Kansas City BBQ Garlic Parmesan Chicken Skewers
Chicken skewers are a grilling essential, but these aren’t your average kabobs. This recipe starts with Revolution Barbecue’s Kansas City BBQ Rub—a sweet, smoky blend that gives boneless chicken thighs rich flavor and gorgeous caramelization. Then we finish them off with a buttery garlic-Parmesan baste that melts over the grill-seared meat. It’s the kind of dish that goes straight from grill to plate to repeat. Serve them in pita, wrap them in foil for tailgates, or eat them right off the skewer—just don’t skip the extra sprinkle of Parmesan. These skewers bring the full Kansas City BBQ experience to your backyard.
Kansas City BBQ Garlic Parmesan Chicken Skewers
Glenn Connaughton
4
10 minutes
15 minutes
390
American
Main Dish
These grilled chicken skewers showcase everything we love about Kansas City-style BBQ—sweet, smoky, and built for flavor. Boneless chicken thighs are seasoned with Revolution Barbecue’s Kansas City BBQ Rub, grilled to perfection, and basted with a creamy garlic-Parmesan butter that clings to every crispy edge. The chicken stays juicy thanks to tight skewer packing, and the finishing butter melts into the smoky crust for a mouthwatering finish. Ideal for summer grilling or anytime you want big flavor fast, these skewers deliver the kind of taste that makes people ask for seconds.
Ingredients
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- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon Revolution Barbecue Kansas City BBQ Rub
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- 5 tablespoons unsalted butter, softened
- 1/4 cup freshly grated Parmesan cheese
- 3 cloves garlic, finely grated or minced
- 1 tablespoon very finely diced fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Prep the Chicken: Slice the chicken thighs into bite-sized pieces. In a mixing bowl, combine with olive oil and Kansas City BBQ Rub, stirring well to coat evenly.
- Skewer the Chicken: Thread the chicken onto 4 skewers (about 8 inches long), packing the pieces tightly together to keep them juicy during grilling. Leave a small gap at each end of the skewer.
- Grill the Skewers: Preheat your grill to medium-high (about 400°F). Oil the grates to prevent sticking. Grill the skewers over direct heat for about 4 to 5 minutes per side, turning occasionally, until charred and the internal temperature reaches 160°F. Move to indirect heat if flare-ups occur or to finish cooking.
- Make the Garlic Butter: While the chicken grills, mix the softened butter with Parmesan, garlic, parsley, salt, and pepper in a bowl. Microwave in 5-second intervals until just soft enough to brush but not fully melted.
- Baste and Finish: During the last few minutes of grilling, brush the skewers with 1/3 of the garlic butter, flip, and brush again with another 1/3. After removing from the grill, brush with the remaining butter and sprinkle with extra Parmesan and parsley while hot.
