Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp paprika
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced fine
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Cube the chicken. Cut your 1.5 lbs of chicken thighs into 1 inch cubes Note: Consistent size ensures they all finish cooking at the same time.
  2. Season the base. Toss the cubes with 2 tbsp olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp paprika in a bowl.
  3. Rest the meat. Let the chicken sit for 30 minutes at room temperature Note: This takes the chill off the meat for a more even sear.
  4. Thread the skewers. Slide the chicken onto skewers, leaving small gaps between each piece.
  5. Start the sear. Grill on medium high for 5-7 minutes per side until the chicken is charred and firm to the touch.
  6. Prepare the glaze. While the chicken is in its final 3 minutes of cooking, whisk together 4 tbsp melted butter, 3 cloves minced garlic, 0.5 cup grated Parmesan, 1 tbsp lemon juice, and 1 tbsp chopped parsley.
  7. Apply the flavor. Generously brush the garlic parmesan glaze onto the chicken during the last 180 seconds of cooking.
  8. Create the crust. Let the glaze bubble and sizzle for the remaining time until the cheese is golden and bubbling.
  9. Final touch. Sprinkle the 0.25 tsp red pepper flakes over the top for a hint of warmth.