GARLIC PARMESAN CHICKEN SKEWERS
Directions
- 1Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning.
- 2Thread onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends.
- 3Place in the air fryer and cook at 200C/400F for 10 minutes.
- 4Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper.
- 5Pop the butter in the microwave for 5 second blasts until you reach a soft, creamy consistency.
- 6After 10 minutes, flip the skewers (easiest with tongs) and brush with 1/3 of the butter.
- 7Air fry for 2 minutes and 30 seconds.
- 8Flip them and brush with another 1/3 of the butter.
- 9Air fry again for another 2 minutes and 30 seconds, or until lightly charred on the outside and piping hot right through the centre (safe internal temp for chicken is 165F/74C).
- 10Remove the skewers and brush with the remainder of the butter.
- 11Sprinkle over more parmesan & parsley whilst they’re still hot if desired.
Ingredients
- 640 g boneless skinless Chicken Thighs
- 1 tbsp Olive Oil
- 1 tsp Paprika
- 0.75 tsp Garlic Powder
- 0.75 tsp Salt
- 0.5 tsp Black Pepper
- 0.25 tsp Onion Powder
- 0.25 tsp Cayenne Pepper
- 75 g Unsalted Butter, softened
- 20 g freshly grated Parmesan
- 3 cloves Garlic, finely grated/minced
- 1 tbsp Fresh Parsley, very finely diced
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
Equipment
air fryerskewersbowltongsbrushmicrowave
Tips
- Make sure the chicken pieces are nice and compact on the skewers so they stay nice and juicy.
- You want the butter to be soft enough to brush, but not completely melted; a little creamy.
- If wary of cross-contamination, save 1/3 of the butter for the final baste and use a different brush or clean the first one.
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