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.

Once ready to cook, skewer the chicken on wooden or metal skewers and lay them on a flat baking sheet.

In a saucepan on low heat, melt the butter, add minced garlic, and simmer for 2 minutes. Set aside.

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.

Add the Parmesan and parsley to the cooled garlic butter.

Let the skewers sit on the grill for about 2 minutes on each side while rotating and brushing with garlic Parmesan butter.

Once the chicken is golden and reaches 165ºF internally, remove from 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.