In a large bowl, add cubed chicken and ensure even size for cooking. Add olive oil, lemon juice, and seasonings. Mix well to coat the chicken. Marinate for 15 minutes to 4 hours covered in the fridge.

Skewer the chicken on wooden or metal skewers and lay them on a flat baking sheet.

In a saucepan on low, melt the butter. Add the minced garlic and let it simmer for 2 minutes. Set aside somewhere warm.

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 Parmesan and parsley to the cooled garlic butter.

Brush the skewers with garlic Parmesan butter while cooking. Once the chicken is golden and reaches an internal temperature of 165ºF, remove from the grill.

Let the chicken rest on a baking sheet and brush generously with leftover garlic Parmesan butter and a squeeze of lemon before serving.