1. Prep the Chicken: Trim any excess fat from the chicken thighs and cut them into evenly sized 1.5-inch chunks.

2. Make the Marinade: In a large bowl, whisk together olive oil, minced garlic, salt, pepper, and lemon juice (if using). Add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

3. Skewer the Chicken: Thread the marinated chicken pieces onto soaked wooden skewers or metal skewers. Leave a little space between each piece for even cooking.

4. Cook the Skewers: Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates or pan. Place the skewers on the grill and cook for 4–5 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).

5. Make the Garlic Parmesan Butter: While the chicken cooks, melt the butter in a small saucepan. Add minced garlic, parsley, and red pepper flakes (if using), and stir until fragrant—about 1 minute. Turn off the heat and stir in the grated parmesan cheese.

6. Brush and Serve: Once the chicken is cooked, brush the garlic parmesan butter generously over the skewers while still hot. Sprinkle with extra parmesan and parsley if desired. Serve immediately.