Garlic Parmesan Chicken Kebabs for Grilling and Serving (Print version)
Juicy grilled chicken kebabs brushed with garlic parmesan butter, finished with parsley and lemon, and ready for easy summer serving.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
2 tablespoons olive oil
03 -
1 1/2 teaspoons kosher salt
04 -
1 teaspoon black pepper
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon garlic powder
For the garlic parmesan butter
08 -
6 tablespoons (85 g) unsalted butter, melted
09 -
4 cloves garlic, finely minced
10 -
1/2 cup (50 g) finely grated parmesan cheese
11 -
2 tablespoons chopped fresh parsley, plus more for serving
12 -
1 teaspoon lemon zest
13 -
1 tablespoon fresh lemon juice, plus wedges for serving
14 -
1/4 teaspoon red pepper flakes, optional
# Instructions:
01 -
If using wooden skewers, soak them in water for at least 30 minutes. Heat the grill to medium-high, about 400°F to 425°F, and clean the grates.
02 -
Toss the chicken pieces with olive oil, salt, pepper, Italian seasoning, smoked paprika, and garlic powder until evenly coated.
03 -
Thread the chicken onto skewers, leaving a little room between pieces so the heat can circulate.
04 -
Stir together the melted butter, minced garlic, parmesan, parsley, lemon zest, lemon juice, and red pepper flakes. Keep the mixture warm so it stays brushable.
05 -
Grill the skewers for 10-12 minutes, turning every 2-3 minutes, until browned and nearly cooked through.
06 -
Brush the skewers with garlic parmesan butter and continue grilling for 3-5 minutes, turning and brushing once or twice, until the chicken reaches 165°F.
07 -
Rest the kebabs for 3 minutes. Brush with a final light coat of butter, then serve with parsley and lemon wedges.
# Good to know:
01 -
Use chicken thighs for the juiciest result.
02 -
Start basting near the end so the garlic and parmesan do not burn.
03 -
Cook chicken to 165°F in the thickest piece.