This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Grilled Garlic Parmesan Chicken Skewers
Yield: 6
Mark Phillips
@chefsoutherntemp
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken Skewers
2 lbs
2 tablespoons
olive oil
2 teaspoons
paprika
1 teaspoon
garlic powder
1 teaspoon
onion powder
1/2 teaspoon
salt
1/2 teaspoon
black pepper
- Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.
- Prep your chicken by cutting in 3" pieces.
- Place them in a large bowl and toss in olive oil and the spices, coating well on all sides.
- Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness.
- Pre-heat your grill to 350-375°F.
- While grill is preheating, make the Garlic Parmesan Butter Sauce.
- When grill is hot, place your skewers on the grate and cook for 7-10 minutes.
- Flip the skewers, baste with sauce, and cook an additional 7-10 minutes or until the internal temp reaches 165°F. (The total cook time should be about 15-20 minutes depending on thickness of the chicken on the skewers.)
- Once they are finished cooking, baste them with your reserved garlic sauce & sprinkle with some extra parmesan.
- Serve with extra garlic butter sauce and or your favorite marinara sauce for dipping.
Garlic Parmesan Butter Sauce
8 oz
butter
10
garlic cloves, minced
1/2 cup
parmesan cheese, grated
1 tablespoon
hot sauce (add more if desired)
2 teaspoons
red pepper flakes (less or omit if desired)
1/3 cup
fresh parsley, minced
- Melt the butter over low heat in a saucepan.
- Add minced garlic, red pepper flakes, hot sauce and parmesan.
- Whisk together until garlic is fragrant, about 1-2 minutes.
- Remove from heat and add parsley, whisking to combine.
- Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken.
- Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. (Be sure to wash your hands and basting brush in between.)
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Grilled Garlic Parmesan Chicken Skewers
Mark Phillips
@chefsoutherntemp
Yield: 6
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Chicken Skewers
2 lbs
2 tablespoons
olive oil
2 teaspoons
paprika
1 teaspoon
garlic powder
1 teaspoon
onion powder
1/2 teaspoon
salt
1/2 teaspoon
black pepper
- Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.
- Prep your chicken by cutting in 3" pieces.
- Place them in a large bowl and toss in olive oil and the spices, coating well on all sides.
- Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness.
- Pre-heat your grill to 350-375°F.
- While grill is preheating, make the Garlic Parmesan Butter Sauce.
- When grill is hot, place your skewers on the grate and cook for 7-10 minutes.
- Flip the skewers, baste with sauce, and cook an additional 7-10 minutes or until the internal temp reaches 165°F. (The total cook time should be about 15-20 minutes depending on thickness of the chicken on the skewers.)
- Once they are finished cooking, baste them with your reserved garlic sauce & sprinkle with some extra parmesan.
- Serve with extra garlic butter sauce and or your favorite marinara sauce for dipping.
Garlic Parmesan Butter Sauce
8 oz
butter
10
garlic cloves, minced
1/2 cup
parmesan cheese, grated
1 tablespoon
hot sauce (add more if desired)
2 teaspoons
red pepper flakes (less or omit if desired)
1/3 cup
fresh parsley, minced
- Melt the butter over low heat in a saucepan.
- Add minced garlic, red pepper flakes, hot sauce and parmesan.
- Whisk together until garlic is fragrant, about 1-2 minutes.
- Remove from heat and add parsley, whisking to combine.
- Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken.
- Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. (Be sure to wash your hands and basting brush in between.)
