Garlic Parmesan Chicken Skewers
Juicy grilled chicken skewers coated in a savory garlic parmesan marinade. Ready in 30 minutes and perfect for a quick, satisfying dinner.
Equipment
- Grill or grill pan
- Skewers (metal or wooden)
- Mixing Bowl
- Meat thermometer
Ingredients
- 700 g boneless skinless chicken breasts or thighs, cut into 1.5-inch cubes thighs preferred for juiciness
- 4 cloves garlic, minced
- 60 g parmesan cheese, freshly grated
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried Italian seasoning
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- fresh parsley, chopped for serving
Instructions
- Soak wooden skewers in water for 30 minutes if using. Skip this step for metal skewers.
- Mix garlic, parmesan, olive oil, lemon juice, Italian seasoning, smoked paprika, salt, and pepper in a large bowl.
- Add chicken cubes and toss to coat fully. Marinate for at least 20 minutes, up to 4 hours in the fridge.
- Thread chicken onto skewers with small gaps between each piece.
- Preheat grill or grill pan to medium-high. Lightly oil the surface.
- Grill skewers for 5 to 6 minutes per side, turning once, until internal temperature reaches 74°C (165°F).
- Rest for 3 minutes off heat. Garnish with fresh parsley and extra parmesan before serving.
Notes
- Use chicken thighs for a juicier result.
- Do not skip the resting time - it keeps the juices inside.
- For oven method, bake at 220°C (425°F) for 20-22 minutes, broil for 2 minutes at the end.
- Marinated raw chicken can be frozen for up to 2 months.