If you’re looking for a crowd-pleasing dish that’s big on flavor and easy to serve, Garlic Parmesan Chicken Skewers are a must-try. Juicy, marinated chicken is grilled to golden perfection, then basted with a savory garlic-parmesan butter that takes every bite over the top. These are perfect for backyard cookouts, weeknight dinners, or game day spreads. The best part? No forks required—just grab, bite, and enjoy. If you don’t have a gas grill or BBQ, I’ve also included instructions for cooking them in the oven or air fryer.
Why You Will Love These Garlic Parmesan Chicken Skewers
- Big flavor, simple ingredients – A bold garlic-parmesan combo made with pantry staples.
- Perfectly juicy – This chicken stays tender and flavorful.
- Crowd-pleaser – Great for parties, BBQs, or family dinners.
- No utensils needed – Fun, mess-free eating straight off the skewer if you want.
- Versatile – Pairs well with salads, dips, or tossed into wraps.
- Meal prep friendly – Marinate ahead and grill when ready.
Equipment Needed
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- Bamboo or metal skewers for grilling. But if you don’t have any skewers, you can cut the chicken into long strips about 1/2″ to 3/4″ thick and lay them perpendicular to the grates and cook them that way.
- Large mixing bowl for mixing the chicken together with the spices
- Small Saucepan for melting the butter with the garlic.
- Silicone Baster Brush for basting the garlic parmesan butter onto the skewers during grilling.
- Citrus Juicer – for juicing fresh lemons
- Instant read thermometer – it helps you determine when the chicken is done cooking.
Ingredients Needed for Garlic Parmesan Chicken Skewers
- Chicken Breast or Thigh – if using breasts, cut into 1″ cubes. If using thighs cut into 3/4″ to1″ thick strips (see Notes)
- Olive Oil – locks in moisture and promotes browning during grilling, also helps distribute the flavors in the marinade.
- Garlic Powder, Onion Powder, Paprika, Salt, Cracked Black Pepper – for seasoning the chicken with great flavor
- Freshly Squeezed Lemon Juice – adds brightness to the dish.
- Salted Butter – for the butter sauce.
- Fresh Garlic – a strong flavor for basting on to the chicken skewers.
- Parmesan – brings a rich, salty depth that balances the sharp bite of garlic and enhances the overall flavor of the chicken.
How To Make Garlic Parmesan Chicken Skewers
Making Garlic Parmesan Chicken Skewers on the Grill
If using wooden skewers, place the skewers in a tall glass of water to hydrate for 20-30 minutes – see notes.
Into a large mixing bowl add in the cubed chicken meat (or chicken strips if using thighs or no skewers).
Into the mixing bowl add in the olive oil, garlic powder, onion powder, paprika, salt, and cracked black pepper. Mix all the seasonings with the chicken until completely covered. Set aside to marinate for at least 30 minutes or up to overnight. If marinating for more than 30 minutes, marinate in the fridge.
While the chicken is marinating in the seasonings, make the garlic parmesan butter sauce. In a small saucepan melt about 1 tablespoon of the butter and add in the 4 finely minced garlic cloves. Cook the garlic with stirring over medium/low heat for about 2 minutes. You want to heat the garlic up to become fragrant, but you don’t want it to burn. Turn the heat off and let the pan cool for a couple of minutes. Then add the rest of the butter allowing it to melt from the residual heat – see notes. If the pan is too cool to melt the butter you can add a little gentle heat to it. Once all the butter is melted, stir in the parmesan cheese and lemon juice, set aside.
Preheat grill to medium/high heat.
Skewer the chicken chunks onto the skewers (see notes).
Place the skewers onto clean grates and cook for about 5 minutes or when grill marks appear. Flip the skewers over and with a basting brush gently baste the cooked side of the skewers with the warm garlic parmesan butter sauce (you can gently heat the butter-sauce up in the microwave if it needs melting). Let cook for about 3 minutes and flip and baste. Continue cooking for a couple of minutes then flipping and basting until the chicken is done (internal temperature reads 165F)
Take the chicken skewers off the grill and place on a serving plate, garnish with chopped parsley and lemon wedges/slices.
