Garlic Parmesan Chicken Skewers (Crispy, Cheesy & Insanely Good)

You know what’s annoying? When you’re craving something cheesy and garlicky but don’t want to spend an hour in the kitchen. Or when you need a dinner that works equally well for picky kids and adults who think they’re fancy.

That’s exactly why I created these garlic parm chicken skewers. They’re like the best parts of garlic bread and chicken tenders had a baby, then someone stuck it on a stick and made it socially acceptable to eat with your hands. The parmesan gets all crispy and golden, the garlic is fragrant without being overwhelming, and the chicken? Juicy and tender every single time.

I’ve made these on the grill, in the oven, and in my air fryer. All three methods work perfectly, which means you’ve got options no matter the weather or your kitchen setup. Twenty-five minutes from start to finish, and you’ve got dinner that looks way more impressive than the effort required.

Why You’ll Love This Recipe

Ready in 25 Minutes – No joke. From pulling out ingredients to having dinner on the table, you’re looking at 25 minutes. Even faster if you skip the optional marinating time. Perfect for those nights when you need something quick but don’t want to sacrifice flavor.

Works Three Ways – Grill them, bake them, or air fry them. I’ve tested all three methods and they all produce crispy, golden, delicious skewers. Use whatever cooking method fits your situation and the weather.

Kid-Approved Finger Food – Kids love anything on a stick, and the garlic parm flavor is familiar and non-threatening. It’s like elevated chicken nuggets. Mine devour these and actually ask for them by name.

Meal Prep Champion – Make a double batch and you’ve got protein sorted for the week. They reheat beautifully and taste great cold in salads or wraps.

Low-Carb and Keto-Friendly – Skip the optional breadcrumb coating and these are perfectly keto. High protein, low carb, and way more exciting than plain grilled chicken.

Party-Ready – These look impressive on a platter and disappear fast at gatherings. They’re easy to grab, not messy, and everyone loves them. Make them for your next BBQ and watch them vanish.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs – Thighs are juicier and more forgiving, but breasts work great too. Cut into 1-inch cubes.
• 8-10 wooden or metal skewers – If using wooden, soak them in water for 30 minutes so they don’t burn.

For the Marinade:

• 4 tablespoons olive oil – Helps everything stick and adds moisture.
• 6 cloves garlic, minced – Don’t be shy. Garlic is life.
• 1 teaspoon Italian seasoning – Oregano, basil, thyme—the classic combo.
• ½ teaspoon onion powder – Adds depth without actual onions.
• ½ teaspoon paprika – Just a hint for color and subtle flavor.
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon – Brightens everything up.

For the Coating:

• 1 cup freshly grated parmesan cheese – Fresh is crucial. Pre-shredded doesn’t melt or crisp the same way.
• ½ cup panko breadcrumbs (optional) – For extra crispiness. Skip for keto/low-carb.
• 2 tablespoons fresh parsley, chopped – Mixed into the coating for color and freshness.

For Serving:

• Fresh parsley, chopped
• Lemon wedges
• Grated parmesan – For sprinkling on top.
• Marinara or ranch for dipping (optional)

Key Notes:

• Chicken choice matters: Thighs stay juicier and are harder to overcook. Breasts are leaner but can dry out if overcooked.
• Fresh parmesan is non-negotiable: The pre-shredded stuff has anti-caking agents that prevent it from melting properly.
• Even-sized pieces: Cut your chicken into uniform 1-inch cubes so everything cooks at the same rate.

Step-by-Step Instructions

Step 1: Prep Your Chicken

Cut the chicken into 1-inch cubes. Try to keep them roughly the same size so they cook evenly. If using wooden skewers, put them in a bowl of water to soak while you prep everything else.

Step 2: Make the Marinade

In a large bowl, whisk together the olive oil, minced garlic, Italian seasoning, onion powder, paprika, salt, pepper, and lemon juice. Add the chicken cubes and toss until every piece is well coated. If you have time, let this marinate for 30 minutes to an hour in the fridge. If not, don’t stress—it’ll still taste great.

Step 3: Prepare the Coating

In a shallow bowl, mix together the freshly grated parmesan, panko breadcrumbs (if using), and chopped parsley. Set this aside—you’ll use it in a minute.

