Garlic Parmesan Chicken Skewers
Juicy chicken breasts marinated in tangy kefir and coated in a crispy garlic-parmesan crust. These skewers use a cold-hydration trick to ensure the perfect golden crunch every time.
Equipment
- Wooden Skewers
- Baking Sheet
- Parchment Paper
- Meat Thermometer
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1/2 cup plain kefir
- 3 cloves garlic, grated or minced
- 1 teaspoon lemon zest
- 1 tablespoon diced fresh thyme or 1 teaspoon of dried thyme
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 cup Italian bread crumbs
- 3/4 cup grated Parmesan
- 2 tablespoon olive oil
Instructions
Prep the Chicken and Marinade
- Cut the chicken breasts into even 1-inch pieces. Meanwhile, soak your wooden skewers in water for 30 minutes to prevent them from scorching during baking.
- In a large mixing bowl, combine the chicken pieces with the kefir, garlic, lemon zest, lemon juice, thyme, salt, sweet paprika, black pepper, and onion powder. Toss until every piece is thoroughly coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the kefir marinade to tenderize the chicken.
Coat and Chill the Skewers
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a shallow dish, stir together the Italian breadcrumbs and grated Parmesan cheese until well mixed.
- Thread 4 to 5 pieces of chicken onto each soaked skewer. Roll each skewer in the breadcrumb and Parmesan mixture, pressing gently to make sure the coating adheres to all sides.
- Arrange the skewers on the prepared pan and drizzle with olive oil. Place the pan in the refrigerator for 15 to 20 minutes for the Cold-Hydration Set, which helps the coating stick.
Bake Until Golden
- Bake the skewers at 400°F for 30 minutes, flipping them over halfway through. They are done when the crust is golden brown and the internal temperature reaches 165°F.
Notes
Soaking Skewers: Always soak wooden skewers in water for at least 30 minutes. This simple step prevents them from burning or splintering in the oven heat.
Temperature Check: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. This ensures the chicken is safe to eat while remaining perfectly juicy.
Double Skewer Method: If the chicken pieces spin when you try to flip the skewers, try running two parallel skewers through each row of meat for better control.
Storage and Reheating: Store leftovers in an airtight container for up to 3 days. For the best texture, reheat in an air fryer or oven at 350°F instead of the microwave to keep the coating crisp.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.