Making Garlic Parmesan Chicken Skewers in the Air Fryer
If using bamboo skewers you may need to trim them down to fit inside your air fryer.
Follow the same directions as above except lay the skewers down in a preheated air fryer in one layer leaving sufficient space between skewers to allow for airflow. Cook garlic parmesan chicken skewers at 385F for 6 minutes, and then flip and baste with the garlic parmesan melted butter. Continue to cook for another 6 minutes, flip and baste. Cook for 2 more minutes and then baste again and check for doneness.
Making Garlic Parmesan Chicken Skewers in the Oven
Follow the same initial instructions above except preheat oven to 425F and place parchment paper onto a sturdy baking sheet. If you have a cooling rack that can go in the oven that would be great to put on the baking sheet to provide more air flow around the skewers as they cook.
Place the garlic parmesan chicken skewers on the parchment paper (or rack if using) and place on the middle rack of the oven.
Bake in the oven for 7 minutes and then flip the skewer and baste with the garlic parmesan butter. Bake for another 7 minutes then flip and baste and check for doneness. Once it is about 160F place the baking sheet under the broiler and broil for a few minutes to try to achieve some charring on the edges. This time under the broiler will bring the final temperature up to 165F. Watch carefully as food under the broiler can burn quickly, and parchment paper can catch fire 🔥if left under there too long. Also, the broiler may be too hot for your cooling rack, in which case remove the rack before putting under the broiler.
Notes
- Hydrating wooden skewers helps to prevent the bamboo from catching fire during grilling. If you forget, it’s not the end of the world, but be sure to keep an eye on them while they are grilling.
- If you don’t have skewers you can cut the chicken breast into 1/2″-3/4″ thick strips and lay them across the grill so they don’t fall through the grates.
- When making the garlic parmesan butter sauce, you don’t want to heat the butter up too high or the fat and milk solids will separate. You can still use it if it separates, but it is nicer to keep it cooler and emulsified which also keeps the sauce homogenous.
- If using chicken breasts, the meat can be cut into approximately 1″ cubes. If using thighs, it is easier to cut into strips and when skewering thread the strip onto the skewer in a ribbon-like fashion, weaving it back and forth in an S-shape. This method holds the meat securely on the skewer and provides good surface area for cooking. Either which way you skewer, don’t squish the meat on too tightly as it can make it harder to cook the chicken thoroughly.
- If you are serving as appetizers you may want to buy smaller skewers or trim them down, or just leave long handles for picking up. If serving them as a meal, a longer skewer is better.
- The best parmesan to use is parmesan that has been finely grated, the finer the better.
- Although you can cook these skewers in the oven or air fryer, I find they taste best off the grill where they get that flame-kissed flavor and charred bits.
FAQs
- What should I serve with Garlic Parmesan Chicken Skewers? If serving as an appetizer, you can serve more melted garlic parmesan butter for dipping, or another dipping sauce like my creamy ranch dressing. You could serve these in a wrap like my Chicken Wrap or as a main with a salad like Peach Burrata Salad, or Quinoa Arugula Salad.
- Can I use meats other than chicken? Yes, this recipe would also be great with pork or beef. You may need to adjust the cooking times, but using an instant read thermometer will help you figure out when it is done. Beef can be cooked to 145F for medium rare if you prefer.
- How should I store leftovers? Leftovers can be stored in an airtight container in the fridge for about 3 days. You can reheat on the grill for a few minutes, or the oven for about 5 minutes at 375F, or the air fryer for about 3 minutes at 380F. In a pinch the microwave will also do the trick, give it about a 1 minute burst. Leftovers can also be frozen in a zipper top bag or airtight container for up to 3 months. Allow them to thaw in the fridge over night and then reheat as above.
Garlic Parmesan Chicken Skewers
Ingredients
- 1 ½ – 2 lbs Chicken Breast (1" cubes)
- 2 tablespoons Olive Oil
- 1 ½ teaspoons Garlic Powder
- 1 ½ teaspoons Onion Powder
- 1 ½ teaspoons Paprika
- 1 teaspoon Salt
- 1 teaspoon Cracked Black Pepper
- 3 tablespoons Lemon Juice (freshly squeezed)
Garlic Parmesan Butter
- 6 tablespoons Butter (85g)
- 4 medium Garlic Cloves (finely minced)
- ¼ cup Parmesan (finely grated)
- 1 tablespoon Lemon Juice (freshly squeezed)
Instructions
- If using wooden skewers, place the skewers in a tall glass of water to hydrate for 20-30 minutes – see notes.
