These garlic parmesan chicken skewers are chunks of juicy chicken breast, seasoned and basted with a garlic parmesan butter. Perfect for grilling!
Ingredients
- 10-12 bamboo or wooden skewers
- 600 g chicken breast (or thighs or tenderloin) should make 8-10 skewers
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon paprika (sweet or smoked)
- ½ teaspoon onion powder
- 3 teaspoons vegetable oil
FOR THE SAUCE
- 100 g salted butter , melted
- 4 cloves garlic , minced or finely chopped
- 2 teaspoons Italian seasoning , or Tuscan seasoning
- 2 tablespoons lemon juice (notes 1)
- ⅓ cup lightly packed parmesan cheese , finely grated (20g / ¾oz)
- 1-2 teaspoons sriracha (or other hot sauce) , or to taste
- chopped fresh parsley, to serve Optional
For best results, always weigh ingredients where a weight is provided
Equipment
- mixing bowl
- Bamboo or wooden skewers
- Saucepan
- Grill pan / griddle pan (or BBQ grill)
Instructions
- Note: If you only have a small grill pan that isn’t going to fit at least 10 skewers of chicken on it without crowding them, preheat the oven on the keep warm setting or around 70C/160F.
- Soak skewers for ½ hour before beginning, if using wooden or bamboo.
- Cut chicken into chunks about 2 ½cm (1 inch) x 1 ¼cm (½ inch).
- Mix the chicken with salt, pepper, paprika, onion powder and vegetable oil then thread onto skewers quite tightly (no gaps).
- Melt butter in a saucepan over low-medium heat and add garlic and herbs. Cook for 2 minutes.
- Take the sauce off the heat and stir in the lemon juice and sriracha. After a minute or so, stir in the parmesan (it does not need to melt in).
- Set aside 2 tablespoons of the sauce for serving - the rest will be used for basting.
- Heat a BBQ grill to medium high or your grill pan on the stove over medium high heat for a few minutes.
- Add the chicken skewers to the grill pan without crowding them. It’s best to cook in two batches and keep the first batch warm than overcrowd the pan.
- Cook for 3 minutes. Turn the skewers and cook for another 2 minutes.
- Turn the heat down to medium and turn the skewers again. Brush the top side liberally with the basting portion of sauce then continue cooking for another 2 minutes. If they look like they’re burning at any point, reduce the heat a little (char = good, chunky burnt bits = bad).
- Final turn: Flip them one last time and cook for a final 2 minutes, basting the top with the sauce.
- They should be cooked but you can continue to flip and cook for another minute or so if you need to, to get the chicken fully cooked through.
- If necessary, transfer to the warm oven and cook the second batch.
- Warm the reserved serving sauce in the microwave slightly, and spoon it over the cooked chicken skewers. Scatter over some chopped parsley, if using, then serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
