These garlic parmesan chicken skewers are cooked until tender and juicy in the air fryer and slathered in a mouthwatering garlic and parmesan butter! Perfect as a quick dinner, and I’ve also included oven and grilling directions.
This is one of my Air Fryer recipes I know you’ll want to keep on hand!
If you’re stuck in a dinner rut and tired of the same old chicken recipes, then I have just the recipe for you!
These chicken skewers are absolutely packed with bold flavors, and super easy to make.
Plus, they’re made in the air fryer, which means no oven heating up your house, and they’re ready pretty quickly!
Serve the chicken skewers with some cheesy rice pilaf, roasted brussels sprouts, or a simple green salad with a basil shallot vinaigrette, and you have a super delicious and well-balanced meal the whole family will love.
How to make air fryer garlic parmesan chicken skewers?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Season chicken. Combine chicken pieces with olive oil and the seasoning blend. I like to use my hands to really massage the oil and seasonings into the meat.
- Skewer. I like to do about 7 or 8 pieces of chicken per skewer.
- Air fry. The cooking of the chicken in this recipe is done in two parts; this is the first one.
- Make garlic butter. I like to use softened butter, rather than melted, as I feel it’s easier to brush onto the chicken without it dripping off.
- Flip and brush. Turn the chicken skewers over in the air fryer and brush with the butter mixture.
- Second air fry. Since all air fryers cook a bit differently, the exact times may vary, so I like to check the chicken’s internal temperature to make sure it’s cooked through.
- Brush again. One more generous brush with the garlic butter.
Helpful Tip!
When using wooden skewers, make sure you soak them for at least 30 minutes before making this recipe. This keeps the wood from burning in the air fryer. Typically, I prefer metal skewers, but the ones I have don’t fit in my air fryer, so I use wooden.
Variations of this recipe
- Salted butter – if you’d like to use salted butter, omit the salt from the garlic butter. Give it a taste and see if you think it needs any additional salt, then add it if necessary. Remember, you can always add salt; but it’s pretty hard to take it away!
- Seasoning – I like to use Spice Islands garlic and herb seasoning blend, but please feel free to use your favorite brand. Or, if you’d like to make your own, I’ve included a homemade version in the “chef tips” section of the recipe below.
- Other protein – if you’re not in the mood for chicken, this recipe would also be delicious with pork or even shrimp. The cooking times will likely change, however, so you’ll need to experiment to get the exact cooking time.
- Alternative cooking methods – no air fryer? No problem! I’ve included both oven and grilling directions in the “chef tips” section of the recipe below.
FAQ’s
Yes, if they fit. Air fryers can be different sizes, as can metal skewers. As long as they fit, they’ll work just fine. The chicken might cook a little bit faster, due to the hot metal.
Yes, if you prefer boneless skinless chicken breasts, you can certainly use those. The cooking time will be pretty similar, just check it with an internal thermometer to make sure the chicken is cooked through (165°F).
Making chicken skewers ahead of time
I think this recipe tastes best when made right before serving, however you can prep ahead to help you get dinner on the table faster!
- Chicken – the chicken can be cubed and tossed together with the olive oil and seasonings. Keep covered in the refrigerator for a day or so.
- Garlic butter – the garlic butter ingredients can be combined and kept refrigerated for up to a week. Let the butter sit out at room temperature until the butter is softened before using.
Storage
Leftover chicken should be refrigerated in an airtight container and enjoyed within 5 days.
My Favorite Air Fryer!
This is a newer air fryer for me, but I really enjoy it! I love the larger, rectangular basket, and that the basket is nonstick, removable, and dishwasher safe!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Chicken
- 1 1/2 lbs boneless skinless chicken thighs cut into 2 inch pieces
- 1 1/2 Tbsp garlic and herb seasoning
- 1 Tbsp olive oil
- 6 skewers metal or bamboo
Garlic parmesan butter
- 1/2 cup unsalted butter softened to room temperature
- 4 cloves garlic minced or grated
- 1 Tbsp garlic and herb seasoning
- 1/2 tsp kosher salt
- 1/3 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
Prepare
- If using bamboo skewers, soak them in water for at least 30 minutes. If using metal, no need to soak, just make sure they'll fit into your air fryer basket.
- You can use smaller bamboo skewers, or cut down full-sized ones to fit.
Season chicken
- Add chicken pieces to a large mixing bowl. Drizzle with olive oil and toss to combine.
