Tank Cooks Garlic Parmesan Chicken Skewers

Thanks to William Barber for the recipe

 Send recipe ideas to NJTank99@gmail.com

 Ingredients: 

• 1-1½ lb chicken breasts, cubed, or thighs 
• 3 Tbsp olive oil 
• 1 tsp paprika,
•  1 tsp garlic powder 
• 1 tsp onion powder 
• 1-2 tsp lemon pepper seasoning
•  ½ tsp salt 
• ¼ cup lemon juice

Garlic Butter Ingredients 

• 4-6 Tbsp butter
•  3 cloves garlic, minced 
• ¼ cup parmesan, grated 
• 2 tsp lemon juice, optional 
• 3 Tbsp fresh parsley, chopped; fresh cilantro will also work.
•  1 small lemon, sliced for garnish, optional

 Directions:

1.  In a large bowl, add cubed chicken. Try to cut the chicken into equal-sized chunks so it cooks evenly. Add olive oil, lemon juice, and seasonings. Mix well to coat the chicken evenly. Marinate for 15 minutes to 4 hours, covered with plastic wrap, in the fridge. 
2. Once you are ready to cook, skewer the chicken on wooden or metal skewers. Lay them on a flat baking sheet. In a sauce pan, on low, melt the butter down, add the minced garlic and let it simmer for 2 minutes. Set it aside somewhere warm/room temperature. 
3. Add the skewers to the grill! Preheat the grill to medium-high (400°F). Add the skewers directly to the grates and cook for about 8-10 minutes, turning often. Add the Parmesan and parsley, or your fresh herb of choice, to the cooled garlic butter. 
4. Grill the skewers for about 2 minutes per side, rotating and brushing with the garlic Parmesan butter. Once the chicken is golden and reaches 165ºF internally, take it off the Grill. Let the chicken rest on a baking sheet, then brush generously with leftover garlic Parmesan butter and a squeeze of lemon before serving.