Garlic Parmesan Chicken Skewers
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Garlic Parmesan Chicken Skewers – whether you’re firing up the grill, preheating the oven, or reaching for the air fryer to make these skewers, you’ll love them for a flavor-packed go-to meal!
They are juicy, perfectly seasoned, and brushed with a garlicky, cheesy aioli once cooked. YES PLEASE. 😍
Serve them up with my Avocado Corn Salad, Rice Pilaf, my Favorite Every Day Salad, 1-Hour Dinner Rolls, or my Parmesan Mashed Potatoes for even more cheesy goodness!
Metal Air Fryer Skewers
Skip the soak time for wooden skewers, and use these 8-inch metal skewers. They’re the perfect fit for most air fryers!
Table Talk with Tawnie
When I was thinking of recipes for my Summer Savory Series, I knew a kebab or chicken skewer of some sort had to be on the list! Garlic Parmesan is such a classic flavor and goes so well with plenty of summer foods. This recipe is flexible too because you don’t necessarily have to skewer it if you don’t want. I often just toss the marinated chicken cubes in the air fryer and toss or dunk in the aioli afterwards. So simple, so good!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Chicken: Chicken breast is perfect for skewers; chicken thighs can be swapped in for a juicier option.
- Seasonings: I’m recommending a blend of paprika, onion powder, garlic powder, salt, and pepper. Feel free to use your favorite seasonings or seasoning blends.
- Olive oil: A little olive oil in the chicken marinade helps the seasonings adhere to the chicken pieces.
- Garlic: the star of the show! I like using a microplane to grate the garlic into the aioli for not only a smooth texture, but for a bold garlic punch. Use fewer cloves for a milder taste or feel free to roast the garlic for sweetness and less of a bold garlic flavor.
- Parmesan Cheese or Pecorino Romano: Adds salty, umami-rich depth. Pecorino Romano is sharper and saltier, while Parmesan is nuttier and milder. Always use freshly grated cheese for the best texture and flavor.
- Lemon juice: Brightens the aioli and balances the garlic and cheese. Start with 1 Tbsp. and add more to taste. Fresh-squeezed is best.
- Other ingredients needed: mayonnaise, Dijon, parsley
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Season the chicken
Add seasonings and briefly marinate for just about 15 minutes.
Aioli time!
Whisk together all ingredients for the garlic aioli. Keep in the fridge until ready to use.
Thread on skewers
~6-8 pieces of chicken per skewer is perfect. You don’t want to overcrowd the skewers.
Cook em’ up!
I’m giving you options on how to make them on a grill, in an air-fryer, or in the oven! All directions are in the recipe card below. Yay for options!
Brush with aioli
Once chicken is cooked, brush with the garlic parmesan aioli, garnish with any more parmesan and fresh parsley, and serve with your favorite sides. SO GOOD!
Success Tips
- Uniform chicken pieces: Cut the chicken into cubes, about 1½ to 2-inch pieces, for even cooking.
- Season generously: Chicken breast can be bland without proper seasoning. Be generous with the spices I’ve listed and even feel free to use your favorite seasonings, like a Cajun seasoning, lemon pepper seasoning, add cayenne for heat, etc. I usually just measure with my heart!
- Wooden skewers: if using wooden skewers, soak them in room temperature or warm water for at least 30 minutes to prevent burning, especially if you’re grilling or using a high-heat oven.
- Check internal temperature: Always cook the chicken to 165°F for food safety. Use my favorite thermometer!
- Double the aioli: It’s also great as a dip for fries, roasted veggies, or even a sandwich spread.
- Meal prep friendly: Marinate chicken ahead and skewer when ready to cook.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
Summer Savory Series
On the hunt for more fresh, flavorful recipes perfect for warm weather days? Whether you’re looking to beat the heat with no-cook meals, whip up crowd-pleasing pasta salads for your next BBQ, or dig into light and refreshing dishes, this series has you covered. Let’s keep the oven off and the vibes high!
FAQs
Can I make the chicken ahead of time?
Of course. You have some options. You can cube the chicken and allow it to sit in the marinade in the fridge for 24 hours in advance. Or, you can fully assemble the skewers 12 hours in advance, then cover and refrigerate until you’re ready to cook them. You can fully cook the skewers, let cool, and store them in an airtight container in the fridge for up to 4 days. Reheat before serving, then brush with aioli and garnish.
Can I make the aioli ahead of time, too?
Yes! The aioli can be made up to 3 days in advance. Store it in an airtight container in the fridge. The flavors actually get better as it sits
Can I use chicken tenders or chicken thighs?
