Craving juicy, garlicky chicken skewers with that irresistible parmesan punch, but without the grill or the guilt? Say hello to Oven-Baked Garlic Parmesan Chicken Skewers! This recipe is all about juicy, tender chicken skewers bursting with garlicky goodness, a parmesan punch, AND the secret weapon of browned butter – all baked to perfection in your oven! We keep these garlic chicken skewers light and healthy, thanks to a smart oil + butter combo. Another secret: caramelized garlic in the butter mixture!
Recipe Video
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
Let’s look at what goes into these garlic parmesan chicken kabobs:
- Chicken: Boneless skinless chicken thighs or legs turn out flavorful. You can use boneless skinless chicken breasts, if that’s what you have. (Indian skewer recipes like hariyali chicken kababs and tandoori chicken tikka, yogurt in the marinade tenderizes the chicken.) In this recipe, ensure that you tenderize them using this velveting technique.
- Garlic: Basic, yet important ingredient in this recipe. You’ll need about half a head or more.
- Butter: I use salted butter, so I don’t add much salt in the parmesan sauce. If you’re using unsalted butter, add ½ teaspoon of salt instead of a pinch.
- Oil: Adding olive oil to the basting sauce is the best way to balance the taste and calories.
- Spices: Cayenne pepper, black pepper and smoked paprika.
- Flavor enhancers: Garlic powder and lemon juice.
- Parmesan: You can enjoy the savory goodness of parmesan cheese more if you grate the block of cheese yourself. DO NOT use pre-grated parmesan.
- Fresh herbs: Today I happened to have thyme on hand so I used it. You can also use parsley.
How to make garlic parmesan chicken skewers
First marinade
The succulent tenderness of juicy chicken cubes depends on the marinade and the marinating technique.
Clean and chop the chicken thighs into (roughly) 1½ inch pieces. Pat them dry with kitchen towels. Add minced garlic, cayenne pepper, salt and lemon juice.
Mix with the chicken and pierce with a fork. This helps the chicken pieces absorb the marinade better and faster.
Let the chicken marinate for a minimum of 30 minutes.
Garlic parmesan chicken marinade
Soak the bamboo skewers in water for about 30 minutes.
Take butter in a small pan. Add minced garlic.
Melt the butter on low flame.
Continue cooking until the butter and garlic turn golden brown.
Roasting garlic this way for the butter sauce brings out the nutty flavor of butter and richness of garlic. It gives the garlic parmesan chicken skewers a delicious smoky flavor.
Remove from heat and let it cool down.
Add olive oil, grated parmesan, garlic powder, paprika, salt, pepper and fresh thyme. Mix well.
Pour out half the garlic butter mixture into a small bowl. One portion is to baste before baking and the other, before broiling.
How to bake garlic chicken skewers
Preheat the oven to 240°C/464°F.
Thread the marinated chicken on to skewers.
If the pieces are thinner, fold them and thread (as shown).
Brush the grilling rack of the oven sheet pan with oil.
Place the skewers on the rack. Brush the chicken chunks with one portion of the butter sauce. Flip the skewers and baste the other side, too.
Place the sheet pan in the middle rack of the oven and roast for 5 minutes.
Flip the skewers and bake for 5 more minutes.
Remove the sheet pan from the oven and baste with the remaining parmesan butter. Flip and baste the other side.
Set the oven to broil mode. Place the sheet pan on the top rack of the oven.
Broil for 4 to 5 minutes until the chicken is golden brown.
Expert tips
- Marinating time: You can marinate the chicken overnight or even up to 24 hours. The longer you marinate the chicken, the more flavorful the skewers will turn out.
- For even more flavor: Add a teaspoon of onion powder to the parmesan butter mixture. Use roasted garlic herb butter instead of regular butter.
- Refrigerated chicken: Bring the chicken to room temperature before you cook it.
- Thread the pieces of chicken close together which makes them juicier.
