Ever had that moment when you’re staring at your Blackstone grill, wondering, “What can I whip up that’s quick, flavorful, and feels like a treat?” Enter Garlic Parmesan Chicken Skewers. These little bites are packed with garlicky goodness, a hint of Parmesan, and just the right touch of char from the grill. So good. Whether you’re a Blackstone pro or just getting started, this recipe is your ticket to an easy, crowd-pleasing dinner.
Top Reasons To Make It
First off, it’s quick—just 20 minutes from prep to plate. Second, it’s versatile. You can serve these skewers as an appetizer, main dish, or even toss them into a salad. And let’s not forget the flavor. Garlic and Parmesan? A match made in heaven. Plus, cooking on a Blackstone means fewer dishes and more time to relax.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs (cut into 1-inch pieces)—juicy and flavorful.
- ¼ cup olive oil—helps the seasoning stick and prevents sticking.
- 3 garlic cloves (minced)—for that irresistible aroma.
- ½ cup grated Parmesan cheese—a creamy, nutty finish.
- 1 tsp paprika—adds a smoky undertone.
- ½ tsp black pepper—for a subtle kick.
- ½ tsp salt—balances the flavors.
- 2 tbsp chopped parsley (optional)—adds a fresh pop of color.
- Wooden skewers (soaked in water for 30 minutes)—prevents burning.
Instructions
- Prep the skewers: Thread the chicken pieces onto the soaked skewers, leaving a little space between each piece.
- Mix the marinade: In a bowl, combine olive oil, minced garlic, Parmesan, paprika, black pepper, and salt.
- Coat the chicken: Brush the marinade generously over the skewers, ensuring each piece is well covered.
- Heat the Blackstone: Preheat your Blackstone grill to medium-high heat.
- Grill the skewers: Place the skewers on the grill and cook for 4–5 minutes per side, or until the chicken is cooked through and slightly charred.
- Finish and serve: Sprinkle with chopped parsley if desired, and serve immediately.
Grilling On A Blackstone
Cooking on a Blackstone is a game-changer. The flat surface ensures even cooking and those beautiful grill marks we all love. For this recipe, medium-high heat is key—it gives the chicken that perfect sear without drying it out. And don’t forget to oil the grill lightly before you start. Trust me, it makes all the difference.
Variations & Substitutions
Swap chicken thighs for breasts if you prefer leaner meat. Vegetarian? Try tofu or halloumi instead. If you’re out of Parmesan, Asiago or Romano work beautifully. For a spicy twist, add a pinch of red pepper flakes. And if you don’t have a Blackstone, a regular grill or even a stovetop grill pan will do.
Tips For Success
Soak your skewers—seriously, it’s worth the effort. Use fresh garlic for the best flavor. Don’t overcrowd the grill; give the skewers room to cook evenly. Keep an eye on the chicken—it’s done when it reaches 165°F. And lastly, have fun with it. Cooking should feel like joy, not a chore.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them on a preheated grill or skillet for 2–3 minutes per side. You can also freeze the skewers (before grilling) for up to 3 months. Just thaw and cook as directed.
Frequently Asked Questions
- Can I use chicken breasts instead of thighs? Absolutely. Just adjust the cooking time slightly since breasts cook faster.
- What other outdoor griddle recipes pair well with this? Try Garlic Parmesan Chicken Skewers with grilled veggies or garlic butter rice.
- Can I make this ahead? Yes! Prep the skewers and marinade up to 24 hours in advance. Grill when ready.
- Do I need a Blackstone grill? Not at all. A regular grill or stovetop grill pan works beautifully.