1767. Airfryer Garlic Parmesan Chicken Skewers

Most times, a lengthy ingredients list (anything over 10 ingredients) is enough to deter me from making a recipe. In this case, most of the ingredients are pantry spices, so I tried it and was not disappointed. 

Tightly packing the chicken ion the skewers ensures it stays moist and tender. The garlic butter finish is just exquisite.

Ingredients:

500g chicken tenders

1 Tbsp olive oil

Garlic Parmesan Butter Sauce:

50g butter 

5 cloves garlic, minced

1/4 cup parmesan, grated

1 Tbsp hot sauce, or more

1/4 cup fresh parsley, minced

Chicken Seasonings:

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

Method:

Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.

Combine chicken seasoning mixture in a small bowl and set aside. Cut chicken in 3" pieces and mix them in a bowl with olive oil and the chicken seasoning, coating well.

Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness. If needed, snip the top few inches of the skewers to fit in the air fryer after the chicken is skewered.

Make the Garlic Parmesan Butter Sauce: Melt the butter , add minced garlic, hot sauce and parmesan. Whisk together until garlic is fragrant, about 1-2 minutes. Remove from heat and add parsley, whisking to combine. Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. Be sure to wash your basting brush in between.

Cook The Chicken: Cook 2-3 skewers at a time. Place in an air fryer and cook at 400F for 5 minutes. Remove and flip the skewers, baste with sauce, return to cook an additional 2 minutes at 400 degrees.

Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165F. Total cook time of 12-14 minutes. This time will vary based on your air fryer.

Once they are finished cooking, hit them with a final pass of the garlic sauce (the clean reserved sauce) and sprinkle with some extra parmesan and serve.

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