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Garlic Parmesan Chicken skewers made in the air fryer or the grill! These skewers have a unique flavor that’s savory and so irresistible! The family is going to love them!
Garlic. Parmesan.
Need I say more?
The power duo comes together in these delicious garlic parmesan chicken skewers that are just dripping with flavor!
Juicy chicken marinated in a seasoning salt with a hint of mayonnaise and a few other key ingredients to make them tender and delicious. The mayonnaise is a little trick that my mom uses on her chicken kebabs and it’s something that I’ve incorporated in my Asian grilled chicken as well.
The ingredient list for these is pretty standard stuff you keep around in the pantry so that you can whip up these chicken skewers in a matter of minutes! Keep in mind, as usual, the longer you marinate them the more delicious the chicken skewers will be.
I made this for our dinner tonight and it was delish! Easy and tasty! Also, thanks to this recipe, my new favorite condiment is the chili crunch!
Ingredients for chicken skewers
- Chicken: I like to use chicken tenders for this recipe because of my personal vendetta against bone-in chicken (and boneless skinless chicken thighs) but thighs would undoubtedly yield better results for those that prefer dark meat chicken. You can also use boneless skinless chicken breasts. Make sure to cut the chicken into 1-inch pieces so that all of the chicken cooks up in about the same amount of time.
- Seasonings: you’ll need seasoning salt or poultry season for the chicken and ½ teaspoon garlic powder. I like using garlic powder even though most seasoning mixes contain garlic as it really amps up the flavor. Feel free to add a few cracks of black pepper as well.
- Mayonnaise: Mayo is my favorite ingredient to use in a chicken marinade. It makes the final product so juicy and tender!
- Parmesan Cheese: Grated parm adds umami to the chicken and makes them salty and delicious.
- Softened Butter: we’ll use butter that’s been soften to room temperature so that you can easily mix in the garlic and other ingredients. We’ll brush the garlic butter on the chicken during the last few minutes or air frying.
- Garlic Cloves: the minced garlic goes into he parmesan butter sauce that we’ll baste the chicken with.
- Fresh Parsley: the parsley is used in the garlic parmesan sauce.
- Chili Crunch: I like to use 1 teaspoon to keep things mild, but you can double or even triple this to make it as spicy as you’d like. If you don’t want to use chili crunch, swap it with ¼ – ½ teaspoon of red pepper flakes.
- Lemon juice: Adds just a hint of tanginess to the butter sauce.
- Metal or Wooden skewers: If you’re using wooden skewers and throwing these kebabs on the grill, you’ll want to soak the skewers in a bowl of water so that they don’t burn on the grill.
Tips for Success!
Bought chili crunch and want other ways to use it? Try my Chili Crisp Salmon with Cucumber Crisp Pepper Salad or Ponzu Zucchini Stir Fry with Chicken.
Making garlic parmesan chicken skewers
- Season the chicken. Start by adding the chicken pieces to a bowl and toss with the seasoning salt, mayonnaise, garlic power, and grated parmesan. If you used a salt-free seasoning mix, you’ll also want to add about 1 teaspoon salt to the ingredients. You can also do this in a ziploc bag and maker easier cleanup! Marinate for as little as20 minutes and up to 16 hours in the refrigerator.
- Make the butter sauce. In a small bowl, smash the softened salted or unsalted butter using a fork. Add the pressed garlic, parsley, parmesan, chili crunch, and lemon juice and bring this together. Set this to the side, we’ll use it once the chicken is almost cooked through. Zap in the microwave for just 5 seconds to help loosen the butter a tiny bit.
- Skewer the chicken. Thread the bite-sized pieces of chicken skewers and set aside for later.
- Air fry the chicken. Preheat the air fryer and then add4-7 skewers at a time depending on how many will comfortably fit your model of air fryer. I like to spray the skewers and air fryer basket with avocado or olive oil cooking spray so that the skewers don’t stick. Cook hem and then flip them around the halfway mark.
- Baste the chicken. When the chicken is almost done, baste both sides of the chicken and cook for another 60-90 seconds. Check to make sure the chicken is done with a meat thermometer. remove and base again with the remaining sauce. You can also sprinkle with parmesan cheese or parsley as desired.
