So, You Want to Make These Air Fryer Garlic-Parmesan Chicken Skewers?
Alright, let me tell you why these chicken skewers have basically become my weeknight hero. I started making them when my oven broke last summer (long story involving a pizza stone and, embarrassingly, a pair of oven mitts that caught fire), and honestly, I haven’t looked back. There’s just something about juicy chicken, the punch of garlic, and that salty Parmesan crust that makes everyone at my table shut up for five blessed minutes. Oh! If you’re not a fan of cleaning up after a deep fry session (who is?), you’ll feel me on this one.
One time I made these for a picnic at the lake and—I’m not making this up—a seagull basically tried to snatch one right out of my hand. That’s how you know they’re good. Or maybe I just need to stop eating by the water, ha!
Why You’ll Love This (Or At Least, Why I Do)
I tend to throw these together on those nights when I’ve got zero patience left, or when I want to impress someone but also watch reality TV while cooking. My family goes nuts for these (even my picky nephew who claims he hates cheese, which, c’mon, is just wrong). And if you’re like me and you sometimes forget to marinate things ahead of time, the good news is they still work out—plus, the air fryer means you won’t end up with sad, limp chicken. (Been there. Not fun.)
Also, if you’re on the fence about air fryers, this is the recipe that convinced my friend Sarah to actually use hers instead of letting it collect dust on the counter behind her bread bin. Win.
What You’ll Need (With Some Wiggling Room)
- 500g (about 1 lb) chicken breast, cut into bite-sized chunks (sometimes I use boneless thighs if I’m feeling wild, which is, like, twice a year)
- 2 tablespoons olive oil (any neutral oil works—one time I used avocado oil because it was on sale, and it was grand)
- 4 garlic cloves, minced (my grandma used to insist on exactly 5, but honestly, go with your vibe)
- 1/2 cup grated Parmesan cheese (the pre-grated stuff works in a pinch, but freshly grated is a tiny bit fancier)
- 1 teaspoon Italian seasoning (I’ve totally used just oregano when I ran out, and nobody noticed)
- Salt & pepper to taste (I tend to go light on salt because Parmesan is salty, but you do you)
- Skewers (wooden or metal; if you’re using wood, soak them in water for about 30 min, or just forget and deal with a little char. Not the end of the world)
How I Actually Make These Chicken Skewers
- First, grab a big bowl. Dump in the chicken pieces, olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss it all together (hands work best and are less annoying than a spoon).
- This is where I usually sneak a taste of the marinade—sometimes I add a smidge more garlic here if I’m feeling bold.
- Thread the chicken onto your skewers. If pieces look a little weird or uneven, don’t stress. They’ll taste great regardless. Sometimes I try for neatness, but honestly, it never lasts past the second skewer.
- Preheat your air fryer to 200°C (about 400°F) for a couple minutes. Do I always preheat? No. Does it matter? Maybe? Probably?
- Lay the skewers in the basket in a single layer. Sprinkle Parmesan all over the top. Don’t worry if some falls through—it’ll crisp up and make weird little cheese chips at the bottom, which I sometimes snack on while plating.
- Cook for about 10 minutes. Then, pull the basket out, flip the skewers, add any leftover Parmesan, and cook another 6-8 minutes until golden and cooked through. (Confession: I use a meat thermometer now after a, uh, slightly pink incident. Aim for 75°C or 165°F if you want to be precise.)
- Let them cool for a minute or two before serving, but who am I kidding? I usually burn my mouth on the first bite. Every time.
Things I’ve Learned (AKA Notes)
- If you forget to soak wooden skewers, just watch them in the air fryer. A little char is okay. A full-on fire… not so much. (Only happened once, promise!)
- Sometimes the Parmesan clumps a bit—actually, I find it works better if you use slightly less and add more after flipping. But if it’s clumpy, it still tastes fab.
- You can totally prep the chicken in the morning and let it marinate in the fridge, but, honestly, I rarely remember and it’s still fine last-minute.
Here’s Where I Got Creative (Or Not)
- Spicy version: I once added a teaspoon of chili flakes and it was chef’s kiss.
- Lemon zest: Sometimes I toss in a bit of zest for brightness. It’s subtle but nice.
- No Parmesan? I’ve tried Pecorino—worked great. Don’t try cheddar, though. It just goes weirdly oily. Learned the hard way.
Equipment (But Don’t Stress If You Don’t Have Everything)
You obviously need an air fryer for this—that’s the point! But if you don’t have skewers, you can just dump the chicken pieces into the basket and call them ‘bites.’ Not as fun to serve but still delicious. And if your air fryer is tiny like mine, just do them in batches. Or borrow your neighbor’s (like I did once when I was making triple for a potluck and, well, it was chaos).
Storing Leftovers (If You Somehow Have Any)
Just pop any leftovers in an airtight container in the fridge. They’ll keep for 2 days. Though honestly, in my house, it never lasts more than a day! I think this actually tastes better the next day—cold, straight from the fridge—for breakfast. Yeah, I said it.
How I Like to Serve These
We usually pile them up with a big salad or some roasted veg (or, let’s be honest, a heap of chips). My lot likes to dip them in garlic mayo, but I’m partial to sweet chili sauce. At BBQs, I’ve served them on a platter with toothpicks and pretended they were fancy.
Pro Tips (Mistakes Were Made… By Me)
- I once tried rushing the marinating step; regretted it because the flavor was kind of flat. Ten minutes is better than nothing, but an hour is best if you can swing it.
- Don’t overload the air fryer basket! I did, and the chicken steamed instead of crisped. Meh.
- Oh, and use fresh garlic, don’t sub with powder unless you’re desperate. It’s just not the same.
FAQ (And a Bit of a Ramble)
Q: Can I use chicken thighs instead of breasts?
Yep, absolutely. I actually prefer thighs sometimes because they’re juicier—less chance of drying out if you’re a chronic overcooker like me.
Q: Is there a way to make these dairy free?
Sure! Just skip the Parmesan or try a vegan hard cheese. One friend used nutritional yeast and said it was decent, though I haven’t tried it myself.
Q: What’s the best air fryer for this?
Honestly, any will do! I use a Ninja Foodi (not sponsored—though that would be nice!); but even the cheaper ones work fine. If you want a breakdown, check out Serious Eats’ air fryer roundup. Or if you love kitchen gadgets, The Kitchn did a big comparison I found helpful.
Q: How can I tell when the chicken is done?
Check for clear juices and no pink. Or use a thermometer (which I resisted for years but now can’t live without). 75°C/165°F is the magic number.
Oh, before I forget—don’t try to double the recipe in one go unless you have two air fryers or the patience of a saint. Been there, got the unevenly cooked chicken.
That’s it! Honestly, I could ramble about air fryer chicken for ages, but you probably just want to get cooking. If you give these a try, let me know how it goes—unless you burn them, in which case, blame the air fryer, not me. Good luck!
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1In a large bowl, combine olive oil, minced garlic, grated Parmesan cheese, Italian herbs, salt, and black pepper.
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2Add the chicken pieces to the bowl and toss well to coat. Marinate for at least 15 minutes.
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3Thread the marinated chicken pieces onto skewers, dividing evenly.
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4Preheat the air fryer to 400°F (200°C). Arrange the skewers in the air fryer basket in a single layer.
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5Air fry for 12-15 minutes, turning halfway through, until the chicken is golden and cooked through.
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6Remove from the air fryer, sprinkle with fresh parsley if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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