Yes, of course! Cut the chicken into the same, uniform size and follow the instructions the same way.
How should I reheat the chicken skewers?
If the aioli is already on, I like to reheat it on the stove in a pan and apply any more aioli as necessary. If you haven’t brushed the aioli on, reheat in the air fryer at 375°F for 5–6 minutes or in the oven at 375°F for 10 minutes, then brush with aioli.
I don’t have skewers, can I still make them?
Yes! Toss the seasoned chicken on a parchment-lined baking sheet, grill pan, or in an air fryer, and cook as directed in the recipe card below. Then brush with aioli and garnish.
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8-inch metal air fryer skewers
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Garlic Parmesan Chicken Skewers
Ingredients
For the chicken
- 2 lbs. boneless, skinless chicken breasts (~2-3 breasts. If it's a little over 2 lbs. it's totally fine!)
- 1 tsp. paprika (regular or smoked)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- freshly cracked black pepper
- 1 1/2 Tbsp. olive oil
- adjust any of these seasonings based on your preference, adding more as desired. Honestly, I usually just measure with my heart! ❤️
Garlic Parmesan Aioli
- 3/4 cup mayonnaise
- 3-4 cloves garlic (grated using a microplane)
- 3 Tbsp. freshly grated parmesan cheese (plus more for garnishing)
- 1/2 tsp. Dijon mustard
- 1-2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. fresh parlsey (minced, plus more for garnishing )
- salt and pepper, to taste
- pinch chili flakes (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the skewers: if using wooden skewers, soak them in room temperature or warm water for at least 30 minutes to prevent burning. Or, use metal skewers.
- Cut the chicken: Cut the chicken breasts into 1½ to 2-inch cubes.2 lbs. boneless, skinless chicken breasts
- Season the chicken: add the chicken to a bowl with the seasonings and olive oil. Toss to combine so chicken is coated evenly. Allow to marinate for ~15 minutes at room temperature.1 tsp. paprika, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. salt, freshly cracked black pepper, 1 1/2 Tbsp. olive oil
- Make the aioli: meanwhile, whisk together the ingredients for the aioli in a mixing bowl. Taste and adjust the lemon or garlic based on preference. Cover and chill in the fridge until ready to use.3/4 cup mayonnaise, 3-4 cloves garlic, 3 Tbsp. freshly grated parmesan cheese, 1/2 tsp. Dijon mustard, 1-2 Tbsp. freshly squeezed lemon juice, 1 Tbsp. fresh parlsey, salt and pepper, to taste, pinch chili flakes (optional)
- Thread chicken: thread chicken pieces on the skewers. ~6-8 pieces per skewer.
- Cook: Air fryer method: Air fry at 400°F for 10 minutes, flip and cook for another 5-10 minutes or until the chicken is golden brown and cooked through (165°F internal temperature). If needed, preheat your air-fryer based on your air fryer instructions. Based on the size of your skewers, you may need to trim the skewers to make them fit, and you’ll mostly likely need to work in batches. Oven: Place skewers on a parchment lined baking sheet and bake at 450°F for 12 minutes, flip and cook for another 5 minutes or until cooked through. (165°F internal temperature).Grill: grill the skewers over medium-high heat for ~6-8 minutes per side or until cooked through. (165°F internal temperature).
- For all methods: once chicken is cooked, brush with the aioli all over, and garnish with more parmesan, parsley, and chili flakes.
- Serve: serve right away with your favorite sides (rice, orzo, salad, grilled veggies, etc.) and enjoy!!
Video
Notes
- Fridge: Store leftovers in an airtight container for up to 4 days.
- No skewers, no problem: I often just toss the marinated chicken cubes in the air fryer and toss or dunk in the aioli afterwards. So simple, so good!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
Made this tonight & it was so easy! My 3 year old was dipping all his food in the aoli & my 1 year old loved it too! Def on the weekly rotation 🙌🏻🤗
So happy you loved this one, Aubrey! Too funny about your son! I want to dip everything in that aioli too!! 🤭
I decided to make this at the last minute for dinner. So glad that i did it was delicious and so easy. Even my picky teenager liked and and said that I should make it again. I didn’t make any changes to the recipe.
Hi Monica! Thank you soo much! So happy it was enjoyed 🙂
This recipe was delicious! I didn’t cook the chicken on skewers. Instead I put the chunks in the airfryer. I would cook the chicken a few minutes less next time- and there will be a next time! The garlic aioli was perfect!
I love that substitution! So glad this one was a hit for you, Kim! Thanks for leaving a review 🫶🏻