FAQs about this recipe
Serve with your favorite sides. You can do a salad or fluffy rice, garlic knots, or even roasted sweet potatoes, my zucchini and corn saute, or your favorite roasted vegetables.
You would use them the same way you would chicken thighs or tenders. Cut the breasts down into 1-inch cubes and marinate in the seasoning ingredients.
Store leftovers in the fridge in an airtight container. I like to reheat them in the air fryer at 300 degrees F for 3-5 minutes or until they heat all the way through.
If you’re serving these for a party, thread the skewers and cook them to 160ºF. Reheat them in the air fryer basted with the garlic butter for 60-90 seconds and serve warm!
If you like this recipe, you might also like:
- Garlic Parmesan Wings
- Crispy Air Fryer Chicken Tenders
- Chicken Shish Tawook
- Greek Chicken Souvlaki Skewers
- Easiest Greek Grilled Chicken
Garlic Parmesan Chicken Skewers
Equipment
Ingredients
Chicken Marinade:
- 1 ½-2 pounds chicken thighs or tenders cut in 1-inch pieces
- 1½ teaspoon seasoning salt such as lowry’s
- 2 tablespoons mayonnaise
- 1 tablespoon grated parmesan
- ½ teaspoon garlic powder
Seasoning sauce:
- 5 tablespoons softened butter
- 4 cloves garlic minced or pressed
- 1 tablespoon fresh parsley
- 1 tablespoon Parmesan Cheese
- 1-2 teaspoons chili crunch or chili crisp
- 1 teaspoon lemon juice
Instructions
- SEASON: Add the chicken pieces to a bowl, season with seasoning salt, mayo, garlic powder, and grated parmesan. Mix to coat evenly. Allow the chicken skewers to marinate for as little as 20 minutes and ideally, 4-16 hours covered in the refrigerator.
- BUTTER: In a bowl, combine the butter, pressed garlic, parsley, parmesan, chili crisp, and lemon juice. Press with a fork to create a compound butter. Zap in the microwave for 5 seconds just to loosen it a tad bit.
- SKEWER: Thread chicken pieces onto metal or wooden skewers and set aside for later. Preheat an air fryer or an outdoor grill. I usually air fry the skewers at 400ºF.
- COOK: Once the air fryer is heated, add 4-7 skewers at a time, taking care not to overcrowd so that they cook evenly. Cook the chicken skewers for 6 minutes, flip and cook for another 3 minutes.
- BASTE: Check the temp of the chicken, it should have cross 150ºF at this point. Baste the chicken once it does, and cook for 1 minute. Then flip, baste the other side, and cook for another 30-40 seconds. Check the chicken for doneness with a meat thermometer, it should read 165ºF.
- SERVE: Remove skewers from the air fryer, top with more parm or parsley and serve warm with your favorite sides!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
We made these last night and it was the best grilled chicken we ever had! Kids were going back for seconds. I made myself skip seconds so I would have leftovers for lunch!
So happy to hear you enjoyed them Kristin! Appreciate you circling back to leave a review!
I was very pleasantly surprised at how juicy and tasty the chicken was, and I had all the ingredients already in my pantry. We had the skewers with rice and salad, and we poured the pan drippings from the chicken over the rice.
Great recipe, easily accessible ingredients and quick to put together!
ON YOUR GARLIC PARM CHICKEN SKEWERS, CAN YOU COOK IN THE OV EN INSTEAD OF AIR FRYER OR GRILL? I’M SURE JUST NEED TEMP AND HOW LONG TO BAKE. THANKS
Have you tried these in the oven? If so, what temperature/time would you do? Thanks, love the recipes!
Hi Ricky! I haven’t made these in the oven, but typically I like to add about 25º to a recipe when converting from the air fryer to the oven. I suggest baking these at 425ºF, and keeping a close eye on them after 6 minutes as I’m not sure how long they’ll take! Hope you enjoy them!
What temperature ??
Listed in step 3!
I made this for our dinner tonight and it was delish! Easy and tasty! Also, thanks to this recipe, my new favorite condiment is the chili crunch!
We have rarely had a recipe of yours that we haven’t loved. This one is definitely added to the keeper file. 😉
Hi Andrea! I’m so glad to hear you gave this recipe a try and enjoyed chili crunch as well! Really appreciate you taking the time to circle back and leave a review 🙂