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These Garlic Parmesan Chicken Skewers are juicy, flavorful and so easy to make! Tender chicken thighs are seasoned with warm spices and grilled or baked to perfection. They are finished off with a rich garlic Parmesan butter sauce. These are great for meal-prep, a busy weeknight or feeding a crowd.
There is something special about a recipe that is simple enough for a busy weeknight but also delicious enough to serve guests and these Garlic Parmesan Chicken Skewers check every box. They use tender chicken thighs that are cut into bite-sized pieces, seasoned with a warm blend of spices. The chicken is threaded onto skewers and either grilled, baked or air-fried and then brushed with a rich garlic Parmesan butter sauce that is the perfect finishing touch.
My kids love skewers and ask for them often. We make this Chicken Souvlaki, Mediterranean Beef Kabobs, Mediterranean Grilled Shrimp Skewers or these Lebanese Chicken Kebabs. These chicken skewers pair really nicely with my Lebanese Hummus or Baba Ghanoush.
Why You Will Love these Garlic Parmesan Chicken Skewers
These are the perfect quick weeknight meal or meal-prep idea. Here are the reasons we love these skewers:
• Big Flavor, Simple Ingredients: You get restaurant level flavor with basic pantry staples.
• Fast Prep + Quick Cooking: These can be prepped easily and cook on the grill for a quick meal for those busy nights. You can also air fryer or bake these in the oven!
•Great for Meal-Prep: Marinate ahead of time and thread the skewers so you are ready to throw them on the grill or oven. I like to make these on the weekends and have them on hand all week long. Pair them with a Mediterranean Hummus Bowl or Greek Quinoa Bowl.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- chicken thighs: for the skewers you will need boneless skinless chicken thighs, about 1 1/2 pounds cut into 2-inch pieces. Using chicken thighs helps create tender, juicy flavorful skewers. You will thread the chicken on the skewers. You also can use chicken tenderloins or chicken breasts, just make sure to cut them small enough to thread.
- spices: the spice mixture adds a lot of warmth and flavor. The mixture is smoked paprika, garlic powder and onion powder.
- garlic parmesan sauce: the butter is the best part of these skewers. It adds such a nice rich finishing sauce. It mixes butter, garlic, Parmesan cheese, parsley, lemon juice and a touch of crushed red pepper.
Recipe Variations
- Mediterranean Style: swap the smoked paprika for oregano and za’atar, add a squeeze of lemon and serve with tzatziki.
- cajun seasoning: replace the seasoning with a cajun seasoning mix, finish with hot sauce and butter.
- shawarma: add a teaspoon of shawarma seasoning to the chicken to add that earthy middle eastern flavor.
- honey: whisk 1 tablespoon into the butter mixture for a sweet and savory flavor.
- pesto: add pesto to the butter mixture or brush it on the skewers as they grill.
- veggie boost: thread veggies between the chicken, like thinly sliced zucchini, bell peppers and mushrooms.
Serve these skewers with a Tahini Garlic Sauce, Tahini Yogurt Sauce or this Creamy Dill Sauce.
Step-by-Step Instructions
Step 1: Mix Marinade: In a large bowl, mix chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Let marinate for 30 minutes in the refrigerator.
Step 2: Thread Chicken to Skewers: Thread the meat onto skewers, packing the pieces tight. You should get 6-7 well filled skewers.
Step 3: Create Butter Mixture: In a small saucepan, melt butter over low heat. Add garlic and cook for 30 seconds, until fragrant. Remove from heat. Add Parmesan, lemon juice, parsley, and red pepper flakes (if using). Stir until combined. Reserve half of the butter to use for basting the skewers during cooking. Keep the remaining half in a separate bowl for brushing on at the end to avoid cross-contamination.
Step 4: Grill Chicken Skewers: Preheat to medium-high heat and oil the grates. Grill 6-7 minutes per side, basting after flipping. Brush hot skewers with the remaining sauce. Sprinkle with more Parmesan, parsley, and lemon zest. Enjoy!