- Cooking time: Though the cooking time is short, keep a close watch because you have to flip and baste the chicken a couple of times. This makes your chicken skewers tender and juicy.
- Pan juices: Reserve the pan juices and use them to baste the chicken skewers before serving (They come in handy even if you’re making ahead; details given below).
Storage and make ahead tips
Leftover chicken: Garlic parmesan chicken kabobs keep well in the fridge for 2 to 3 days.
How to store: Remove the chicken chunks from the skewers. Place them in an airtight container with the pan juices.
Freezing: If you want to store them longer, freeze them. They can be frozen for about a month.
Reheating: Thaw the chicken overnight in the fridge before reheating. Baste them with the pan juices and reheat in the microwave (2 to 3 minutes) or oven until heated through (5 to 7 minutes at 240°C/464°F).
Making ahead: You can either cook and store as above (the convenient way). If you want to preserve the exact tenderness of the chicken kebabs, store the cooked chicken from the oven BEFORE BROILING.
Cool and freeze them in an airtight container. The night before you’re ready to serve, take out and thaw them overnight in the fridge. Broil the next day as per the recipe.
Making it for a crowd
This chicken skewer recipe can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings in the recipe card below.
Common questions about chicken skewers
How do I prevent the chicken from drying out in the oven?
1. Marinate: Marinate the chicken for at least 30 minutes. You can marinate up to 24 hours for maximum flavor and tenderness.
2. Use larger chunks: Cut the chicken into larger chunks of 1½ inches so they don’t dry out as quickly in the oven.
3. Don’t overcook: Baking and broiling shouldn’t take more than 15 to 20 minutes overall.
4. Baste: Keep basting the skewers with the parmesan sauce during baking and broiling.
5. Let the meat rest: Allow the meat to rest for 5 minutes before serving to lock in any moisture and cooking juices.
Can I use pre-shredded parmesan cheese, or is freshly grated better?
Freshly grated parmesan cheese has much more flavor than the pre-shredded one. You can also use Parmigiano Reggiano, which is more aged than parmesan and hence more flavorful.
Can I use wooden skewers instead of metal ones?
I prefer wooden skewers since they add to the smoky (wood-grilled) flavor. But if you only have metal skewers, there’s no harm in using them. Brush the metal skewers with oil before threading the chicken so that they don’t stick.
How do I know when the chicken is cooked through?
Use a meat thermometer to measure the internal temperature of the thickest piece of chicken. Ensure the chicken reaches a safe internal temperature of 160–165°F (71°C–74°C). The chicken will continue to cook slightly after being removed from the heat.
Why you’ll love these baked garlic parmesan chicken kabobs
Whether you’re looking for a quick weeknight dinner or planning a weekend feast, these delectable Garlic Parmesan Chicken Skewers saves the day. Get ready to savor every guilt-free bite because eating well should always be a delicious adventure!
Why will you absolutely adore this recipe? Let me break it down for you:
- Effortless Magic: Ditch the grill and messy cleanup! These skewers come together in a flash and bake to perfection in your oven – perfect for busy weeknights.
- Flavor Fiesta: Forget bland! Garlic, parmesan, and nutty brown butter make a delightful combination of flavors. We saw the power of browned butter in the brown butter honey garlic salmon.
- Family-Friendly Fun: Skip the chicken nuggets! Even picky eaters will devour these tender, flavorful skewers.
- Healthier Hero: Our clever oil and browned butter combo reduces fat content while giving the rich flavors you deserve. This is the same hack I used in our creamy butter chicken pasta.
Ready to transform your next dinner with juicy, guilt-free skewers? Gather your ingredients and skewer your way to flavor heaven!
What to serve with garlic chicken skewers
Make it a complete meal by pairing chicken skewers with these sides:
- Light and flavorful:
- Roasted vegetables: Broccoli and potatoes, balsamic Brussels sprouts and carrots or easy roasted green beans and carrots.
