Garlic Parmesan Chicken Skewers (Print Version)
# Ingredients:
01 -
2 lbs chicken tenders, thighs, or breast
02 -
2 tbsp olive oil
→ Garlic Parmesan Butter Sauce
03 -
1 stick butter
04 -
8-10 cloves garlic, minced
05 -
1/2 cup parmesan, grated
06 -
1 tbsp hot sauce
07 -
2 teaspoons red pepper flakes
08 -
1/3 cup fresh parsley, minced
→ Chicken Seasonings
09 -
2 teaspoons paprika
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon pepper
# Instructions:
01 -
Soak wooden skewers in water for at least 30 minutes. Combine the chicken seasonings into a small bowl. Slice chicken into 3-inch pieces and coat thoroughly with olive oil and spices in a bowl or ziptop bag. Pack the chicken tightly onto skewers, snipping skewer tops if needed for air fryer fit.
02 -
Microwave butter and garlic until partially melted. Mix with red pepper flakes, hot sauce, parsley, and parmesan. Whisk until combined. If sauce separates, add 1-2 tbsp of softened butter to re-emulsify. Divide: reserve 1/3 for basting par-cooked chicken and the rest for basting cooked chicken.
03 -
Cook 2-3 skewers at a time in preheated air fryer at 400°F for 5 minutes. Flip skewers, baste with sauce, and cook an additional 2 minutes. Flip again, baste, and cook another 5-6 minutes or until internal temperature reaches 165°F. Apply a final coating of clean reserved garlic sauce, sprinkle with parmesan, and serve.
04 -
Preheat oven to 450°F. Place skewers on a lined baking sheet and cook for 14 minutes, flipping halfway and basting with butter throughout. Broil an additional 2 minutes until golden. Finish with a final butter basting and sprinkle with parmesan.
05 -
Preheat grill to medium-high. Cook skewers over direct heat for 5-6 minutes per side, basting throughout. Serve with final butter basting and additional parmesan.
# Notes:
01 -
Prepare skewers tightly to retain juiciness. Leftover garlic parmesan butter can be served as a spread or dip alongside the skewers.