In a large bowl, add cubed chicken. Try to ensure the chicken is equal size chunks to ensure they cook evenly. Add olive oil, lemon juice and seasonings. Mix well to ensure the chicken is coated well. Marinate for 15 minutes to 4 hours covered with plastic in the fridge.

Once you are ready to cook, skewer the chicken on wooden or metal skewers. Lay them on a flat baking sheet. In a sauce pan, on low, melt the butter down, add the minced garlic and let it simmer for 2 minutes. Set it aside somewhere warm/room temperature.

Add the skewers to the grill! 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 or other fresh herb of choice to the cooled garlic butter.

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