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Four grilled chicken skewers garnished with herbs are served on a white plate with lemon wedges, garlicparm butter sauce, bread, garlic, and a green salad nearby.
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Grilled Garlic Parmesan Chicken Skewers

You grab chicken thighs, hit them with a mayo marinade, and 30 minutes on a hot grill later you're pulling off skewers with real char and garlic parmesan butter coated all the way through. The double-baste at the end is your move; that's what makes every bite taste insanely good.
Prep Time15 minutes
Cook Time14 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 4 –6 Servings (about 4–6 oz per person)
Calories: 496kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Chicken Skewers

  • 1 1/2 lbs boneless, skinless chicken thighs cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

For the Garlic Parmesan Butter

  • 6 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh garlic minced
  • 1/4 cup Parmesan cheese finely grated
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes

Instructions

Marinate

  • Combine olive oil, mayonnaise, lemon juice, garlic powder, kosher salt, black pepper, dried parsley, and paprika in a large bowl. Add chicken cubes and toss until fully coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
    Raw marinated chicken pieces in a bowl, surrounded by chopped garlic, fresh parsley, lemon halves, red pepper flakes, and a jar of white powder on a beige surface with a red cloth.

Thread

  • Thread marinated chicken onto metal or soaked wooden skewers, packing cubes close with no gaps between pieces.
    Raw marinated chicken skewers on a plate, surrounded by chopped garlic, parsley, lemon halves, grated cheese, and a red napkin on a beige surface.

Preheat

  • Heat grill to medium-high, 400–450°F. Clean and oil the grates.

Make the Butter

  • Combine butter, lemon juice, minced garlic, Parmesan, kosher salt, red pepper flakes, and chopped parsley in a small saucepan over low heat. Stir until melted and smooth. Split into two portions before grilling.
    A saucepan filled with a garlic parmesan sauce, with a ladle inside. Fresh parsley, lemon halves, grated cheese, and a red cloth are nearby.

Grill

  • Place skewers over direct heat. Turn every 2–3 minutes for even char on all sides. Grill 10–14 minutes total until internal temperature reaches 165°F.
    Five skewers of marinated chicken are grilling on a barbecue, with visible grill marks and slight charring on the meat.

Baste and Finish

  • In the final 60 seconds on the grill, brush skewers with the first portion of garlic parmesan butter. Pull at 165°F and immediately coat with the second clean portion of butter off the heat. Garnish with fresh parsley and serve with lemon wedges.
    A silicone brush applies a garlic parmesan sauce to grilled chicken skewers resting on parchment paper.

Notes

  • Marinating 2–4 hours gives noticeably better flavor than the 30-minute minimum.
  • Soak wooden skewers for at least 30 minutes before threading to prevent burning on the grate.
  • Always split the butter sauce into two portions before cooking - one for the grill baste, one for finishing. Never baste raw chicken with the sauce you'll serve. 
  • Chicken thighs stay juicy at 175°F, and the texture improves past the 165°F minimum. Don't be afraid to push them.
  • Gas grill: Preheat all burners to medium-high for 10–15 minutes. Cook over direct heat. For added smoke flavor, set a foil packet of soaked wood chips (hickory or post oak work well) directly on the grates near the burners with a few holes punched in the top - it adds the smoke depth gas grills don't get on their own.
  • Charcoal grill: Bank the coals to one side for a two-zone fire. Grill the skewers over the hot side for direct char. Use the cooler side to manage any flare-ups from the butter baste in the final minute. The charcoal smoke layers with the garlic parmesan butter in a way that gas just doesn't replicate.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 2g | Protein: 36g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1177mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1111IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 2mg