1Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning.
2Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning.
3Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning.
4Thread onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends.
5Thread onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends.
6Thread onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends.
7Place in the air fryer and cook at 200C/400F for 10 minutes.
8Place in the air fryer and cook at 200C/400F for 10 minutes.
9Place in the air fryer and cook at 200C/400F for 10 minutes.
10Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper.
11Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper.
12Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper.
13Pop the butter in the microwave for 5 second blasts until you reach a soft, creamy consistency.
14Pop the butter in the microwave for 5 second blasts until you reach a soft, creamy consistency.
15Pop the butter in the microwave for 5 second blasts until you reach a soft, creamy consistency.
16After 10 minutes, flip the skewers (easiest with tongs) and brush with 1/3 of the butter.
17After 10 minutes, flip the skewers (easiest with tongs) and brush with 1/3 of the butter.
18After 10 minutes, flip the skewers (easiest with tongs) and brush with 1/3 of the butter.
19Air fry for 2 minutes and 30 seconds.
20Air fry for 2 minutes and 30 seconds.
21Air fry for 2 minutes and 30 seconds.
22Flip them and brush with another 1/3 of the butter.
23Flip them and brush with another 1/3 of the butter.
24Flip them and brush with another 1/3 of the butter.
25Air 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).
26Air 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).
27Air 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).
28Remove the skewers and brush with the remainder of the butter.
29Remove the skewers and brush with the remainder of the butter.
30Remove the skewers and brush with the remainder of the butter.
31Sprinkle over more parmesan & parsley whilst they’re still hot if desired.
32Sprinkle over more parmesan & parsley whilst they’re still hot if desired.
33Sprinkle over more parmesan & parsley whilst they’re still hot if desired.
Ingredients
640 g boneless skinless Chicken Thighs
640 g boneless skinless Chicken Thighs
640 g boneless skinless Chicken Thighs
1 tbsp Olive Oil
1 tbsp Olive Oil
1 tbsp Olive Oil
1 tsp Paprika
1 tsp Paprika
1 tsp Paprika
0.75 tsp Garlic Powder
0.75 tsp Garlic Powder
0.75 tsp Garlic Powder
0.75 tsp Salt
0.75 tsp Salt
0.75 tsp Salt
0.5 tsp Black Pepper
0.5 tsp Black Pepper
0.5 tsp Black Pepper
0.25 tsp Onion Powder
0.25 tsp Onion Powder
0.25 tsp Onion Powder
0.25 tsp Cayenne Pepper
0.25 tsp Cayenne Pepper
0.25 tsp Cayenne Pepper
75 g Unsalted Butter, softened
75 g Unsalted Butter, softened
75 g Unsalted Butter, softened
20 g freshly grated Parmesan
20 g freshly grated Parmesan
20 g freshly grated Parmesan
3 cloves Garlic, finely grated/minced
3 cloves Garlic, finely grated/minced
3 cloves Garlic, finely grated/minced
1 tbsp Fresh Parsley, very finely diced
1 tbsp Fresh Parsley, very finely diced
1 tbsp Fresh Parsley, very finely diced
0.25 tsp Salt
0.25 tsp Salt
0.25 tsp Salt
0.25 tsp Black Pepper
0.25 tsp Black Pepper
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.