Garlic Parm Chicken Skewers

5 from 1 vote

Delicious Garlic Parm Chicken skewers with boneless chicken thighs in a lemon a garlic marinade. Skewered and grilled, these finish with a crisp outside and tender interior, basted in sauteed butter and garlic sauce.

Prep Time15

Cook Time25

Marinate1

Total Time1 40

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Diabetic

Servings: Servings

Calories: 532kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 grill
5-10 skewers
1 large bowl

Ingredients

3 lb boneless chicken thighs
2 tablespoon extra virgin olive oil
¼ cup mayonaisse
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

Chop chicken thighs into 1-inch squares. Place into a bowl with olive oil, may, mustard, lemon juice, salt, pepper, paprika, and minced garlic. Combine well and cover. Refrigerate for up to 4 hours.
Preheat the grill to medium heat. Place the chicken thighs onto the skewers.
In a small saucepan, add butter and minced garlic. Saute over medium-low heat for 3 minutes. Add in the lemon juice and honey and bring to a low simmer. Remove from the heat. Cool for 5 minutes and then add parmesan and parsley. Save half the sauce.
Place the skewers on the grill for 4 minutes on each side. Brush the skewers with the sauce when turning to coat well. Cook through until 160 degrees F. Remove them from the grill.
Dress the skewers with the rest of the sauce. Top with a small bit of parmesan and parsley and serve.

Video

Notes

You can skip marinating, but I prefer to marinate for at least an hour for more tender and flavorful chicken.
Brush with sauce at every turn to keep the skewers from drying out on the grill.
Start the grill at its highest temperature to get a crispy char on the outside of the chicken, then immediately lower it to medium.

Nutrition