Garlic Chicken Skewers (Print Version)
# Ingredients:
01 -
2 lbs of skinless, boneless chicken thighs, diced into chunks about 3 inches in size.
02 -
2 tbsp of your favorite extra virgin olive oil.
03 -
1 teaspoon each of onion powder and garlic powder.
04 -
2 tsp of paprika for a smoky kick.
05 -
1/2 teaspoon of black pepper and sea salt.
06 -
A splash (1 tsp) of green Tabasco sauce for some heat.
07 -
1/2 cup (1 stick) of unsalted butter.
08 -
1/3 tsp of red chili flakes for a touch of spiciness.
09 -
1/2 cup of freshly grated parmesan cheese.
10 -
10 cloves of garlic, minced finely.
11 -
1 tablespoon of freshly squeezed lemon juice.
12 -
1/3 cup of fresh parsley, finely chopped.
# Instructions:
01 -
To stop them from burning, let your wooden skewers soak in water for half an hour.
02 -
In a bowl, mix the olive oil with your seasonings. Toss the chicken chunks in and coat them thoroughly.
03 -
Thread your chicken pieces onto the skewers, packing them close together to stay juicy. Trim any extra skewer length if they don't fit your air fryer.
04 -
Melt butter on low heat, then cook the minced garlic and chili flakes till fragrant. Let it cool a little, then stir in the parmesan, lemon juice, and parsley.
05 -
Cook at 400°F in your air fryer for 6 or 7 minutes, then flip. Brush on the sauce, and air fry another 6-7 minutes until the chicken's center gets to 165°F.
06 -
Brush the cooked skewers with any leftover sauce, making sure it’s clean, and sprinkle with extra parmesan before serving.
# Notes:
01 -
If you want to prep ahead, you can marinate the chicken a day before, but it cooks best fresh.
02 -
You can also grill these over medium-high heat or roast them in the oven at 450°F.
03 -
Leftovers can be stored in the fridge for 3-4 days.