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Garlic Parmesan Chicken Skewers
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.
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.
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