Air Fryer Garlic Parmesan Chicken Skewers

These skewers are truly everything that dreams are made of. Better still, they come together in just 30 minutes! Follow me…

Air Fryer Chicken Skewers

Before I started testing out this recipe I had never made skewers in the air fryer before. I had some reservations that they might not get a nice char on the outside without overcooking on the inside. However, they truly do come out so juicy and delicious!

What kind of chicken should I use?

We’ll be using boneless skinless chicken thighs. Whilst I haven’t tried using breast, I highly recommend using thigh as it’s much more difficult to overcook. Also, because thigh is much fattier, you can get the chicken a little crispy on the outside, whilst keeping the inside soft and tender.

What kind of skewers should I use?

I use bamboo skewers and have never had an issue with them burning. You could use metal skewers, just be aware they’ll be piping hot! I snap the skewers to 20cm/8″ which I find fit perfectly in the air fryer.

Threading the chicken

Make sure the chicken pieces are fairly compact, just to keep them nice and juicy. Also, remember to leave a small gap at either end so you can hold them! Process shots: dice chicken and add to bowl with oil and seasoning (photo 1), mix to coat chicken (photo 2), thread onto skewers (photo 3), add to air fryer (photo 4).

Garlic Parmesan Chicken Skewers

Slathering the chicken in garlic parmesan butter is what really takes these skewers to the next level. I like to use unsalted butter, just to gain more control over the saltiness. I also love adding in some fresh parsley for a pop of colour and flavour too.

Basting the chicken

I like to mostly cook the skewers without the butter (just so the parmesan/garlic doesn’t burn) then just baste them a few times towards the end. The residual heat from the chicken will very lightly cook the garlic and melt the parmesan on the final baste. Process shots: add garlic, butter, parmesan, salt and pepper to bowl (photo 1), mash to combine (photo 2), flip and baste chicken skewers (photos 3&4).

What kind of parmesan should I use?

I recommend freshly grated parmesan. The pre-grated packet stuff won’t melt quite as easily.

Can I make them ahead of time?

These are best made fresh, but you could thread the chicken and tightly cover it in the fridge overnight. You could also make the butter ahead of time and lightly melt it before needed.

How garlicky are these skewers?

I’d say these are pretty garlicky! I know 3 cloves might not seem like a huge amount, but along with the garlic seasoning on the chicken, the skewers come out pretty garlicky! Even if you’re a garlic fiend, just give 3 cloves a go the first time around then increase the next time if you want.

Serving Garlic Parmesan Chicken Skewers

You can serve right away or add some more parmesan and parsley if you’d like. I love to serve these in two contexts: For more garlic parmesan recipes check out my Garlic Parmesan Sausage Orzo and Garlic Parmesan Duchess Potatoes! For another chicken skewer recipe check out my Chicken Caesar Flatbreads and Air Fryer Chicken Souvlaki! Alrighty, let’s tuck into the garlic parmesan chicken skewers shall we?!