Juicy skewers loaded with bold flavor — these garlic parmesan chicken skewers are grilled to perfection and finished with a rich garlic parmesan butter that elevates every bite.
These garlic parmesan chicken skewers are a grill-night favorite. You get tender, juicy chicken with crisped edges, mellow roasted garlic, nutty parmesan and just enough heat to make them addictive.
They’re simple to prepare and very well balanced. Serve over rice or alongside your favorite sides for an easy, satisfying meal.
What kind of chicken to use for skewers?
I prefer boneless, skinless chicken thighs for this recipe. Thighs are more forgiving on the grill and stay juicier than breasts thanks to a bit more fat and connective tissue, which also brings more flavor.
Dark meat tends to deliver better results when grilling skewers because it tolerates higher cooking temperatures without drying out.
Preparing the chicken
Trim and cut the chicken thighs into roughly 1-inch pieces and place them in a bowl. Drizzle with olive oil and season generously with your favorite BBQ seasoning or rub to create a flavorful crust while grilling.
Thread the seasoned pieces onto wooden skewers, leaving a bit of space at the handle end so they’re easy to hold. To prevent burning, soak wooden skewers in water for at least 30 minutes before using.
Making the garlic parmesan sauce
The garlic parmesan butter is simple but impactful. In a bowl, combine softened unsalted butter with chopped parsley, grated parmesan, roasted garlic paste, kosher salt, black pepper and a splash of buffalo sauce for heat. Mix until smooth and spreadable.
If you prefer no heat, reduce or omit the buffalo sauce — the butter will still be rich and garlicky.
Reserve some of the butter to brush on the skewers while they cook and save a little to finish the skewers right before serving for an extra glossy, flavorful finish.
Grilling garlic parmesan chicken skewers
These skewers work on charcoal, gas or pellet grills. Charcoal adds an extra smoky depth if you want to go all out.
Preheat the grill to medium-high and place the skewers directly over the heat. Rotate every couple of minutes so they brown evenly without burning. You want a golden-brown exterior with some crispy edges.
If you like a light smoke, tuck a small piece of mesquite or another smoking wood toward the back of the grill while cooking.
When the chicken reaches an internal temperature of about 135°F, begin brushing on the garlic parmesan butter. Brush and rotate every few minutes so the butter caramelizes and the skewers reach a safe internal temperature of 165°F. Repeat this brushing 2–3 times as they finish cooking.
The butter will baste into the chicken, adding flavor and helping create an attractive golden color. Be aware that the extra fat can cause occasional flare-ups; if that happens, move the skewers away from direct flames until the heat subsides.
After removing the skewers from the grill, brush them once more with the butter mixture before serving. These pair beautifully with rice, coleslaw or creamy mashed potatoes for a complete meal.
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FAQ:
Are the chicken skewers spicy?
They have a mild kick from the buffalo sauce in the butter, but it’s balanced and not overpowering. Use less or omit the buffalo sauce if you prefer no heat.
What’s the best type of chicken to use?
Chicken thighs are my recommendation for juiciness and flavor, though you can use breast if you prefer leaner meat — just watch cooking time to avoid drying out.
Can I make this in my oven or air fryer?
Yes. Set the oven or air fryer to 350°F and cook, removing the skewers periodically to brush on the butter so they develop that signature flavor and color.
Spicy garlic parmesan chicken skewers
Succulent chicken skewers grilled and finished with a spicy garlic parmesan butter for crisp edges and juicy interiors.
- Total Time: 1 hour
- Yield: 6
Ingredients
- 4 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons BBQ seasoning
Spicy garlic parmesan butter
- 1 stick softened unsalted butter
- 1 tablespoon chopped parsley
- 1 tablespoon roasted garlic paste
- ¼ cup grated Parmesan cheese
- 3 tablespoons buffalo sauce (optional)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cut chicken thighs into 1-inch pieces. Place in a bowl and drizzle with olive oil and BBQ seasoning.
- Toss the chicken until evenly coated with oil and seasoning.
- Thread the chicken onto soaked wooden skewers and set aside.
- Make the garlic parmesan butter by combining all butter ingredients in a bowl and stirring until smooth.
- Heat the grill to medium-high and place skewers directly over the heat, rotating every few minutes to prevent burning and ensure even cooking.
- When the chicken reaches about 135°F, begin brushing with the butter mixture. Repeat brushing 2–3 times as the skewers cook until the internal temperature reaches 165°F.
- Remove from the grill, brush once more with the butter, and serve immediately.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to reduce burning.
- Author: Jordan Hanger
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling
- Cuisine: American