- Into a large mixing bowl add in the cubed chicken meat (or ½" thick strips of chicken if using thighs or no skewers – see notes).Into the mixing bowl add in the olive oil, garlic powder, onion powder, paprika, salt, and cracked black pepper. Using clean hands mix all the seasonings with the chicken until all the chicken is completely covered in seasonings. Set aside.
- While the chicken is marinating in the seasonings, make the garlic parmesan butter sauce. In a small saucepan melt about 1 tablespoon of the butter and add in the 4 finely minced garlic cloves. Cook the garlic with stirring over medium/low heat for about 2 minutes. You want to heat the garlic up to become fragrant, but you don't want it to burn.
- Turn the heat off and let the pan cool for a couple of minutes. Then add the rest of the butter allowing it to melt from the residual heat – see notes. If the pan is too cool to melt the butter you can add a little gentle heat to it. Once all the butter is melted, stir in the parmesan cheese and lemon juice, set aside.
- Preheat grill to medium-high heat.
- Skewer the chicken chunks onto the skewers (see notes).
- Place the skewers onto clean grates and cook for 5 minutes. Flip the skewers and with a basting brush gently baste the skewers with the warm garlic parmesan butter sauce. Let cook for about 3 minutes and flip and baste. Continue cooking for a couple of minutes then flipping and basting until the chicken is done (internal temperature reads 165F)Take the chicken skewers off the grill and place on a serving plate, garnish with freshly chopped parsley and lemon wedges if desired.
Making Garlic Parmesan Chicken Skewers in the Air Fryer
- If using bamboo skewers you may need to trim them down to fit inside your air fryer.
- Follow the same directions as above except lay the skewers down in a preheated air fryer in one layer leaving sufficient space between skewers to allow for airflow. Cook garlic parmesan chicken skewers at 385F for 6 minutes, and then flip and baste with the garlic parmesan melted butter. Continue to cook for another 6 minutes, flip and baste. Cook for 2 more minutes and then baste again and check for doneness.
Making Garlic Parmesan Chicken Skewers in the Oven
- Follow the same initial instructions above except preheat oven to 425F and place parchment paper onto a sturdy baking sheet.Place the garlic parmesan chicken skewers on the parchment paper and place on the middle rack.
- Bake in the oven for 7 minutes and then flip the skewer and baste with the garlic parmesan butter. Bake for another 7 minutes then flip and baste and check for doneness. Once it is about 160F place the baking sheet under the broiler and broil for a few minutes to try to achieve some charring on the edges. This time under the broiler will bring the final temperature up to 165F. Watch carefully as food under the broiler can burn quickly, and parchment paper can catch fire if left under there too long.
Notes
- Hydrating wooden skewers helps to prevent the bamboo from catching fire during grilling. If you forget, it’s not the end of the world, but be sure to keep an eye on them while they are grilling.
- If you don’t have skewers you can cut the chicken into 1/2″-3/4″ strips and lay them across the grill so they don’t fall through the grates.
- When making the garlic parmesan butter sauce, you don’t want to heat the butter up too high or the fat and milk solids will separate. You can still use it if it separates, but it is nicer to keep it cooler and emulsified which also keeps the sauce homogenous.
- If using chicken breasts, the meat can be cut into approximately 1″ cubes. If using thighs, it is easier to cut into strips and when skewering thread the strip onto the skewer in a ribbon-like fashion, weaving it back and forth in an S-shape. This method holds the meat securely on the skewer and provides good surface area for cooking. Either which way you skewer, don’t squish the meat on too tightly as it can make it harder to cook the chicken thoroughly.
- If you are serving as appetizers you may want to buy smaller skewers or trim them down, or just leave long handles for picking up. If serving them as a meal, a longer skewer is better.
- The best parmesan to use is parmesan that has been finely grated, the finer the better.
- Although you can cook these skewers in the oven or air fryer, I find they taste best off the grill where they get that flame-kissed flavor.
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