Garlic Parmesan Chicken Skewers
These Garlic Parmesan Chicken Skewers are an incredibly flavorful dish to serve as an appetizer, snack or main course. Bursting with flavor and easy to prepare, these delicious skewers cannot be missed!
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Servings: 4
Calories: 696kcal
Equipment
- 8 Wooden Skewers soaked in water overnight so they do not burn in the oven
Ingredients
Chicken Ingredients
- 2 lbs Boneless Skinless Chicken breast, cut into 1” cubes
- 2 tbsp Olive oil
- 1 Lemon, juiced
- 1 Tbsp Italian Seasoning
- 1 Tbsp Garlic Powder
- ½ Tbsp Onion Powder
- 1 ½ tsp Paprika
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ cup Grated Parmesan Cheese
- ¼ cup Mayonnaise
Garlic Butter Ingredients
- 8 Tbsp Salted Butter, I recommend Kerrygold brand for the yummiest results
- 2-3 large Garlic Cloves, minced
- 2 tbsp chopped Parsley
- ½ tsp Salt
- 1 tsp Red Pepper Flakes
- 1 tbsp Honey
- 2 tbsp Grated Parmesan Cheese
Instructions
- Place the chicken in a medium mixing bowl, then add the olive oil and the lemon juice. Mix to coat the chicken.
- In a small bowl, add the italian seasoning, garlic powder, onion powder, paprika, salt and black pepper. Mix to combine.
- Pour the seasoning blend and the grated parmesan cheese over the chicken pieces and stir to fully coat the chicken in the spices. Add the mayonnaise and stir one more time to evenly coat.
- Cover the bowl and place in the fridge. Allow the chicken to marinate for at least an hour but ideally 3-4 hours.
- Once the chicken is done marinating, preheat the oven to 425 degrees Fahrenheit.
- Skewer the chicken cubes onto the soaked wooden skewers. Mine took about 8 pieces per skewer, but based on the size of your chicken, this could be more or less. Place all of the chicken skewers on a baking sheet.
- Place the baking sheet in the oven and bake at 425 degrees Fahrenheit for 12 minutes. Then flip and bake the chicken for another 4-5 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- While the chicken is cooking, make the garlic butter. To do so, melt the butter in a small pot over low heat.
- Once melted, add the garlic cloves into the butter and allow to cook for 1-2 minutes until the garlic becomes fragrant. Watch carefully to make sure that the garlic does not crisp up.
- Next add the parsley, salt, red pepper flakes, and honey. Stir to combine.
- Remove the butter from the heat. Add the grated parmesan cheese and stir.
- When the chicken is done cooking, turn the oven to a boil and broil for 1-2 minutes until the tops are crispy. Watch carefully to make sure that neither the chicken or the skewers burn.
- Remove the chicken from the oven, brush it evenly with the garlic butter sauce and serve. Enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Boneless Skinless Chicken Breast: You will cut the chicken into small pieces for these chicken kebabs. You could also use boneless skinless chicken thighs if you prefer dark meat. Boneless skinless chicken breasts are a slightly healthier option and in my opinion it’s easier to cut into uniform pieces.
- Lemon Juice: I recommend fresh squeezed lemon juice if you can get a real lemon! If this is a last-minute I’m-using-what-I-have-on-hand kind of dinner, pre bottled lemon juice will work as well.
- Seasonings: Italian Seasoning, Garlic Powder, Onion Powder, Paprika, Salt. Black Pepper
- Grated Parmesan Cheese: You can hand grate your parmesan cheese or buy it already grated! If you are buying it already grated, make sure to buy a high quality brand for delicious flavor!
- Salted Butter: I highly recommend a high quality butter for best results. Kerrygold is by far my favorite option!
- Garlic Cloves: Don’t skimp on this, fresh garlic makes all the difference! Mince up a few cloves for that delicious garlicky flavor
- If you are using wooden skewers, it is very important to soak your skewers for at least 30 minutes or, even better, overnight before using them. If skewers are not soaked they may burn or catch fire, and they could make your chicken taste burnt as well.
- Leave a little room on each of your skewers to make it easier to pick them up
- The flavor of the marinade deepens the longer it sits, so marinating overnight is highly recommended. This is a great recipe to get started the night before and cook up on a busy weeknight or when you have guests over and don’t want to spend a long time cooking!
- Try to cut all your chicken pieces into even bite-sized pieces to ensure even cooking of each bite.
- Chicken is done when the internal temperature reaches 165 degrees.
Nutrition
Serving: 1serving | Calories: 696kcal | Carbohydrates: 12g | Protein: 52g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 1861mg | Potassium: 997mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1566IU | Vitamin C: 20mg | Calcium: 138mg | Iron: 2mg
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