Description
This Garlic Parmesan Grilled Chicken recipe features tender, bite-sized chicken pieces seasoned with Cajun spices and coated in a rich, flavorful garlic Parmesan butter sauce. Grilled to perfection, this dish offers a delicious combination of smoky, savory, and tangy flavors that make it perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Chicken
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon Cajun seasoning
Garlic Parmesan Sauce
- 4 tablespoons butter
- 3 tablespoons Parmigiano Reggiano (parmesan cheese), grated
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
Instructions
- Preheat the Grill: Preheat your grill or grill pan to medium-high heat to ensure a nice sear on the chicken pieces.
- Make Garlic Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant but not burnt. Stir in the grated Parmesan cheese, red pepper flakes if using, lemon juice, and chopped parsley. Cook for another 1-2 minutes, stirring constantly, until the sauce is smooth and combined. Remove from heat and set aside.
- Season the Chicken: Coat the bite-sized chicken pieces evenly with Cajun seasoning to add a spicy, smoky flavor to the grilled chicken.
- Grill the Chicken: Place the seasoned chicken pieces on the grill. Cook for 6-8 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked through.
- Toss in Sauce: Remove the grilled chicken from the heat and immediately toss it in the prepared garlic Parmesan butter sauce, ensuring all pieces are well coated.
- Serve: Serve the garlic Parmesan grilled chicken immediately. Optionally, garnish with extra chopped parsley and grated Parmesan cheese for added flavor and presentation.
Notes
- Use fresh garlic and freshly grated Parmesan for the best flavor.
- Adjust red pepper flakes according to your preferred spice level or omit if sensitive to heat.
- Boneless, skinless thighs will be juicier than breasts but both work well.
- Ensure chicken reaches the safe internal temperature of 165°F to avoid undercooking.
- Serve with a side of grilled vegetables, salad, or rice for a complete meal.
