Lemon Herb Chicken Skewers With Parmesan Herb Butter

When it comes to grilling chicken, the marinade does all the heavy lifting - and these lemon herb chicken skewers prove it. Greek yogurt keeps the chicken incredibly tender while the lemon, garlic, and fresh herbs sink into every bite. Then you finish them with a melted Parmesan herb butter that makes the whole thing taste like it came from a restaurant. My boys clear the plate every single time.

I started making these on busy summer evenings when I wanted something on the grill that wasn't the same old routine. The Greek yogurt marinade was a game-changer for me - I used to think marinating chicken meant waiting forever and still ending up with dry, bland bites. Not with this one. The yogurt coats every piece and locks in so much moisture that even after sitting on a hot grill, the chicken stays juicy all the way through.

The Parmesan herb butter is the part my husband always talks about. I make a big batch and brush it on the second the skewers come off the heat. It melts right into all the little cracks and charred bits and it is SO good. If you love that buttery herby vibe, my garlic butter chicken skillet on the Blackstone gives you that same feeling on a weeknight with almost zero effort.

Key Ingredients

You do not need a long shopping list for these. Most of what goes into the marinade is already in your kitchen. A few notes on what makes each part work:

Greek yogurt - This is the key to tender chicken. The yogurt breaks down the meat just enough so it stays juicy on the grill. Do not skip it.

Fresh lemon - You need both the juice and the zest here. The zest adds a brightness that you just do not get from bottled lemon juice alone.

Fresh thyme - Fresh herbs make a real difference in the marinade. If you only have dried thyme, use about half the amount.

Parmesan - Use freshly grated if you can. It melts into the butter so much better than the stuff from the green can.

Butter - This is what ties the whole finish together. Melt it, mix in your herbs and Parmesan, and brush it on generously right when the chicken comes off the heat.

How to Make Lemon Herb Chicken Skewers

Step 1: Combine all the marinade ingredients in a bowl - Greek yogurt, olive oil, lemon juice and zest, crushed garlic, thyme, oregano, paprika, salt, and pepper. Stir until everything is mixed together.

Step 2: Cut your chicken breasts into bite-sized chunks and toss them into the marinade. Mix well so every piece gets coated. Cover and refrigerate for at least 30 minutes. If you have more time, let it sit up to 24 hours - the longer the better!

Step 3: When you are ready to cook, thread the marinated chicken onto your skewers. I prefer metal skewers because they are reusable and you do not have to worry about soaking them. If you are using wooden skewers, soak them in water for at least 30 minutes first so they do not burn on the grill.

Step 4: Heat your outdoor grill to 425F. Cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides. This usually takes about 20-25 minutes total.

5. Step 5: While the chicken is grilling, combine the melted butter, fresh dill, parsley, oregano, and grated Parmesan in a small bowl.

Step 6: The moment the chicken comes off the grill, brush that Parmesan herb butter on liberally. Every piece. Do not hold back!

Let the skewers rest for 5 minutes before serving. This keeps all those juices right where you want them.

Tips for the Best Results

Marinate as long as you can. Thirty minutes works, but if you can toss the chicken in the marinade the night before, you will notice a big difference in flavor and tenderness. I will often prep these on Sunday for an easy Monday night dinner.

Do not crowd the skewers. Leave a little space between each chunk of chicken so the heat can circulate and get that nice golden color all the way around. If pieces are pressed too tight together, they steam instead of grill.

Check doneness with a thermometer. Chicken is safe to eat at 165F internal temperature. It takes the guesswork out completely. My bite size steak uses the same approach and it works every time.

Brush the butter on immediately. Right when the skewers come off the heat - that is the moment. The residual heat melts everything together beautifully and the butter soaks right in.

Rest before serving. Five minutes feels like a long time when everyone is hungry, but it really does make the chicken more juicy. Promise it is worth it.

If you love quick and easy grilling recipes like this one, there are so many good ones on the site to keep dinner exciting all summer long.

Lemon Herb Chicken Skewers FAQ

How to Store Leftovers

Fridge: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.

Freezer: Let the chicken cool completely, then store in a freezer-safe container for up to 2-3 months.

Reheating: Warm in a skillet over medium heat with a tiny splash of water to keep things moist. You can also reheat in the oven at 350F for about 10 minutes. Leftovers are great chopped up and added to salads, rice bowls, or wraps the next day!

What to Serve with These Skewers