In a large bowl, add cubed chicken. Ensure the chicken is equal size chunks for even cooking. Add olive oil, lemon juice, and seasonings. Mix well to coat the chicken. Marinate for 15 minutes to 4 hours covered with plastic 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 or at room temperature.

Preheat the grill on medium/high to 400°F. Add the skewers directly to the grates and cook for about 8-10 minutes, turning often.

Brush the skewers with the garlic Parmesan butter and let them sit on the grill for about 2 minutes on each side, rotating. Once the chicken is golden and reaches 165ºF internally, take it off the grill.

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