Garlic Parm Chicken Skewers
If your feed looks anything like mine, you’ve probably seen that viral video for the air-fried garlic parmesan chicken skewers. It looks incredible, but let's be real: making a tiny batch in an air fryer when you have people over is a pain.
So, I doubled the recipe to actually feed a crowd and ditched the kitchen counter for the backyard grill.
Best decision ever. You get all that garlic-butter-parm goodness, but with the actual smoky char you can only get from open grates. Plus, the secret weapon here is putting mayo in the marinade—it sounds weird, but it keeps lean chicken breast incredibly juicy over an open flame.
Here is how to scale it up and do it right on the grill.
INGREDIENTS
The Chicken & Marinade
4 lbs chicken breast, cut into 1-inch cubes
4 tbsp olive oil
1.5 to 2 tbsp total of your seasoning blend: Chili powder, paprika, onion powder, black pepper, and Kinder's Garlic & Herb
1/2 cup grated parmesan cheese
4 tbsp light mayo (trust the process, this keeps it from drying out)
The Garlic Butter Base
2 sticks (1 cup) butter, melted
4 tbsp fresh garlic, minced
1 tsp fresh thyme leaves
The Finishing Sauce
1 cup fresh parsley, chopped
2/3 cup grated parmesan cheese
2 to 4 tbsp light mayo
The melted garlic butter you just made
INSTRUCTIONS
1. Prep the Meat
First rule of grilling: if you're using wooden skewers, soak them in water for at least 30 minutes first so they don’t instantly turn to ash on the grates.
Toss your cubed chicken into a huge bowl with the olive oil, seasonings, 1/2 cup of parmesan, and 4 tablespoons of mayo. Mix it until everything is totally coated, then thread the chicken onto your soaked skewers.
2. Mix the Sauce
While your grill is heating up, melt the 2 sticks of butter with the minced garlic and thyme in a saucepan or bowl. In a separate bowl, mix your chopped parsley, the remaining 2/3 cup of parmesan, and a couple of tablespoons of mayo. Slowly pour that warm garlic butter into the parsley mix and whisk it all together. Set it aside.
3. Fire Up the Grill
Get your grill to medium-high heat (aiming around 400°F to 425°F). Make sure the grates are clean and scrape a little oil on them so the chicken doesn’t stick.
4. Grill It
Throw the skewers right over the flame. Close the lid and let them get a good char for 6 to 8 minutes. Flip them over, close the lid again, and give them another 6 to 8 minutes. Hit the thickest piece with a digital meat thermometer—you're looking for 165°F.
5. The Sauce Drop
Pull them off the grill onto a platter and immediately brush that garlic parm sauce all over them while they are screaming hot. The residual heat melts the cheese right into the smoky char.
Serve them up immediately and watch them disappear.