Ingredients
- 4 boneless chicken breasts, cubed
- 15 medium-sized skewers
Marinade
- 1 tbsp. oil
- 1 tsp grated garlic
- 1 tsp garlic salt
- 1 tsp paprika
- 1 tsp oregano
- 2 tsp Italian seasoning (Blackstone Tuscan Herb or Tutto Italiano)
- 1.5 tsp Blackstone Bayou Blend (Cajun seasoning)
- 2 tbsp. Parmesan cheese
- ¼ cup Dukes Mayo
Garlic Butter
- 1 stick unsalted butter, melted
- 2 tbsp. fresh grated garlic
- ½ tsp garlic salt
- 1.5 tbsp. flat-leaf parsley, chopped
- 2 tbsp. Parmesan cheese
- Pinch of crushed red pepper
Instructions
- Cube the chicken and place it in a large bowl. Add the marinade ingredients, coating the chicken evenly. Marinate for at least 20 minutes, or up to overnight.
- Thread the chicken onto the skewers. Preheat the Blackstone griddle to medium to medium-high heat and add a thin layer of oil. Place the skewers on the griddle and cook for 2-3 minutes on each of the four sides.
- While the chicken is cooking, mix the garlic butter ingredients in a small bowl. In the last couple of minutes of cooking, brush the chicken skewers with the garlic butter on both sides. Plate the skewers, garnish with more Parmesan cheese if desired, and enjoy!
Notes
Use boneless, skinless chicken breasts or thighs for juicy, tender skewers.
Marinate for at least 30 minutes (or up to 4 hours) in the garlic parmesan mixture for maximum flavor.
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning on the griddle.
Cook the skewers on medium-high heat on the Blackstone for even searing and a golden crust.
Sprinkle with extra Parmesan and fresh parsley before serving for a restaurant-quality finish.
Pairs perfectly with grilled veggies, rice, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desssert
Nutrition
- Calories: 220kcal
- Sugar: 0g
- Sodium: 450mg
- Fat: 10g
- Carbohydrates: 1 g
- Fiber: 0g
- Protein: 28g
Keywords: BLACKSTONE GARLIC PARMESAN CHICKEN SKEWERS