Garlic Parmesan Chicken Kabobs
These garlic parmesan chicken kabobs remind me of summer evenings surrounded by great food, fun games and the warmth of friendship. I love grilling and the way food on the grill tastes but we currently don’t own a grill so I just assumed I couldn’t cook anything on skewers until we buy a new one but I decided to give it a try in the oven and oh my they turned out so delicious!
There really isn’t a secret to these and if you do have a grill you could cook them on there but for those of us who don’t we can stick to just using the oven and I promise you, these will be a family favorite!
Most of the ingredients you probably already have in your kitchen. You may need to get some skewers. I used these 4inch wood skewers. You will want to soak them in water for about 30 minutes before putting the chicken on them.
Preheat your oven to 450 degrees and line a baking sheet with foil. Chop the chicken into 2 to 3 inch Chunks. (I use chicken breasts but you could use thighs) They don’t need to be precise but similar in size so that they cook evenly. Mix up the chicken seasonings. Toss the chicken in a bowl or ziplock bag with the olive oil and seasonings until the chicken is well coated.
Put chicken onto skewers packing them tightly so that there isn’t any space between them. This will help prevent the chicken from drying out while cooking. Place on prepared baking sheet and move on to making the garlic parmesan sauce.
In a small sauce pan melt the butter over low heat. Once melted add the garlic, red pepper flakes and parmesan and cook for 1-2 minutes until fragrant. (the red pepper flakes do add a kick of spice so if you are sensitive to spice you might want to use less or omit it all together)
You’ll want to separate 1/3 of the sauce and baste the chicken with that so that you don’t cross contaminate. Remember to wash your brush between uses. I like this silicone basting brush. Place chicken and cook for 14 minutes. Half way through flip the skewers and baste the chicken with the sauce, usually there will be excess on the baking sheet and I’ll just use that.
Once the chicken is cooked, change oven to broil and broil for about two minutes so the top of the chicken gets a little more golden brown. Remove for oven and baste chicken with the remaining garlic parmesan sauce.
You can serve them on their own as appetizers or over a bed of rice with a side of veggies. Another great side dish to serve along side these garlic parmesan chicken kabobs are my twice baked potatoes!
I’d love to hear what you think of this recipe. You can leave your thoughts down below.
Garlic Parmesan Chicken Kabobs
Ingredients
- 2 lbs Chicken Breasts aprox 4 breasts
- 2 tbsp Olive Oil
Chicken Seasoning
- 2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- ½ tsp Pepper
Garlic Parmesan Sauce
- 1 Stick Butter 8 tablespoons
- 8-10 Cloves garlic peeled and minced
- ½ cup Parmesan grated
- 2 tsp Red Pepper flakes
Instructions
Prep & Skewer Chicken
- Before starting, soak skewers in water for 30 minutes. I use about twelve 4 inch wood skewers. You can use longer one too, it doesn't matter.
- Preheat oven to 450 degrees and prepare a baking sheet by lining it with foil.
- Combine the chicken seasoning, set aside. Prep the chicken by cutting it in 2" chunks. (they don't have to be precise). Place them in a bowl or ziplock bag and toss in the olive oil and spices, coating well on all sides.
- Pack the chicken onto each skewer, making sure they are tightly packed so that there isn't any space between the chicken chunks to ensure maximum juiciness.
Make the Garlic Parmesan Sauce
- In a sauce pan melt the butter over low heat. Add minced Garlic, red pepper flakes and parmesan. Whisk together until garlic is fragrant, about 1-2 minutes.
- Scoop out 1/3 of the sauce and use that for basting the pre-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so that you don't cross contaminate. Be sure to wash your basting brush in between.
Cook the Chicken
- Place basted chicken skewers on prepared baking sheet and cook for 14 minutes, flipping half way through and basting with a little more of the garlic sauce. (Save most of it for when the chicken is done)
- Switch oven to broil and cook an additional 2 minutes so the tops get golden brown. Pour remaining garlic butter sauce over skewers and sprinkle with remaining parmesan.