- Fresh Salad: Beet orange salad or creamy potato salad with raisins. If you want more of the garlic goodness, try this beet walnut feta salad.
- Greek yogurt dip: Combine plain Greek yogurt with cucumber, dill, and lemon juice for a refreshing and healthy dip for the skewers.
- Creamy sauce: Sweet onion sauce or get more garlic goodness with roasted garlic sauce.
- More substantial:
- Quinoa salad: Italian quinoa salad or roasted pumpkin quinoa salad
- Balsamic pasta salad
- Mashed Potatoes with Greek yogurt
- Garlic Bread: Because you can never have too much garlic, right?
- Kid-friendly:
More easy chicken recipes
Easy Baked Thin Sliced Chicken Breasts (boneless)
Creamy Butter Chicken Pasta (without cream)
Hot Honey Lemon Pepper Wings (Oven-baked recipe)
Easy Garlic Parmesan Chicken Skewers Recipe
Ingredients
First marinade
- 2 pounds (900 grams) boneless skinless chicken thighs
- 3 cloves garlic
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
- 2 tablespoons lemon juice
Garlic parmesan chicken marinade
- 1 tablespoon salted butter
- 2 cloves garlic
- ¼ cup olive oil
- ¼ cup parmesan
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- a pinch of black pepper
- a pinch of salt
- 2 tablespoons fresh thyme
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
First marinade
- Clean and chop 2 pounds (900 grams) boneless skinless chicken thighs into (roughly) 1½ inch pieces. Pat them dry with kitchen towels.
- Mince 3 cloves garlic and add to the chicken. Mix in 2 teaspoons cayenne pepper, 1 teaspoon salt2 tablespoons lemon juice
- Mix everything together and pierce the chunks of chicken with a fork. This helps the chicken pieces absorb the marinade better and faster.
- Let the chicken marinate for a minimum of 30 minutes.
Garlic parmesan chicken marinade
- Soak the bamboo skewers in water for about 30 minutes.
- Take 1 tablespoon salted butter and 2 cloves garlicin a small pan.
- Melt the butter on low flame.
- Continue cooking until the butter and garlic turn golden brown.
- Roasting garlic this way for the butter sauce brings out the nutty flavor of butter and richness of garlic. It gives the garlic parmesan chicken skewers a delicious smoky flavor.
- Remove from heat and let it cool down.
- Add ¼ cup olive oil, ¼ cup parmesan, 2 teaspoons garlic powder, 2 teaspoons paprika, a pinch of black pepper, a pinch of salt and 2 tablespoons fresh thyme. Mix well.
- Pour out half the garlic butter mixture into a small bowl. One portion is to baste before baking and the other, before broiling.
Bake garlic chicken skewers
- Preheat the oven to 240°C/464°F.
- Thread the marinated chicken on to skewers. If the pieces are thinner, fold them and thread (as in the video).
- Brush the grilling rack of the oven sheet pan with oil.
- Place the chicken skewers on the rack. Baste the chicken chunks with one portion of the butter sauce.
- Flip the skewers and baste the other side.
- Place the sheet pan in the middle rack of the oven and roast for 5 minutes.
- Flip the skewers and bake for 5 more minutes.
- Remove the sheet pan from the oven and baste with the remaining parmesan butter. Flip and baste the other side, too.
- Set the oven to broil mode.
- Place the sheet pan on the top rack of the oven. Broil for 4 to 5 minutes until the chicken is golden brown.
Video
Notes
- Marinating time: You can marinate the chicken overnight or even up to 24 hours. The longer you marinate the chicken, the more flavorful the skewers will turn out.
- Thread the pieces of chicken close together which makes them juicier.
- Cooking time: Though the cooking time is short, keep a close watch because you have to flip and baste the chicken a couple of times. This makes your chicken skewers tender and juicy.
- Pan juices: Reserve the pan juices and use them to baste the chicken skewers before serving (It comes in handy even if you’re making ahead; details given in the post above).
- More tips and tricks: In the post above.
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