Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs, cubed
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 1/2 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning (optional)
- 1/4 tsp red pepper flakes (optional)
- Wooden or metal skewers
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, parmesan, parsley, salt, pepper, and optional seasonings.
- Add chicken to marinade, mix well, and refrigerate for 30 minutes to 4 hours.
- Soak wooden skewers if using, then thread marinated chicken onto skewers.
- Grill: Cook skewers over medium-high heat for 5–7 minutes per side until golden and cooked through.
- OR Bake: Preheat oven to 400°F. Bake on a wire rack over a sheet pan for 20–25 minutes, flipping halfway. Broil 2 minutes to finish.
- Serve hot with a dip or over rice, salad, or pasta.
Notes
- Swap parmesan with nutritional yeast for dairy-free.
- Add bell peppers, onions, or zucchini between chicken for variety.
- Leftovers store well for up to 4 days in the fridge.
- Great for meal prep, wraps, and bowls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill or Bake
- Cuisine: American, Mediterranean