- Add seasoning blend, then toss to evenly coat. I like to use my hands to really massage the seasoning into the meat, but a rubber spatula or tongs also work well.
Prepare skewers
- Thread chicken pieces onto skewers (I like to do about 7-8 pieces per skewer) and add the skewers to a plate.
Cook chicken
- Preheat air fryer to 400°F for a few minutes. Then add skewers to the basket of the air fryer (this may need to be done in batches – you want the skewers to have a little room around each other, and be in a single layer).
- Air fry for 8 minutes.
Make garlic butter
- While the chicken is in the air fryer, combine all garlic parmesan butter ingredients in a small bowl.
Continue cooking
- Once the chicken has been in the air fryer for 8 minutes, use tongs to flip each skewer over.
- Brush liberally with the garlic butter, and continue air frying another 7 minutes or until chicken has reached an internal temperature of 165°F (using an internal thermometer).
Brush and serve
- Once chicken is finished cooking, flip it over to the side not already brushed with butter, and brush the other side liberally with the garlic butter.
- Serve hot, with additional garlic butter on the side for extra flavor if desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- I’ve estimated this recipe serves 4, but please feel free to divide it into as many servings as you’d like.
Homemade Garlic and Herb Seasoning:
- 2 tsp dried minced garlic (can sub with 1 1/2 tsp garlic powder)
- 1 1/2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried parsley
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
Oven Directions:
- Prepare chicken as directed.
- Preheat oven to 375°F, and line a baking sheet with foil or parchment paper.
- Place chicken skewers onto prepared baking sheet and bake in preheated oven for 20-25 minutes, flipping halfway through cooking.
- Brush the chicken with garlic butter when you flip over the skewers.
- Chicken should be golden brown and be cooked through to an internal temperature of 165°F.
- Brush with garlic butter when finished cooking, then serve as written above.
Grill Directions:
- Prepare chicken as directed.
- Brush grill grates with vegetable oil and preheat grill over MED HIGH heat.
- When the grill is hot, add skewers to the grill, close the lid, and cook 8-10 minutes, flipping once or twice during cooking.
- Brush the chicken with garlic butter each time you flip over the skewers.
- Chicken should be golden brown with a little char, and be cooked through to an internal temperature of 165°F.
- Brush with garlic butter when finished cooking, then serve as written above.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Jojo says
These are so delicious!! Thank you so much for sharing!!
Carol says
could I add Mushrooms to the skewers?
The Chunky Chef says
Yes, the flavor of mushrooms would go well… I just haven’t tested it, so I can’t speak to how well the mushrooms will hold up in the air fryer at this temperature and cooking time.
Pam Deffendall says
Wow! This is delicious
Mjpmike52 says
3/22/24 – Tried this with 3 boneless skinless breasts. It came out extremely good. I made the garlic and herb dressing/seasoning as shown. (There was leftover seasoning).
I also poured some Olive Garden Italian salad dressing on the chicken pieces along with the seasoning (about 2 tablespoons) and put 1 tablespoon in the butter mixture. I ended up with 4 skewers of chicken which fit well in my air fryer. Ended up with plenty of butter mixture.
Note: I modified the recipe to show one should divide up the butter mixture into 2 parts; one for brushing on the raw & partially cooked chicken and a smaller portion to brush on the fully cooked chicken prior to serving or to use as a dip for the chicken pieces when eating.
Stephanie says
I liked these. I tripled the amount of garlic and herb seasoning than the recipe called for but overall liked this recipe.
Gabby says
The recipe was decent, not horrible, just not something I would want to have on rotation.
Beti Micevska says
This recipe showed me how useful the air fryer is and it’s definitely something I’ll make again. It’s perfect for both everyday meals and when you have guests.
Katerina Petrovska says
Wow! These were absolutely amazing! My family loved it!
Catalina says
Tried the Air Fryer Garlic Parmesan Chicken Skewers last night, and I’m in love! The chicken was so tender and flavorful, and the garlic parmesan coating was absolutely delicious.
Sandra says
These were so good! I wish I double the recipe, it was gone in seconds!
Janelle says
Aahhh the garlic! I loved these!
Gina says
The garlic butter just put these over the top. DELISH!!!!!!!!!!!
Beth says
These cooked up to perfection in my air fryer. I made them last night with some rice and broccoli. So good!