These crisp, tender Garlic Parm Chicken Skewers are ideal for weekend grilling. Marinated in a bright lemon-garlic mixture, then seared and basted with a buttery garlic-parmesan sauce, they finish with a crispy exterior and juicy interior.
If you love grilling, try other crowd-pleasers like Grilled Stuffed Pork Chops or Italian Ring Sausage (Chevalatta) for more dinner inspiration.
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Why This Recipe
- Quick and simple: these skewers can be prepped ahead and cooked in under 30 minutes.
- Versatile: serve them fresh or use them for meal prep alongside roasted or chilled sides.
- Technique-driven: the marinade and sear method keeps chicken thighs juicy and flavorful.
- Fun and shareable—everything tastes better on a stick.
Ingredient Notes and Substitutions
- Chicken thighs: Boneless thighs give the best balance of flavor and moisture. Chicken breast can be used but may dry out more easily.
- Honey: Adds a touch of sweetness and helps the sauce glaze the chicken.
- Mayonnaise: Works well in the marinade to promote a crisp, golden sear; plain Greek yogurt is an easy swap.
- Garlic: Use fresh minced garlic in both the marinade and sauce for the most vibrant flavor.
*See the recipe card below for full ingredient quantities and details.
How to Grill Garlic Parm Chicken Skewers
This recipe uses a quick marinade and a buttery lemon-garlic sauce to create skewers with a crisp outside and tender center. They pair beautifully with simple summer sides like pasta, grilled vegetables, or a bright green salad.
Step 1: Cut boneless chicken thighs into 1-inch pieces. Toss in a bowl with olive oil, mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, pepper, paprika, and minced garlic. Mix well, cover, and refrigerate up to 4 hours.
Step 2: When ready to cook, thread the marinated chicken onto skewers and preheat the grill to high to develop a quick char.
Step 3: Make the sauce: melt butter in a small saucepan, add minced garlic and sauté gently for about 3 minutes. Stir in lemon juice and honey, bring to a low simmer, then remove from heat. Reserve half to use for finishing.
Step 4: Lower the grill to medium, place the skewers on the grates, and cook about 4 minutes per side, brushing with sauce each time you turn.
Step 5: Continue to baste and cook until the chicken reaches about 160°F. Remove from the grill and allow the carryover heat to finish cooking the meat to a safe temperature.
Step 6: Stir grated Parmesan and chopped parsley into the reserved half of the sauce to create a creamy finishing glaze.
Step 7: Brush the skewers with the Parmesan-parsley sauce, sprinkle additional Parmesan and parsley on top, and serve immediately with summer sides such as Italian pasta salad, kale and cannellini bean salad, or grilled polenta.
Pro-Tips
- Marinating is optional, but allowing at least an hour improves tenderness and flavor.
- Keep brushing with sauce each time you turn the skewers to prevent drying and build a glossy glaze.
- Start over high heat for a quick sear, then drop to medium to finish cooking evenly without burning.
Recipe FAQs
Preheat the grill to high (about 500–600°F) to get a good sear, then move the skewers to medium heat to finish cooking.
Yes. Bake at 375°F for about 30–35 minutes, or until the internal temperature reaches 165°F.
Soaking wooden skewers can help prevent burning, but it’s optional. Soaking 30 minutes is a common recommendation.
What to Serve with Grilled Chicken Skewers
These skewers pair well with a variety of sides—grilled vegetables, chilled salads, or simple pasta work especially well.
- Grilled vegetables and potatoes make a hearty accompaniment.
- Cold salads like kale and cannellini bean salad or orzo and garbanzo bean salad are refreshing options.
- Light summer pastas such as zucchini pasta or a pesto-driven busiate are great for a full meal.
More Delicious Grilling Recipes
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Gorgonzola Grilled Chicken Burger
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BBQ Chipotle Chicken Salad
-
Grilled Italian Sausage and Peppers
-
Bacon Blue Cheese Burger
Please leave a comment and star rating in the recipe card below — feedback is always appreciated.
Garlic Parm Chicken Skewers
Vincent DelGiudice
Pin Recipe
Equipment
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1 grill
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5–10 skewers
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1 large bowl
Ingredients
- 3 lb boneless chicken thighs
- 2 tablespoon extra virgin olive oil
- ¼ cup mayonnaise
- 2 tablespoon Dijon mustard
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 3 tablespoon lemon juice
Sauce
- ¼ cup butter
- 1 tablespoon honey
- 2 cloves garlic, minced
- ¼ cup lemon juice
- ¼ cup Parmesan
- 2 tablespoon fresh parsley, chopped
Instructions
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Cut chicken thighs into 1-inch pieces. Combine with olive oil, mayo (or Greek yogurt), Dijon mustard, lemon juice, salt, pepper, paprika, and minced garlic. Cover and refrigerate up to 4 hours.
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Thread chicken onto skewers. Preheat the grill to high to develop color, then reduce to medium for cooking.
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In a small saucepan, melt butter and sauté minced garlic over medium-low heat for about 3 minutes. Add lemon juice and honey, bring to a low simmer, then remove from heat. Cool slightly and stir in Parmesan and parsley; reserve half for finishing.
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Grill skewers 4 minutes per side, brushing with sauce when turning. Cook until the internal temperature reaches about 160°F, then remove to rest and finish cooking to a safe temp.
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Brush with the remaining sauce, sprinkle extra Parmesan and parsley, and serve immediately.
Video
Notes
- Marinating is optional but recommended for at least an hour to boost tenderness and flavor.
- Brush with sauce when turning to keep the chicken moist and create a glossy finish.
- Begin cooking over high heat for a quick sear, then lower to medium to finish without burning.