These Lemon Garlic Parmesan Chicken Skewers are everything you want in a summer dinner. Bright, savory, and bursting with flavor, they’re marinated in a tangy, lemony blend, grilled to juicy perfection, and finished with a rich garlic herb butter that takes them completely over the top in terms of flavor.
With a quick prep time and a cook time of just ten minutes, these gluten-free skewers are a great high-quality protein source for busy weeknights and meal prep!
Grilled Garlic Parmesan Chicken Skewers with Garlic Herb Butter
In the summer, I’m rarely in the kitchen, preferring to cook on the grill with recipes like my chili garlic chicken satay skewers, grilled pork chopsand grilled steak salad. Lately, my family has been requesting these garlic Parmesan skewers nearly every week.
I can’t blame them, either! With their bright, savory flavor and juicy, tender chicken pieces, they’re pretty hard to resist. The secret to the incredible taste and texture is all in my simple marinade. It adds tons of flavor and ensures the chicken never turns out dry. Whether you’re planning a backyard cookout or just want something fun for a weeknight, this recipe is easy, impressive, and seriously delicious.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
Chicken Skewers
- Chicken: I prefer to use boneless, skinless chicken thighs, finding they stay juicier than other cuts. However, you can use boneless, skinless chicken breasts if preferred.
- Olive Oil: I don’t recommend substituting any other oil for the marinade. Make sure to choose a high-quality olive oil with a peppery taste.
- Greek Yogurt: This helps tenderize the chicken and adds a delicious, tangy taste. I use full-fat Greek yogurt for a richer flavor, but any percentage will work.
- Spices: Paprika, garlic powder, salt, and pepper add a savory taste with just a hint of heat.
Garlic Herb Butter
- Butter: I recommend using unsalted butter so that you have better control over the flavor of the butter.
- Garlic: Use fresh garlic cloves, and mince them yourself, not pre-minced varieties. I use 12 whole cloves for a bold, garlicky taste.
- Parmesan Cheese: I highly recommend buying a block of Parmesan cheese and grating it yourself. I promise you’ll notice a difference in the flavor!
- Fresh Parsley: This adds a bright, peppery taste that balances some of the heaviness of the fats.
- Lemon Juice: Similarly to the parsley, this adds brightness to the butter. I recommend using freshly squeezed lemon juice, if possible. However, bottled varieties are totally fine if that’s what you have on hand.
Where I Buy My Meat
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Garlic Parmesan Chicken Skewers
No Grill? No Problem!
Marinate the chicken as usual. Then, arrange it in a single layer on an aluminum foil-lined baking sheet. Bake at 425ºF for about 20-25 minutes or until cooked through, flipping halfway through. Or, cook the skewers over medium heat in a large skillet on the stove.
Ways to Serve
There’s not much that these garlic Parmesan chicken skewers don’t pair well with! I like to serve them with a veggie and a carb for a well-rounded meal, and often add tzatziki sauce for dipping.
Some of my favorite sides include:
How to Store and Reheat
- Refrigerator: Transfer leftover chicken to an airtight container, and store them in the fridge for up to 4 days.
- Freezer: Remove the chicken pieces from the skewers, transfer them to a freezer-safe container, and freeze for up to 2 months.
- Serve: Thaw frozen chicken in the fridge overnight. Then, serve cold. Or, warm leftovers in the microwave or in a skillet over medium heat.
More Grilled Chicken Recipes
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For the Chicken Skewers:
- 3 lbs boneless skinless chicken thighs, cut into 2-inch pieces
- ¼ cup olive oil
- Juice of ½ lemon
- 3 tablespoons Greek yogurt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
For the Garlic Herb Butter:
- 1 stick ½ cup unsalted butter (you can halve if preferred)
- 12 cloves garlic finely minced
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley finely chopped
- Juice of ½ lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
Marinate the Chicken:
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In a large bowl, combine chicken thighs with olive oil, lemon juice, Greek yogurt, paprika, garlic powder, salt, and pepper. Toss until evenly coated. Cover and marinate in the fridge for at least 30 minutes, or up to overnight.
3 lbs boneless, ¼ cup olive oil, Juice of ½ lemon, 3 tablespoons Greek yogurt, 2 teaspoons paprika, 1 teaspoon garlic powder, 2 teaspoons salt, 1 teaspoon black pepper
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Short on time? A quick 10-minute marinate at room temp will still add flavor.
Make the Garlic Herb Butter:
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While the chicken marinates, melt the butter in a small saucepan over medium heat. Add garlic and cook for about 2 minutes until fragrant. Stir in Parmesan until melted, then add parsley, lemon juice, salt, and pepper. Remove from heat and set aside.
1 stick, 12 cloves garlic, ½ cup grated Parmesan cheese, ¼ cup fresh parsley, Juice of ½ lemon, 2 teaspoons salt, 1 teaspoon black pepper
Cook the Skewers:
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Grill, bake, or sear the skewers until the chicken is cooked through and slightly charred in spots, about 4–5 minutes per side on the grill. (If baking, try 425ºF for about 20–25 minutes, flipping halfway through.)
Storage: Transfer leftover chicken to an airtight container, and store them in the fridge for up to 4 days, or freeze for up to 2 months.
Serving: 1servingCalories: 530kcalCarbohydrates: 5gProtein: 52gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 193mgSodium: 2087mgPotassium: 943mgFiber: 1gSugar: 1gVitamin A: 1157IUVitamin C: 10mgCalcium: 118mgIron: 1mg