Hey there, friend. You know when a backyard crackles with laughter and someone flips chicken over coals, and that garlicky-cheesy scent wafts your way? It’s like a culinary siren song—you can’t help but follow it.
There’s a special thrill in eating food on sticks. Maybe it takes you back to childhood fairs or family picnics by the lake. But these skewers aren’t just kid-friendly nostalgia; they’re a grown-up twist on comfort food, with a buttery garlic hit and a crisp Parmesan finish that’ll have you reaching for more.
Why You’ll Love It
Think of these skewers as your new secret weapon for weeknight dinners, backyard parties or meal prep victories. The garlic-infused butter locks in juiciness while the Parmesan forms a light, nutty crust—hello, flavor synergy. You can bake them in your oven (no grill? no problem), or fire up a Weber kettle for that authentic char.
You know what’s even better? These skewers travel well. Packed for a picnic, tucked into lunchboxes, or served alongside a crisp salad, they blend ease and taste in a way that feels indulgent but never fussy. Plus, they’re forgiving: slight overcooking won’t turn them into shoelaces if you baste generously.
Timing and Servings
Plan on about 15 minutes of hands-on time—mostly cutting chicken and whisking up the buttery sauce—then 15 minutes of active cooking. Altogether, you’re looking at 30–35 minutes from fridge to feast. This batch makes 8 skewers, which easily feed 4 to 6 people (or 2 ravenous grillmasters).
Ingredients
• 2½ pounds chicken breasts, cut into 1-inch cubes
• 2½ tablespoons olive oil
• 2 teaspoons paprika
• 1½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ¾ cup unsalted butter, melted
• 7–9 garlic cloves, finely minced
• ⅔ cup grated Parmesan cheese
• 1½ teaspoons red pepper flakes (adjust if you like a kick)
• 1½ teaspoons Italian seasoning
• 8–10 wooden or metal skewers
Directions
1. Soak Wooden Skewers: Submerge in water for 20 minutes so they don’t scorch.
2. Preheat: Heat your oven to 450°F (230°C) with a foil-lined baking sheet, or fire up the grill to medium.
3. Season the Chicken: Toss cubes with olive oil, paprika, garlic powder, onion powder, salt and pepper. You want each piece gleaming.
4. Make the Garlic-Parmesan Butter: In a bowl, whisk melted butter with minced garlic, Parmesan, red pepper flakes and Italian seasoning. Save about 2 tablespoons for dipping.
5. Thread the Chicken: Slide pieces onto skewers, leaving a tiny gap between cubes for even heat circulation.
6. Cook: Brush skewers with most of the butter. In the oven, bake 13–15 minutes, turning once; if you have a broiler, blast for 1–2 minutes at the end for crisp edges. On the grill, rotate every few minutes until you see grill marks and the chicken reaches 165°F internally.
7. Finish and Serve: Give them a final brush with reserved butter, let rest 2 minutes, then dive right in—there’s no time like skewer time.
Variations
• Add Veggies: Alternate chicken with bell pepper chunks, red onion wedges or cherry tomatoes for pops of color and sweetness.
• Turn Up the Heat: Stir in extra red pepper flakes or a dash of Sriracha to the butter mix—spicy fans, rejoice.
• Swap the Protein: Shrimp cooks fast and pairs beautifully with the garlic-Parmesan combo; firm tofu is a vegan twist (just press well first).
• Herb Fresh: Skip the Italian seasoning and toss in chopped rosemary or thyme for a garden-fresh aroma.
Storage & Reheating Tips
Leftovers keep nicely in an airtight container for up to 3 days. When you’re ready to eat, lay skewers on a baking sheet, cover loosely with foil and warm at 350°F for 8–10 minutes. For that just-off-the-grill char, finish under the broiler for 1–2 minutes—watch closely so they don’t burn.
If you’re short on time, wrap a skewer in a damp paper towel and zap it in 30-second bursts in the microwave. The moisture stops the chicken from drying out.
FAQs
Q: Can I marinate the chicken ahead of time?
A: Absolutely. Toss the seasoned cubes in the fridge for up to 4 hours before skewering. It deepens the flavor without adding fuss.
Q: What if I don’t have butter?
A: Extra olive oil works, though you’ll miss that rich mouthfeel. You could stir in a splash of heavy cream to mimic some of the buttery silkiness.
Q: Are metal skewers better than wood?
A: Metal lasts forever and heats through, cooking the chicken from the inside out. Wooden ones are fine for a quick roast or grill—just remember the soak.
Q: Can I use an indoor grill pan?
A: Sure thing—just crank your vent hood or open a window. That garlic-butter combo can smoke if you’re on high heat.
Conclusion
Who would’ve thought that chicken and cheese on a stick could feel like a party on your plate? These Garlic Parmesan Chicken Skewers strike the sweet spot between comfort and flair, simplicity and showmanship. Whether it’s a lazy weeknight, a festive brunch or an impromptu backyard bash, they’ve got your back. Grab your skewers, enlist a helper or two, and get ready for a flavor-packed ride. Enjoy!
Garlic Parmesan Chicken Skewers
Ingredients
- 2 ½ lbs chicken breasts cubed
- 2 ½ tbsp olive oil
- 2 tsp paprika
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- ¾ cup butter melted
- 7-9 cloves garlic minced
- ⅔ cup Parmesan cheese grated
- 1 ½ tsp red pepper flakes optional, for heat
- 1 ½ tsp Italian seasoning
Instructions
- Prep Your Skewers: If using wooden skewers, soak them in water while preparing the chicken to prevent burning.
- Preheat the Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with foil for easy cleanup.
- Season the Chicken: In a large bowl, toss the cubed chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Make the Garlic Parmesan Butter: In a small bowl, mix melted butter, minced garlic, Parmesan cheese, red pepper flakes, and Italian seasoning. Set aside a few spoonfuls for finishing sauce.
- Assemble the Skewers: Thread the seasoned chicken cubes onto the soaked skewers, packing them tightly. Arrange the skewers on the prepared baking sheet.
- Bake and Broil: Brush the skewers generously with the garlic Parmesan butter. Bake in the preheated oven for 13-15 minutes, flipping halfway through. For extra crispiness, broil for 1-2 minutes until golden.
- Serve and Enjoy: Brush with the remaining garlic Parmesan butter for an extra burst of flavor. Serve hot with your favorite sides or dipping sauce.
