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Garlic-Parmesan Chicken Skewers

Juicy grilled chicken skewers brushed with garlic-parmesan butter while they cook. The skewers are savory, rich, and great for a barbecue or a relaxed weekend lunch.

Meal type: LunchCuisine: AmericanMain ingredient: ChickenTime: 2 hours 40 minutes totalFood type: MeatDifficulty: HardServings: 4 servings, makes about 8 skewers
got-timehigh-proteinGluten-free

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Ingredients

  • For the chicken:
  • 4 chicken breast fillets, about 1.2 kg
  • 3 tbsp BBQ rub
  • 2 tbsp oil
  • For the garlic-parmesan butter:
  • 100 g butter, very soft
  • 40 g finely grated parmesan
  • 2 tbsp hot sauce
  • 2 garlic cloves
  • 1 tbsp chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Steps

  1. Cut the chicken breast into even cubes, about 2.5 cm wide.
  2. Put the chicken in a bowl.
  3. Add oil and BBQ rub.
  4. Mix until all chicken pieces are evenly coated.
  5. Cover and marinate in the fridge for 2 hours.
  6. If using wooden skewers, soak them in water for about 30 minutes before grilling.
  7. For the butter, put the soft butter in a heatproof bowl.
  8. Add parmesan, hot sauce, pressed or finely grated garlic, parsley, salt, and pepper.
  9. Mix until you have a soft garlic-parmesan butter.
  10. Thread the marinated chicken pieces onto skewers.
  11. Heat the grill to medium heat.
  12. Grill the skewers for about 15-20 minutes, turning regularly.
  13. After about 10 minutes, start brushing the skewers with garlic-parmesan butter.
  14. Turn and brush again so the butter coats the chicken and the parmesan can form a light crust.
  15. Grill until the chicken is cooked through and reaches 75°C in the thickest piece.
  16. Brush with the last bit of butter just before serving.

Beginner Notes

  • This is not a beginner recipe. The chicken can dry out, and the parmesan butter can burn if the grill is too hot.
  • Keep the grill at medium heat. If it is too hot, the outside browns before the chicken is cooked inside.
  • Try to cut the chicken pieces the same size so they cook evenly.
  • A meat thermometer is the safest way to check chicken. Aim for 75°C.
  • Use a heatproof bowl for the butter if you want to keep it soft near the grill.
  • Check the BBQ rub and hot sauce labels if you need the recipe to be gluten-free.