finish the skewers right before serving.
- Don’t cook over high heat — medium keeps the garlic and cheese from burning.
- Serve right away with lime and parsley while everything’s hot and crispy.