Step 4: Thread the Skewers

Thread 4-5 pieces of marinated chicken onto each skewer, leaving a tiny bit of space between pieces so they cook evenly. Don’t pack them too tightly or the insides won’t cook through.

Step 5: Coat with Parmesan Mixture

Roll each skewer in the parmesan mixture, pressing gently so the coating sticks. You want a good layer of cheese on every piece. Don’t be stingy—this is where the magic happens.

Step 6: Choose Your Cooking Method

Grill Method: Preheat your grill to medium-high heat (around 400-450°F). Oil the grates so the chicken doesn’t stick. Grill the skewers for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temp of 165°F) and the parmesan is golden and crispy.

Oven Method: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top (this helps air circulate for even cooking). Arrange the skewers on the rack and bake for 15-18 minutes, flipping halfway through, until the chicken is cooked through and the parmesan is golden brown. For extra crispiness, broil for the last 2 minutes.

Air Fryer Method: Preheat your air fryer to 400°F. Place the skewers in a single layer in the basket (you might need to do this in batches). Air fry for 10-12 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy and golden.

Step 7: Rest and Garnish

Let the skewers rest for 2-3 minutes after cooking. This helps the juices redistribute so you don’t lose them when you bite in. Garnish with fresh parsley, a sprinkle of extra parmesan, and serve with lemon wedges for squeezing.

Serving Suggestions

These garlic parm chicken skewers are versatile and work with tons of different sides:

Caesar Salad – Classic pairing. The garlicky, cheesy flavors complement each other perfectly. Plus, it keeps the meal light and fresh.

Roasted Vegetables – Zucchini, bell peppers, cherry tomatoes, whatever you’ve got. Toss them in olive oil and roast alongside the skewers.

Garlic Butter Pasta – Go full Italian and serve these over pasta tossed with butter, garlic, and more parmesan. It’s carb heaven and I’m not sorry.

Caprese Salad – Fresh mozzarella, tomatoes, basil, and balsamic. Keeps things light and summery.

Grilled Corn on the Cob – Perfect for summer BBQs. Brush the corn with garlic butter and you’ve got a theme going.

Rice Pilaf – Simple and neutral, lets the chicken be the star.

Dipping Sauces – Marinara for pizza vibes, ranch for the kids, or garlic aioli if you’re feeling fancy.

Storage Tips

Refrigerator: Store cooked skewers in an airtight container in the fridge for up to 4 days. The parmesan coating might soften a bit, but they’ll still taste great.

Freezing: You can freeze these either before or after cooking. For uncooked skewers, assemble and coat them, then freeze on a baking sheet until solid. Transfer to a freezer bag and freeze for up to 3 months. Cook directly from frozen, adding a few extra minutes. For cooked skewers, let them cool completely, then freeze in an airtight container for up to 2 months.

Reheating: To get the coating crispy again, reheat in the oven at 375°F for 8-10 minutes, or in the air fryer at 375°F for 5-6 minutes. Microwaving works in a pinch but won’t give you that crispy exterior.

Meal Prep Tip: Cook a big batch on Sunday and use them throughout the week. Slice the chicken off the skewers and toss it into salads, wraps, grain bowls, or pasta. The garlic parm flavor works with almost everything.

Make-Ahead Option: You can prep these completely through Step 5 (threaded and coated) up to 24 hours ahead. Store them covered in the fridge, then cook when ready. The coating might look a little wet from the marinade, but it’ll crisp up during cooking.

Final Thoughts

Look, I’m not going to lie and say these are fancy or complicated. They’re not. But sometimes the best recipes are the simple ones that you can throw together on a random Tuesday and have everyone asking for seconds.

These garlic parm chicken skewers have become one of those recipes I make on repeat. They’re easy enough for weeknights, impressive enough for company, and versatile enough that I never get bored. Grill them in summer, bake them in winter, air fry them when I’m feeling lazy—they work every time.

The garlic and parmesan combo is just right, you know? It’s familiar and comforting but still feels special. And honestly, anything on a stick is automatically more fun to eat. That’s just science.

Make these once and I guarantee they’ll become part of your regular rotation. You’re welcome in advance.

– Kip