Garlic Parmesan Chicken Skewers (Printable Version)
Juicy chicken skewers coated in a rich garlic parmesan butter sauce, easily prepared in your air fryer, oven, or grill.
# Ingredients:
→ Protein
01 -
900g chicken tenders, thighs or breast
→ Marinade & Seasoning
02 -
2 tablespoons olive oil
03 -
2 teaspoons paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon black pepper
→ Parmesan Garlic Sauce
08 -
115g unsalted butter (1 stick)
09 -
8-10 cloves garlic, minced
10 -
50g parmesan cheese, freshly grated
11 -
1 tablespoon hot sauce
12 -
2 teaspoons red pepper flakes
13 -
1/3 cup fresh parsley, finely minced
# Steps:
01 -
Soak wooden skewers in water for 30 minutes to prevent burning. Meanwhile, combine paprika, garlic powder, onion powder, salt and pepper in a small bowl. Cut chicken into 7-8cm pieces and toss with olive oil and the seasoning mixture until evenly coated.
02 -
In a small saucepan over medium heat, melt butter and add minced garlic, cooking until fragrant but not browned, about 1-2 minutes. Stir in red pepper flakes, hot sauce, and parsley. Remove from heat and fold in grated parmesan cheese. Divide the sauce into two portions - one for basting during cooking and one for finishing.
03 -
Thread seasoned chicken pieces onto the soaked skewers, packing them tightly with no gaps between pieces for even cooking. If necessary, trim skewer ends to fit your cooking device.
04 -
Preheat air fryer to 200°C (400°F). Arrange skewers in a single layer and cook for 5 minutes. Flip, baste with sauce, and cook for 2 minutes. Flip once more, baste again, and cook for 5-6 minutes until chicken reaches an internal temperature of 74°C (165°F).
05 -
Brush cooked skewers with the reserved clean sauce (never use sauce that contacted raw chicken) and sprinkle with additional grated parmesan cheese before serving.
# Notes:
01 -
Can be cooked in oven at 230°C (450°F) for similar timing or on a preheated grill over medium-high heat.
02 -
Always keep basting sauces separate to avoid cross-contamination between raw and cooked chicken.