In a large mixing bowl, combine ¼ cup of olive oil, 4 cloves of freshly minced garlic, ½ cup of grated Parmesan cheese, and 1 teaspoon each of dried oregano, basil, and thyme. Season with salt and black pepper to taste. Whisk until well blended.

Cut 1.5 pounds of chicken breasts into bite-sized cubes and add them to the bowl with the marinade. Toss gently to ensure each piece is evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F). Clean the grill grates and lightly oil them.

Thread the marinated chicken cubes onto skewers, leaving a gap between each piece for even cooking. Consider alternating with bell peppers or cherry tomatoes.

Place skewers on grill and cook for about 10 to 12 minutes, turning occasionally until golden brown and the chicken reaches an internal temperature of 165°F.

Remove skewers from the grill and let rest for a couple of minutes. Garnish with freshly chopped parsley and serve.