These garlic parmesan chicken skewers are juicy bites of marinated chicken, grilled until golden and brushed with a rich garlic butter and Parmesan sauce. A pinch of red pepper flakes and a spoonful of hot sauce give the sauce a gentle kick.
They are easy to make for a crowd, ideal for a summer cookout, and just as good cooked on a skillet or grill pan indoors. Two pounds of chicken make six generous servings.
Table of Contents
Why This Garlic Parmesan Chicken Skewers Recipe Works
A quick marinade of olive oil and spices seasons the chicken and keeps it from drying out on the grill.
The butter sauce has ten cloves of garlic at most, so the flavor is bold and sticks to the chicken instead of sliding off.
Cutting the chicken into bite sized pieces means fast cooking, plenty of browned edges, and easy eating straight off the skewer.
Ingredients for Garlic Parmesan Chicken Skewers
- 2 pounds chicken tenders, thighs, or breast, cut into bite sized pieces
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder and 1 teaspoon onion powder
- 1/2 teaspoon salt and 1/2 teaspoon pepper
- 1 stick butter (8 tablespoons), melted
- 8 to 10 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon hot sauce, plus more if you like
- 2 teaspoons red pepper flakes
- 1/3 cup minced fresh parsley
Chicken: Thighs stay the most tender, breasts are leaner, and tenders save you cutting time. Keep the pieces about the same size so they cook evenly.
Paprika: It gives the marinade a rosy color and mild smoky flavor without adding heat.
Butter: A full stick makes a generous sauce. Set half aside for serving so you are never reusing sauce that touched raw chicken.
Parmesan: Use finely grated Parmesan so it melts into the butter instead of clumping.
Hot sauce and red pepper flakes: Adjust both to taste. The sauce is mild with the lower amounts and spicy with more.
How to Make Garlic Parmesan Chicken Skewers
1. Season the chicken. Mix the olive oil, paprika, garlic powder, onion powder, salt, and pepper in a bowl, then toss the chicken pieces in it.
2. Marinate. Let the chicken sit for at least 30 minutes in the fridge so the spices soak in.
3. Thread the skewers. Slide the marinated chicken onto skewers, leaving a little space between pieces for even cooking.
4. Make the garlic butter sauce. Melt the butter in a pan over medium heat, add the garlic, and cook until it smells fragrant. Stir in the Parmesan, hot sauce, red pepper flakes, and parsley until bubbly.
5. Split the sauce. Pour half of the sauce into a clean bowl for serving. Keep the rest for brushing the skewers.
6. Grill. Heat the grill or a skillet, then cook the skewers about 5 to 6 minutes per side, until the chicken is cooked through and lightly charred.
7. Brush and serve. Brush the skewers with the sauce while they cook, and finish with the sauce from the clean bowl at the table.
How to Serve Garlic Parmesan Chicken Skewers
Serve garlic parmesan chicken skewers hot with rice, a green salad, or grilled vegetables. For a warm side, pair them with creamy garlic parmesan orzo or garlic butter lemon orzo. A pile of air fryer broccoli with parmesan adds a crisp green side, and lemon orzo with peas makes a lighter plate that goes well with the garlic and cheese.
How to Store and Reheat Garlic Parmesan Chicken Skewers
Cool the skewers within 2 hours and refrigerate them in an airtight container for 3 to 4 days. Reheat in a skillet or in a 350 degree oven until hot, and check that the chicken reaches 165 degrees F again. Warm the extra sauce gently and brush it on after reheating.
Tips and Variations for Garlic Parmesan Chicken Skewers
Soak wooden skewers. Soaking them in water for at least 30 minutes keeps them from burning on the grill.
Keep the pieces even. Even bites cook at the same pace, so none of them dry out.
Reserve half the sauce. The sauce that touches raw chicken cannot be served, so a clean batch keeps everything safe.
Do not skip the marinating time. Thirty minutes lets the salt and spices reach the center of each bite.
Add the garlic at medium heat. High heat burns garlic quickly and makes the sauce bitter.
Check for doneness. Chicken is cooked through at 165 degrees F, and a thermometer takes the guesswork out of it.
Try a variation. Thread cherry tomatoes, bell peppers, or zucchini between the chicken pieces, and increase the hot sauce for more heat.
For tips on keeping raw meat and cooked food separate, see the Texas A&M AgriLife Extension Fight BAC brochure.
Frequently Asked Questions About Garlic Parmesan Chicken Skewers
Can I cook garlic parmesan chicken skewers in the oven?
Yes. Place the skewers on a lined baking sheet and bake at a high temperature, flipping once, until the chicken reaches 165 degrees F.
Can I use chicken breasts for garlic parmesan chicken skewers?
Yes. Cut them into even pieces and watch the time closely, because breast meat dries out faster than thighs.
How do I keep the chicken from sticking to the grill?
Oil the grates well and let the chicken sear until it releases easily before you turn it.
Can I make the marinade ahead of time?
Yes. Coat the chicken and keep it in the fridge until you are ready to thread and grill.
How spicy are these garlic parmesan chicken skewers?
Mild to medium with 1 tablespoon of hot sauce and 2 teaspoons of red pepper flakes. Add more of either for extra heat.
Garlic Parmesan Chicken Skewers
Equipment
- Skewers
- Grill
- Skillet
- Mixing bowl
Ingredients
Main Ingredients
- 2 lb chicken tenders, thighs, or breast cut into bite sized pieces
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 8 tbsp butter 1 stick, melted
- 8 to 10 cloves garlic minced
- ½ cup grated Parmesan cheese
- 1 tbsp hot sauce more if you like
- 2 tsp red pepper flakes
- ⅓ cup fresh parsley minced
Instructions
Cooking
- Season. Toss the chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Marinate. Chill at least 30 minutes.
- Skewer. Thread the chicken onto skewers.
- Make the sauce. Melt the butter, cook the garlic until fragrant, and stir in the Parmesan, hot sauce, pepper flakes, and parsley.
- Split. Set half of the sauce aside in a clean bowl for serving.
- Grill. Cook the skewers 5 to 6 minutes per side until cooked through.
- Brush. Brush with the remaining sauce while cooking and serve with the clean sauce.
