Ingredients

Scale

1 lb chicken thighs (boneless, skinless; chicken tenders also work if you prefer white meat)

2 tablespoons olive oil

4 tablespoons unsalted butter

4–5 cloves fresh garlic, minced

1/2 cup freshly grated parmesan cheese

1 teaspoon hot sauce (optional)

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

1 tablespoon fresh parsley, chopped

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

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Instructions

1-Prep the chicken and skewers: Cut chicken into 1-inch cubes, soak wooden skewers 30 min if using, then thread onto skewers leaving gaps.

2-Make the garlic parmesan butter: Melt butter, sauté garlic 1-2 min until fragrant but not browned, stir in paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes; off heat, add hot sauce and half of parmesan.

3-Grill the skewers: Grill over medium-high heat, brush chicken with olive oil and salt, turn and baste with garlic butter for 10-12 min, sprinkle remaining parmesan in last 2 min; internal temp should reach 165°F.

Last Step:

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Notes

🧊 Let skewers marinate in garlic butter for at least 30 minutes before grilling for deeper flavor penetration
🥦 Thread bell peppers, zucchini, or red onion between chicken pieces to add color and extra vegetables
🌡️ Leave space between skewers on the grill to ensure proper air circulation and even browning

Author: Ruby Bennett
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grill
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 1g
Sodium: 620mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 38g
Cholesterol: 145mg