Garlic Mozzarella Chicken Bomb Skewers

You, my friend, would be right; this is probably one of the most fun and fulfilling chicken dishes I have ever made. There is something blatantly exciting about biting through the juicy, garlicky chicken piece just to discover molten mozzarella inside. It feels like comfort food meets backyard barbecue; every time I make these, people stand around the grill or oven waiting for the first batch.

Garlic Mozzarella Chicken Bomb Skewers are really what they say they are: bite-sized stuffed chicken pieces coated in a rich marinade, filled with gooey mozzarella, and grilled or baked to a shine. Bold, fun, and flavorful.

What makes them special?

The element of surprise. Outside, you have tender chicken; inside is creamy, stretchy mozzarella that oozes from your first bite. And the glue that holds it all together: garlic, in all its aromatic glory. These skewers can grace any party, midweek dinner, or protein snack.

Why You’ll Love This Recipe

• Overloaded with an explosion of flavor: Each bite packed with garlicky, cheesy, juicy chicken.
• Pleasant: Just perfect during family dinners, barbecues, or on game nights.
• Easy to make prep: Just a little chopping, and you’re done in a few steps, even if you’ve never been a star in the kitchen.
• Customisable: Cheese can be replaced, spices can be altered, or low-carb/keto versions can be made.
• Fun to eat: Who does not like food on a stick?

Tools You’ll Need

Nothing fancy here—just a few basics that make life easier:

• Cutting board and sharp knife: For trimming the chicken and cutting the cheese into chunks.
• Skewers: Metal or wooden; if wooden, soak them in water for 30 minutes to prevent burning.
• Tongs: For flipping skewers safely on the grill or in the oven.
• Baking sheet + rack: Use this if you will bake in the oven; it helps the heat circulate evenly.
• Aluminum foil or parchment paper: For easy cleanup.

Ingredients (Serves 4, makes about 10 skewers)

• Chicken breast or thighs – 2 lbs / 900 g, cut into 2-inch chunks (thighs stay juicier, but breasts work too).
• Mozzarella cheese – 8 oz / 225 g block, cut into small cubes (string cheese sticks also work!).
• Garlic cloves – 5, finely minced (or 1 ½ tbsp garlic paste).
• Olive oil – 3 tbsp / 45 ml, for richness and binding the marinade.
• Lemon juice – 2 tbsp / 30 ml, for brightness.
• Smoked paprika – 2 tsp / 5 g, adds depth.
• Dried oregano – 1 tsp / 2 g.
• Salt & black pepper – To taste.
• Fresh parsley – For garnish (optional).

Step-by-Step Instructions

Into a bowl, drizzle some olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper. Right now, inhale that garlicky, smoky smell that is the very essence of the flavor base.

2. Get the chicken ready.

Blot the chicken pieces with a paper towel because it helps the marinade to stick. Now cut them into cubes large enough to wrap around some pieces of mozzarella.

3. Stuff the mozzarella.

Insert a mozzarella piece into a small slit of chicken. If some of those mozzarella sticks stick out, do not worry; it is going to taste wonderful anyway. Pinch it together with your fingers.

4. Marinate.

Marinate the stuffed chicken in the marinade by tossing it around enough to coat properly. It will work its flavors for a good 30 minutes or up to 2 hours in the refrigerator. This is when the garlic magic happens.

5. Grab the skewers.

Place cubes of chicken onto skewers. Don’t clutter them; the spaces left in between will allow heat circulation.

6. Cook.

Method of grilling: Preheat the gas or charcoal grill to medium-high heat. Skewers will be grilled on medium-high heat for 12 to 15 minutes, turning occasionally until the chicken is fully cooked (the internal temperature reaches 165°F/74°C).

Baking: Preheat the oven at 400°F/200°C, place the skewers over a rack that is set inside a baking tray, and bake for about 18-20 minutes. For the last 2 minutes, broil to achieve some golden and crispy tops.

7. Serve and enjoy.

Garnish with fresh parsley and maybe a few spritzes of lemon juice. And when you take a bite of it, watch out for that molten lava that will scorch your mouth from all that melted cheese!

Serving Ideas

• With a side of garlic bread and salad for a full meal.
• Over buttered rice or couscous to catch all the juices.
• As an appetizer at parties with a creamy ranch or marinara dip.

Variations & Customizations

• Cheese swap – Try cheddar, provolone, or pepper jack for a twist.
• Spicy kick – Add chili flakes or cayenne to the marinade.
• Low-carb – Serve with zucchini noodles or cauliflower rice.
• Mediterranean vibe – Add olives and a sprinkle of feta on top before serving.

Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container up to 3 days. Reheat in oven at 350°F / 175°C until warm.
• Freezer: Freeze uncooked, marinated, stuffed chicken for up to 2 months. Thaw overnight before skewering and cooking.
• Make-ahead: You can marinate and stuff chicken a day ahead, then skewer right before cooking.

Pro Tips & Mistakes to Avoid

• Tip: Use block mozzarella, not shredded—it melts better and stays inside.
• Tip: Don’t skip soaking wooden skewers, unless you enjoy charred surprises.
• Tip: Keep chicken chunks slightly bigger than cheese cubes so the mozzarella stays tucked in.
• Mistake: Overcrowding skewers. It leads to steaming, not grilling.
• Mistake: Rushing the marinade. Give it at least 30 minutes so the garlic flavor shines.

Recipe Info

• Yield: 10 skewers (about 4 servings)
• Prep time: 25 minutes (plus marinating)
• Cook time: 15–20 minutes
• Total time: About 50 minutes

Nutrition (per skewer, approx.):

Calories: 210 | Protein: 25 g | Fat: 11 g | Carbs: 2 g

Final Thoughts

I’m really looking forward to you tasting these garlic mozzarella chicken bomb skewers. It’s one of those recipes that looks posh but is secretly easy – and you’ll see why I like it so much when the gooey cheese pulls away with your first bite. So give them a go, and when you do, I would love to hear how they turned out for you. Share it with friends, drop a comment, or even tag me if you snap a photo-I promise, these skewers are worth showing off.