Description
These Garlic Parmesan Chicken Skewers are incredibly flavorful and juicy, cooked quickly in the air fryer. Tender chicken pieces are seasoned, skewered, and basted with a rich garlic Parmesan butter sauce for a delicious appetizer or main course.
Ingredients
Scale
For the Chicken & Seasonings:
- 2 pounds boneless, skinless chicken (tenders, thighs, or breasts), cut into 3-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Wooden skewers (see notes)
For the Garlic Parmesan Butter Sauce:
- 1 stick (1/2 cup, 113g) unsalted butter
- 8–10 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon hot sauce (e.g., Frank’s RedHot), or more to taste
- 2 teaspoons red pepper flakes (adjust to taste)
- 1/3 cup fresh parsley, minced
- Extra grated Parmesan cheese, for garnish (optional)
Instructions
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
- Prepare Chicken Seasoning: In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Mix well.
- Prepare Chicken: Cut the chicken into approximately 3-inch pieces. Place the chicken pieces in a large bowl or zip-top bag. Drizzle with olive oil and sprinkle with the prepared seasoning mixture. Toss until the chicken is evenly coated.
- Skewer Chicken: Thread the seasoned chicken pieces onto the soaked skewers, packing them tightly together with minimal space in between. This helps keep the chicken juicy. If your skewers are too long for your air fryer basket, snip off the top few inches after skewering the chicken.
- Make Garlic Parmesan Butter Sauce:
- In a microwave-safe bowl, combine the butter and minced garlic. Microwave until the butter is partially melted.
- Add the red pepper flakes, hot sauce, minced fresh parsley, and grated Parmesan cheese to the bowl. Whisk everything together until combined. (If the sauce separates, add 1-2 tablespoons of softened butter and whisk vigorously to re-emulsify.)
- Reserve Sauce (Important): Scoop out approximately 1/3 of the sauce into a separate small bowl. This portion will be used for basting the par-cooked chicken. Reserve the remaining 2/3 of the sauce in the main bowl for basting the fully cooked chicken to prevent cross-contamination. Use separate basting brushes or wash the brush thoroughly between uses.
- Preheat Air Fryer: Preheat your air fryer to 400°F (200°C).
- Air Fry (First Cook): Place 2-3 skewers at a time in the air fryer basket, ensuring they are in a single layer and not overcrowded. Cook at 400°F (200°C) for 5 minutes.
- Flip and Baste: Remove the air fryer basket. Flip the skewers over. Baste the chicken generously with the first portion (1/3) of the garlic parmesan butter sauce (the one reserved for par-cooked chicken).
- Air Fry (Second Cook): Return the basket to the air fryer and cook for an additional 2 minutes at 400°F (200°C).
- Flip, Baste, and Finish Cooking: Flip the skewers back to the original side. Baste again with the first portion of the sauce. Cook for another 5-6 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Total cook time should be around 12-14 minutes, but this can vary based on your air fryer and the size of the chicken pieces.
- Final Baste and Serve: Once the chicken skewers are fully cooked, remove them from the air fryer. Brush generously with the remaining reserved (clean) garlic parmesan butter sauce. Sprinkle with extra grated Parmesan cheese, if desired. Serve immediately.
Notes
- Chicken Choice: Chicken tenders, thighs, or breasts can be used. Thighs will generally be juicier. Cut pieces uniformly for even cooking.
- Soaking Skewers: Soaking wooden skewers prevents them from burning in the air fryer. Metal skewers can also be used.
- Packing Skewers: Packing the chicken tightly helps retain moisture.
- Sauce Separation: If the butter sauce separates, whisking in a bit more softened (not melted) butter can help bring it back together.
- Cross-Contamination: It’s crucial to use separate portions of sauce (and separate brushes or washed brushes) for basting raw/partially cooked chicken versus fully cooked chicken.
- Air Fryer Variations: Cooking times can vary significantly between air fryer models. Use the time as a guide and rely on an internal meat thermometer for accuracy (165°F/74°C).
- Alternative Cooking Methods: These skewers can also be grilled or baked in the oven. Grilling: Grill over medium-high heat, turning and basting frequently. Oven: Bake at 400°F (200°C) on a lined baking sheet, turning and basting halfway through, until cooked through.
- Storage: Store leftover cooked skewers in an airtight container in the refrigerator for 3-4 days. Reheat gently.