Pin
These crispy and tender Garlic Parmesan Chicken Skewers totally steal the show at my backyard cookouts. They’ll make everyone at your table light up. If you’re into juicy chicken wrapped in creamy garlic butter and a crunchy parmesan crust, you’ll find yourself making these again and again—they’re super quick too.
The first time I tried mixing garlic and parmesan with a pop of lemon, I was blown away by how easy and tasty it turned out—it’s now a must at all our outdoor gatherings.
Tasty Ingredients
- Chicken thighs: juicier than chicken breast, especially if you go for butcher or organic
- Fresh chopped parsley: adds a burst of color and super fresh flavor
- Black pepper: go for a coarse grind for a hit of spice
- Lemon: both juice and zest for brightness, pick organic if you can
- Sea salt: brings all the flavors to the front, fine salt spreads easiest
- Salted butter: makes it rich and creamy, let it soften up for better mixing
- Fresh garlic: gives a big flavor kick; grating really brings it out
- Chili flakes: sprinkle them in to make it as hot as you want
- Parmesan cheese: sharp and savory, grating fresh gives the best punch
- Wooden skewers: soak them in water first so they don’t burn while you cook
Step-by-step instructions
- The finishing touch:
- Once everything’s cooked, grab the chicken out of the air fryer. Drizzle any extra buttery mix all over the skewers. Toss more parmesan and parsley on top and add some lemon wedges to the side. Dig in while it’s hot.
- Chicken goes into the air fryer:
- Put the skewers in a heated air fryer, lined up without overlapping. Let them cook for five minutes at 175°C, then pull them out for another round of basting with the garlic-parmesan butter. Pop them back in for five minutes, brush them again, and finish with another five minutes until they turn perfectly golden—right around 15 minutes total.
- Brush with buttery goodness:
- Generously coat every skewer with that garlic-parmesan butter. Make sure you get butter into all the nooks and crannies so it soaks in big-time flavor while cooking.
- Get the chicken ready:
- Give the threaded chicken a full rubdown with salt and pepper to season all sides. That way the flavor shines from the start.
- Prep your skewers:
- If your chicken strips are long, snip the wooden skewers to fit your air fryer. Use kitchen scissors made for meat if you’ve got them. Thread the meat on tightly, don’t leave any gaps.
- Boost that butter:
- Melt butter gently on low heat—using a microwave bowl works great. Stir in the fresh garlic, then add parmesan, lemon zest, lemon juice, salt, and chili flakes. Mix until you’ve got a smooth, golden, garlicky butter. If it firms up again, that’s good—gives extra flavor later.
Pin
Good to know
Packed with protein, this dish makes awesome meal prep. Chicken skewers are always a crowd-pleaser—kids and grown-ups both love them. With the air fryer, they come out juicy and never dry. What’s my trick? Freshly grated parmesan. You can really taste the difference. One time, my kid brought a buddy home without warning—we had to make another batch after three rounds 'cause they disappeared so fast.
How to keep skewers fresh
If you seal these parmesan skewers tight, they’ll last up to two days in the fridge. Enjoy them cold—they’re awesome as salad or sandwich toppers next day. Got a big batch? Just reheat quickly and let the flavors wake up all over again.
Easy ingredient swaps
Don’t have chicken thighs? Use turkey thigh, it stays juicy too. Want a meatless option? Go big with mushrooms or chunks of Halloumi. For the cheese, swap parmesan for Grana Padano or Pecorino if that’s what you have.
Ways to serve it up
Garlic Parmesan Chicken Skewers are perfect with anything Mediterranean. Add creamy mashed potatoes or some fresh tzatziki. Crispy flatbread and a crunchy cucumber salad make the meal even better.
Pin
Fun background
This kind of marinated skewer goes back to Mediterranean roots. Folks have been grilling meat on wooden sticks over fire for generations. The butter-and-parmesan combo is a newer twist from the US, but now it’s a favorite at parties everywhere.
Common Recipe Questions
- → Can I use chicken breast instead of thighs?
For sure, swap in chicken breast if you want. Just keep an eye on the cook time—breast dries out quicker than thighs.
- → What if I don't have an air fryer?
No air fryer? Oven at 200°C works great. Grill is perfect too. Just flip those skewers and keep brushing on butter until they're golden and cooked through.
- → Do I need fresh parmesan?
Freshly grated parmesan is best for taste but pre-grated is totally fine if that's what you've got.
- → How do I stop wooden skewers from burning?
Soak wooden skewers in water about half an hour before threading the chicken—they’ll stand up to the heat better that way.
- → What's a good parsley substitute?
Basil, chives, or just extra parmesan are awesome on top too—they look great and bump up the flavor.