There’s something magical about the combination of garlic, parmesan, and perfectly grilled chicken that makes my taste buds dance with joy. Today, I’m excited to share my favorite recipe for Garlic Parmesan Chicken Skewers – a dish that has become a staple at my family gatherings and backyard parties. These skewers are not just another grilled chicken recipe; they’re a celebration of flavors that will transform your ordinary dinner into a Mediterranean feast.
The Secret Behind Perfect Chicken Skewers
Before diving into the recipe, let me share what makes these skewers special. The magic lies in the marinade timing and the precise temperature control during grilling. I’ve spent countless hours perfecting this recipe, and I’m thrilled to share all my tips and tricks with you.
Key Ingredients
For the Marinade (serves 6):
- 2 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 6 large garlic cloves, minced
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
For the Garlic Parmesan Coating:
- 1 cup freshly grated Parmigiano-Reggiano
- 4 garlic cloves, finely minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons olive oil
Equipment Needed:
- 12 wooden skewers (12-inch length)
- Grill or grill pan
- Mixing bowls
- Measuring cups and spoons
- Microplane grater for cheese
- Meat thermometer
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Fat | 22g |
| Carbohydrates | 3g |
| Fiber | 0.5g |
| Sodium | 580mg |
| Iron | 2mg |
| Calcium | 250mg |
Step-by-Step Instructions
Preparation (30 minutes)
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Cut chicken breasts into uniform 1.5-inch cubes for even cooking.
- Prepare the marinade by combining minced garlic, 1/2 cup Parmigiano-Reggiano, olive oil, lemon juice, oregano, rosemary, salt, pepper, and red pepper flakes in a large bowl.
- Add chicken cubes to the marinade, ensuring each piece is well-coated.
- Cover and refrigerate for 2-4 hours (no longer, as the lemon juice can start to “cook” the chicken).
Cooking Process (20 minutes)
- Preheat your grill to medium-high heat (approximately 375°F/190°C).
- Remove chicken from marinade and thread onto soaked skewers, leaving small spaces between pieces for even cooking.
- Prepare the Garlic Parmesan coating by combining the remaining cheese, minced garlic, parsley, and olive oil.
- Grill skewers for 12-15 minutes, rotating every 3-4 minutes for even cooking.
- In the final 2 minutes, brush with the Garlic Parmesan coating.
- Check internal temperature reaches 165°F (74°C).
Pro Tips
My years of experience have taught me these valuable lessons:
- Temperature Control: Maintaining consistent heat is crucial. I keep one side of the grill slightly cooler for better control.
- Spacing Matters: Leave small gaps between chicken pieces on skewers for even cooking.
- Don’t Skip the Soaking: Wooden skewers must be soaked to prevent burning.
- Quality Ingredients: Use fresh garlic and real Parmigiano-Reggiano for the best flavor.
Serving Suggestions
These skewers pair beautifully with:
- Lemon-herb quinoa
- Grilled Mediterranean vegetables
- Greek-style salad
- Warm pita bread
- Tzatziki sauce
- Fresh lemon wedges
Storage and Reheating
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat:
- Oven Method: 350°F (175°C) for 10-12 minutes
- Microwave: 1-2 minutes on medium power (though this may slightly toughen the meat)
Common Questions
Q: Can I make these skewers ahead of time?
A: Yes! You can marinate the chicken up to 4 hours in advance and prepare the Garlic Parmesan coating up to 24 hours ahead. Store the coating in an airtight container in the refrigerator.
Q: What’s the best way to prevent dry chicken?
A: The key is not overcooking. Use a meat thermometer and remove the skewers from heat as soon as they reach 165°F (74°C) internal temperature.
Q: Can I use chicken thighs instead of breast meat?
A: Absolutely! Chicken thighs work wonderfully and often stay more tender. Just ensure they’re boneless and skinless.
Q: How can I make these skewers without a grill?
A: A grill pan or broiler works great. For the broiler, place skewers 6 inches from the heat source and cook for 5-7 minutes per side.
Q: Can I make a vegetarian version?
A: Yes! Replace chicken with mushrooms, zucchini, and bell peppers. Reduce marinating time to 30 minutes.
Troubleshooting Common Issues
- If skewers are burning: Lower heat and move to a cooler part of the grill
- If cheese is sticking: Apply coating in the final 2 minutes only
- If chicken is dry: Reduce cooking time and ensure marinade time isn’t exceeded
- If flavors are mild: Increase garlic and cheese in both marinade and coating
Health Notes
These Garlic Parmesan Chicken Skewers are:
- High in protein
- Low in carbohydrates
- Rich in calcium from the Parmigiano-Reggiano
- Source of heart-healthy olive oil
For a lighter version:
- Reduce olive oil to 2 tablespoons in marinade
- Use less cheese in coating
- Serve with extra vegetables
Remember to always handle raw chicken safely:
- Use separate cutting boards
- Wash hands thoroughly
- Discard unused marinade
- Never reuse marinade that has touched raw chicken
I hope you enjoy making these Garlic Parmesan Chicken Skewers as much as I do. They’ve become a favorite in my household, and I’m confident they’ll become one in yours too. Remember, the key to perfect skewers lies in patience with the marinade and attention to cooking temperature. Happy grilling!