Other Cooking Options for Garlic Parmesan Chicken Kabobs
- Air Fryer: Cook at 400°F for 10-12 minutes. Open, baste, and air fry for 3-4 minutes more, until golden.
- Oven: Bake at 425°F for 15-18 minutes, flipping halfway. Broil for 1-2 minutes at the end to brown.
What to Serve with these Grilled Chicken Skewers
- Salads are a great addition. Try this Easy Lebanese Salad, Copycat La Scala Chopped Salad, Greek Cabbage Salad or Malfouf Salad (Lebanese Cabbage Salad).
- If you want to pair a vegetable side try these Mediterranean Roasted Vegetables, Za’atar Roasted Carrots, Easy Bok Choy Recipe or Lebanese Green Beans.
- Pair grains with this chicken. Add this Lemon Orzo Recipe or this Lemon Pearl Couscous Recipes.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven, a skillet or the microwave so the chicken doesn’t dry out.
- If you have any leftover butter mixture, keep it in the refrigerator for up to 2 days and reheat it gently before using. Discard any butter that has come into contact with raw chicken.
- Freeze cooked skewers (without the garlic butter) for up to 2 months. Add the garlic parmesan butter only after reheating for the best texture.
Recipe FAQs
If the garlic parmesan butter cools and thickens, reheat it gently over low heat (or in a few short microwave bursts). Overheating can cause the butter and Parmesan to separate.
If you’re using wooden skewers, soak them in water for 20-30 minutes to prevent burning. Metal skewers also work and don’t need soaking.
Make sure to use chicken thighs as that cut of chicken stays juicy the most. Cut the chicken into uniform size pieces to help it cook evenly. Marinating the chicken for at least 30 minutes will help the chicken hold the flavor. Rest the chicken for 3-5 minutes after cooking to help the juices redistribute.
More Chicken Recipes
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Garlic Parmesan Chicken Skewers
Ingredients
For the chicken:
- 1.5 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoons smoked paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 6-7 wooden skewers, soaked
For the garlic parmesan butter:
- 5 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Pinch red pepper flakes, optional
- Oil, for cooking
- Lemon zest, for serving
Instructions
- In a large bowl, mix chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Let marinate for 30 minutes in the refrigerator.
- Thread the meat onto skewers, packing the pieces tight. You should get 6-7 well filled skewers.
- In a small saucepan, melt butter over low heat. Add garlic and cook for 30 seconds, until fragrant. Remove from heat.
- Add Parmesan, lemon juice, parsley, and red pepper flakes (if using). Stir until combined. Reserve half of the butter to use for basting the skewers during cooking. Keep the remaining half in a separate bowl for brushing on at the end to avoid cross-contamination.
- Preheat to medium-high heat and oil the grates. Grill 6-7 minutes per side, basting after flipping. Brush hot skewers with the reserved clean butter mixture. Sprinkle with more Parmesan, parsley, and lemon zest. Enjoy!
Notes
- Oven: Bake at 425°F for 15-18 minutes, flipping halfway. Broil for 1-2 minutes at the end to brown.
- Air Fryer: Cook at 400°F for 10-12 minutes. Open, baste, and air fry for 3-4 minutes more, until golden.
- For all methods: Brush hot skewers with the reserved clean butter mixture. Sprinkle with more Parmesan, parsley, and lemon zest. Enjoy!
- If you’re using wooden skewers, soak them in water for 20-30 minutes to prevent burning. Metal skewers also work and don’t need soaking.
- If the garlic parmesan butter cools and thickens, reheat it gently over low heat (or in a few short microwave bursts). Overheating can cause the butter and Parmesan to separate.
- Don’t overcrowd the grill pan or air fryer basket – cook in batches if needed so the chicken can brown properly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently so the chicken doesn’t dry out.
- If you have any leftover butter mixture, keep it in the refrigerator for up to 2 days and reheat it gently before using. Discard any butter that has come into contact with raw chicken.
- Freeze cooked skewers (without the butter) for up to 2 months. Add the garlic parmesan butter only after reheating for the best texture.
These were a hit with my family.
Glad you enjoyed them!