Air Fryer Garlic Parmesan Chicken Skewers
By Ruby Chen
Prep
15 min
Cook
12 min
Total
27 min
Servings
4
Level
Easy
These chicken skewers fit into a prep routine: soak the wooden skewers before you assemble‚ then air fry them with butter yet the cheese-parsley topping right before eating․ Four skewers cook on average in 10 to 12 minutes‚ with browned edges‚ charred spots‚ and a finish of garlic․
I use chicken breast cut into even bite-sized chunks; furthermore‚ I pat it dry until the paper towel comes away dry prior to the oil and cornstarch being applied․ A medium bowl provides the pieces ample space to become coated prior to threading‚ then I toss them until the coating appears tacky in addition to faintly white․ It must adhere to the pieces instead of forming a puddle․ A damp surface on the chicken causes it to steam in the basket‚ thus the exterior remains light․
Utilize skewers that are correctly sized for your basket and then arrange them in a single layer with no overlapping․ I flip the items halfway through the cook time‚ and then I pull them from the oven when the exterior appears brown with light charring at the edges‚ and skewers that are packed too tightly will steam instead of completely browning․ As soon as the items come out of the oven‚ brush on the garlic butter․ After that‚ gently dust the cheese over the hot coating․
I placed the finished skewers on crinkled parchment to catch the drips‚ then served them immediately‚ while mashed potatoes‚ scalloped potatoes‚ cucumber mozzarella salad‚ or baked garlic butter potatoes accompanied․
Why you'll love this recipe
- One pound of chicken on creates four skewers․ These skewers are loaded․ The portion is easy to divide at dinner․
- The chicken coats in one medium bowl prior to threading․ Prep stays contained․
- Wooden handles make the chicken easier to turn and eat‚ and they keep fingers off the hot pieces during serving them․
- The butter mixture is prepared during the time for which the basket runs․ It remains separate․ This occurs continuously until the chicken is hot․
- These skewers go straight from the basket onto the plate․ There is no slicing that is needed after using the air fryer․
Ingredients
- •1 lb boneless skinless chicken breast (450 g, cut into bite-sized chunks)
- •1 tbsp olive oil (15 ml)
- •1 tbsp cornstarch (8 g)
- •1 tsp garlic powder (3 g)
- •½ tsp salt (3 g)
- •¼ tsp black pepper (1 g)
- •3 tbsp unsalted butter (45 g, melted)
- •2 cloves garlic (10 g, minced)
- •¼ cup parmesan cheese (25 g, finely grated)
- •1 tbsp fresh parsley (4 g, chopped)
Instructions
- 1
Soak the wooden skewers in warm water for at least 15 minutes.
- 2
Pat the chicken chunks completely dry with a paper towel. Toss them in a medium bowl with the olive oil, then add the cornstarch, garlic powder, salt, and black pepper. Toss until the chicken has a tacky, faintly white coating.
- 3
Thread the chicken onto the soaked wooden skewers, packing it slightly tight while leaving room at the ends to hold them. Preheat the air fryer to 400°F (200°C) for 3 minutes. Arrange the skewers in a single layer without overlap and air fry for 10-12 minutes, flipping halfway through, until brown with slight charring at the edges.
- 4
Melt the unsalted butter in a small microwave-safe bowl while the chicken cooks. Stir in the minced garlic.
- 5
Lay the hot skewers diagonally on crinkled baking parchment paper over a plate. Brush them with the garlic butter, then immediately dust with the finely grated parmesan and scatter the chopped parsley over the top.
FAQ
Nutrition (per serving)
Calories
285
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