Air Fryer Garlic Parmesan Chicken Skewers
These garlic parmesan chicken skewers are so juicy and full of flavour!
Servings: 4 skewers
Cost: £2.50 / $3
Equipment
- Sharp Knife & Chopping Board
- Large Mixing Bowl & Tongs
- Small Bowl & Brush
- Air Fryer
- 4 20cm / 8" Skewers (see notes)
Ingredients
Chicken
- 640g / 1.4lb boneless skinless Chicken Thighs
- 1 tbsp Olive Oil
- 1 tsp Paprika
- 3/4 tsp EACH: Garlic Powder, Salt
- 1/2 tsp Black Pepper
- 1/4 tsp EACH: Onion Powder, Cayenne Pepper (reduce if you really don't like spice - it's very subtle though)
Garlic Parmesan Butter
- 75g / 5 tbsp Unsalted Butter, softened
- 20g / 1/4 cup freshly grated Parmesan
- 3 cloves of Garlic, finely grated/minced (see notes)
- 1 tbsp very finely diced Fresh Parsley
- 1/4 tsp EACH Salt, Black Pepper, or to taste
Instructions
- Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning.
- Thread the chicken onto 4 skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy.
- Place in the air fryer and cook at 200C/400F for 10 minutes.
- Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper. You want the butter to be soft enough to brush, but not completely melted. A little creamy if you will. Pop in the microwave for 5 second blasts until you reach this consistency.
- After 10 minutes, flip the skewers (I find this easiest with a pair of tongs) and brush with 1/3 of the butter. Air fry for 2 minutes and 30 seconds, then flip them and brush with another 1/3 of the butter. Air fry again for another 2 minutes and 30 seconds, or until lightly charred on the outside and piping hot right through the centre (timings may depend on size of chicken pieces - safe internal temp for chicken is 165F/74C).
- Remove the skewers and brush with the remainder of the butter. Sprinkle over more parmesan & parsley whilst they're still hot if desired.
Video
Notes
a) Skewers - I use wooden skewers and have never had a problem with them burning. You can use metal, just be aware they'll be piping hot! I find 20cm/8" work great and slot into the air fryer perfectly. Just cut/snap the skewers to fit size as needed.
b) Chicken Thigh - I highly recommend using thigh as it's much fattier and is more difficult to overcook. You could try breast, but just be aware it'll likely cook through quicker. The safe internal temp for chicken is 74C/165F, so pull it out and starting basting just before it reaches that.
c) Basting - The chicken is nearly cooked after 10 minutes and the outside is piping hot, so I just use the same brush/butter throughout. If you're at all wary just save 1/3 of the butter for the end baste and use a different brush (or clean the first one).
d) Garlic - 3 cloves gives you a good punch of garlic flavour, especially because the cloves are grated. It will very lightly cook from the leftover heat from the chicken. Even if you love lots of garlic, try 3 the first time around then increase next time if you want to.
e) Parmesan - Make sure it's freshly grated. The pre-grated stuff won't melt as easily.
f) Serving - I love these in a flatbread with some salad and Caesar dressing. Also great on some Mashed Potato!
g) Calories - Per skewer.
Nutrition
Calories: 384kcal | Carbohydrates: 2.18g | Protein: 33.1g | Fat: 26.62g | Saturated Fat: 12.629g | Polyunsaturated Fat: 2.543g | Monounsaturated Fat: 9.153g | Trans Fat: 0.692g | Cholesterol: 194mg | Sodium: 826mg | Potassium: 432mg | Fiber: 0.4g | Sugar: 0.12g | Vitamin A: 921IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1.6mg