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Tender chicken skewers swimming in a buttery garlic parmesan glaze come together fast and taste like you put in a lot of effort. They’re great when you want something simple but with a little extra flavor for a weeknight or weekend cookout.
I threw this together on a crazy night and the garlic parmesan sauce really made the chicken pop without any fuss.
Ingredients
- Chicken tenders, breasts, or thighs: cook fast and work great either way, fresh or fully thawed is best for texture
- Butter: gives the sauce a creamy base and rich flavor
- Fresh garlic cloves: add a strong, tasty punch better than powder every time
- Parmesan cheese: brings a salty nutty touch grate fresh if you can
- Olive oil: sticks the spices to the meat and adds flavor, use extra virgin if possible
- Red pepper flakes and hot sauce: add a mild heat, tweak as you like
- Fresh parsley: brightens up the look and flavor
- Paprika, garlic powder, and onion powder: boost flavor and aroma, fresh spices do best
- Salt and black pepper: tie all the flavors together, season to taste
Steps
- Soak The Skewers:
- Stick wooden skewers in water for at least 30 minutes before cooking to keep them from burning and drying out while grilling or using an air fryer. This really helps when using wood near high heat.
- Prep The Chicken:
- Chop chicken into pieces about three inches long so they cook evenly. Toss them in a bowl or zip-top bag with olive oil and all the spices including paprika, garlic powder, onion powder, salt, and pepper. Mix well so every piece is covered in the seasoning.
- Thread The Skewers:
- Slide the coated chicken pieces tightly onto the wet skewers so they cook evenly and stay on well. Trim the skewers if you need so they fit comfortably in your air fryer basket.
- Make The Sauce:
- In a microwavable bowl, melt butter with minced garlic until soft and smelling great. Stir in red pepper flakes, hot sauce, fresh parsley, and grated parmesan until smooth and ready for basting.
- Par Cook And Baste:
- Put two or three skewers in the air fryer at 400°F and cook for five minutes. Take them out carefully, flip, and brush with about a third of your sauce set aside for this. Put back in air fryer for two more minutes.
- Finish Cooking:
- Flip the skewers again, slather on more sauce from your stash. Cook another five to six minutes or until the inside hits 165°F for juicy, fully cooked chicken with a nice golden finish.
- Last Step:
- When cooked through, give the skewers one more brush with the leftover sauce. Top with extra parmesan and serve right away so it’s bursting with flavor.
Fresh garlic is the star here. It blends with hot sauce and butter for a melt-in-your-mouth taste every time. This dish became a family favorite one summer on a busy night thanks to how simple and tasty it is.
Storing Tips
Keep leftovers in a sealed container in the fridge up to four days. Heat using a skillet or air fryer to keep crispness instead of the microwave which can make chicken rubbery. You can also keep the sauce separate and add fresh before eating.
Swap Ideas
Chicken thighs are juicy but breasts work too, just keep an eye on cook times. Butter can be swapped with olive oil for less richness. If you want a sharper taste, try pecorino Romano instead of parmesan.
Serving Suggestions
These skewers go great over fluffy rice or with a fresh green salad for a balanced meal. Pair with grilled veggies or crusty bread to soak up sauce. A cold beer or light white wine is a nice match too.
This simple method delivers juicy, tasty chicken skewers every time and works for anything from casual dinners to get-togethers outdoors.
Frequently Asked Cooking Questions
- → How can I stop the skewers from catching fire while cooking?
Make sure to soak wooden skewers in water for about 30 minutes before putting them in the heat. This helps keep them safe and less likely to burn.
- → What’s the best way to know if the chicken is done?
Check with a meat thermometer and look for 165°F inside to make sure it's cooked right and still juicy.
- → Can I make this spicier or milder?
You bet! Just change how much hot sauce and red pepper flakes you add so it matches your heat taste without messing up the buttery parmesan flavor.
- → Is it important to use fresh parmesan cheese here?
Freshly grated parmesan melts better and gives a richer taste, which really makes the dish pop.
- → Why do I need to baste the chicken multiple times during cooking?
Doing this keeps the chicken juicy and loads it with flavor by letting the garlic parmesan butter sink in layer after layer.