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Juicy chicken on sticks brushed with lots of buttery garlic parmesan sauce—these are super easy, come together fast, and get crazy flavorful from the sauce that soaks into every bite. Thanks to your air fryer, you’ll be pulling these off without much hassle. Hungry for a quick appetizer or craving a big meal loaded with veggies or tossed on rice? You’ll want to make these any month of the year.
One rainy day, I couldn’t grill so I tried these in my air fryer. My family grabbed them straight from the sticks—didn’t leave a crumb. That garlicky cheesy sauce was a total hit instantly.
Irresistible Ingredients
- Chicken breast thighs or tenders: makes it easy to pick your favorite, just grab fresh ones with some little flecks of fat so everything stays moist
- Olive oil: gives a rich base that helps the spices cling plus brings that classic mild taste
- Butter: real unsalted butter melts beautifully for basting and flavor
- Garlic: go for freshly minced for bold taste, skip that pre-chopped stuff for max flavor
- Parmesan: grated is perfect so it melts, try shaving straight off a block for best tang
- Paprika: adds a gentle smoky tone and bright color, sweet or smoky both work fine
- Onion powder: rounds up all the savory flavors and brings the seasoning together
- Red pepper flakes: for an extra spark of heat whenever you want it
- Garlic powder: just deepens that garlicky punch to match the fresh stuff
- Salt and pepper: rounds out all the flavors, freshly cracked black pepper is great for a bite
- Fresh parsley: sprinkles some freshness, look for bright green leaves without wilt
- Hot sauce: a dab for some heat—mild or wild, totally your call
Step-by-Step Guide
- Soak Those Skewers:
- Drop your wooden skewers in a bowl of cool water for half an hour so they don't burn
- Spice and Thread Chicken:
- Toss onion powder, garlic powder, paprika, black pepper, and salt in a bowl
Chop chicken into roughly three-inch bites to cook evenly
Coat chicken pieces in oil and that seasoning mix so each bit’s covered
Push chicken pieces together onto each skewer, don’t leave gaps—the juicier the better; trim the skewers if they’re too long for your air fryer - Make That Garlic Parmesan Sauce:
- Microwave a bowl of butter and minced garlic in quick bursts till the butter gets mostly melted, mix in parmesan, parsley, hot sauce, and red pepper flakes, then whisk together—if it ever splits, add some extra soft butter and stir until it looks smooth
- Save Some Sauce:
- Pour out about a third into a second clean bowl for brushing cooked chicken, so you’re not double dipping—clean your brush between uses too
- Air Fry Away:
- Lay two to three skewers in your air fryer, give them room for air to move, heat to four hundred, and let them cook for five minutes. Flip, brush with sauce, and continue for two more minutes.
- Keep Cooking:
- Flip the chicken again, slather on more sauce, then cook five or six more minutes—poke with a thermometer until it hits 165°F inside. Times vary a little with different air fryers and how thick your skewers are.
- All Done—Brush and Plate:
- Paint the cooked skewers with the clean reserved garlic sauce, toss a little parmesan and parsley over the top, slide onto a serving plate, and enjoy right away
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The magic’s how that fresh garlic sizzles in melted butter, creating crispy golden bits on every piece. Honestly, my kids licked the sauce bowl before I had a chance to clean up.
Storage Made Easy
Let them sit until they’re cool before stashing in the fridge. Use an airtight box, they’ll last three days. Pop skewers back in the air fryer or oven to get edges crispy and centers juicy. For longer, just wrap up tight and freeze for up to three months.
Ingredient Swaps
Craving more kick? Use buffalo sauce in place of some regular hot sauce. Don’t like too much heat? Just cut the red pepper flakes in half. Need dairy free? Try vegan butter and parmesan—they work great. Out of fresh parsley? Dried works in a pinch.
How to Serve
Scatter these on a bed of warm rice, pour extra sauce over top. Add crisp salad or roasted broccoli for sides. Or just hand them out as a grab-and-go party snack with an extra bowl of sauce for dipping at your next cookout or game night.
Cultural Backdrop
Chicken skewers pop up all over the globe—think Greek souvlaki or Indonesian satay. This garlicky cheesy spin brings that cozy Italian American vibe to the table. The air fryer lets you bring barbecue joy inside any time, whatever the weather’s doing outside.
Common Recipe Questions
- → Is it ok to try different chicken cuts?
Totally fine! Go for tenders, thigh meat, or breast—thighs cook up super juicy, but any chunked-up chicken works if you cut 'em the same size.
- → How do I keep wooden sticks from burning?
Soak them in water for about half an hour before you thread on the chicken. This really keeps them from getting scorched while they cook.
- → Will the garlic parmesan sauce be spicy?
It's only a little spicy from hot sauce and pepper flakes. Want more or less heat? Just change up those amounts for your taste.
- → Could I bake these skewers or use a barbecue instead?
For sure. Pop them in the oven for crisp edges or throw them on the grill for nice smoky flavor. Both ways taste awesome.
- → What goes well on the side?
Awesome over rice and roasted veggies, or with a crunchy salad. You can also pack it in pita with your favorite toppings.
- → What's the best way to save and warm up leftovers?
Keep extras in a closed container in the fridge. To reheat, try the oven or air fryer until nice and hot.