Ingredients
Chicken Skewers
- 10-12 bamboo or wooden skewers
- 600 g chicken breast (or thighs or tenderloin), cut into chunks about 2 ½cm x 1 ¼cm
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon paprika (sweet or smoked)
- ½ teaspoon onion powder
- 3 teaspoons vegetable oil
Garlic Parmesan Sauce
- 100 g salted butter, melted
- 4 cloves garlic, minced or finely chopped
- 2 teaspoons Italian seasoning or Tuscan seasoning
- 2 tablespoons lemon juice
- ⅓ cup lightly packed parmesan cheese, finely grated (20g / ¾oz)
- 1-2 teaspoons sriracha (or other hot sauce), or to taste
- Chopped fresh parsley, to serve (optional)
Instructions
- Prepare the Skewers: Soak bamboo or wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Cut the Chicken: Cut the chicken breast into chunks approximately 2 ½cm by 1 ¼cm for even cooking and easy threading.
- Season the Chicken: In a mixing bowl, combine the chicken chunks with salt, freshly cracked black pepper, paprika, onion powder, and vegetable oil. Mix thoroughly to coat all pieces.
- Thread the Chicken: Thread the seasoned chicken pieces tightly onto the soaked skewers ensuring there are no gaps for even cooking.
- Make the Garlic Parmesan Sauce: Melt the butter in a saucepan over low to medium heat. Add the minced garlic and Italian seasoning, cooking gently for 2 minutes until fragrant.
- Add Lemon Juice and Sriracha: Remove the saucepan from heat and stir in lemon juice and sriracha. After about a minute, add the grated parmesan cheese and stir until combined (the cheese does not need to melt).
- Set Aside Sauce for Basting: Reserve 2 tablespoons of the sauce for serving, and keep the remaining sauce warm for basting while grilling.
- Preheat Grill: Heat a BBQ grill to medium-high heat or heat a grill pan on the stovetop over medium-high heat for a few minutes.
- Grill the Chicken Skewers: Place the skewers on the grill or grill pan without overcrowding. Grill the chicken for 3 minutes on one side.
- Turn Skewers: Turn the skewers and cook for another 2 minutes on the second side.
- Lower Heat and Baste: Reduce heat to medium. Turn the skewers again, brush the top side liberally with the basting sauce, and continue cooking for 2 more minutes. If edges begin to burn, reduce the heat slightly.
- Final Turn and Baste: Flip the skewers one last time, baste again with the sauce, and grill for a final 2 minutes to ensure chicken is fully cooked and nicely glazed.
- Finish Cooking and Keep Warm: If the skewers need longer, continue to turn and cook for another minute or two until done. If cooking in batches, keep the first batch warm in a low oven (around 70°C/160°F).
- Serve: Warm the reserved serving sauce slightly in the microwave and spoon it over the cooked skewers. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Soak wooden or bamboo skewers for at least 30 minutes to prevent them from burning during grilling.
- Use chicken thigh or tenderloin if you prefer a juicier texture instead of chicken breast.
- Adjust the amount of sriracha to control the heat level of the sauce.
- If your grill pan is small, cook the skewers in batches to avoid overcrowding for better browning and cooking.
- The parmesan does not need to melt completely into the sauce; a slightly granular texture is normal and adds flavor.
- Keeping cooked skewers warm in a low oven is helpful when grilling multiple batches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Halal
