Let Me Tell You About These Skewers (and That One Time...)
Okay, friend, I have to start out by admitting something: the first time I tried these Air Fryer Garlic Parmesan Chicken Skewers, I was sure I was about to set off my smoke alarm (spoiler: I didn’t, but I did set off my dog). Anyway, I made these on a random Tuesday night when I had exactly zero desire to do dishes or fuss around with my oven. The smell of garlic and parmesan wafting through the house made my teens actually come out of their rooms. If that’s not the sign of a winning recipe, I don’t know what is. Also, the dog drooled on the floor and I nearly slipped—so, you know, proceed with caution.
Why I Keep Making These (and Maybe You Will Too)
I whip up these chicken skewers when I want something that looks (and tastes) way fancier than it actually is. My family goes absolutely bonkers for these—there’s something about crispy cheesy chicken on a stick that just brings folks together (and sometimes sparks fork battles over the last skewer). Plus, you know those days when you just can’t deal with raw chicken slime? The air fryer means you barely have to touch anything! If you’re like me and your hands are always freezing, this is a plus.
Oh, and if you’ve ever stared into your fridge at 6:17pm, full-on regret seeping in, wondering what to make with that one lonely package of chicken, this recipe is your friend. I used to dread breading stuff, but the air fryer somehow makes it less annoying (still messy, but like, a fun kind of messy?).
Here's What You'll Need
- 500g (about 1 lb) chicken breast, cut into chunky cubes (I sometimes use thighs if I’m feeling wild, or the pre-cut stuff when I’m in a rush)
- 2-3 big garlic cloves, finely minced (if you only have garlic powder, like, 2 teaspoons works fine—I won’t tell)
- ½ cup grated parmesan (my grandmother swore by the real deal, but I mean, Kraft in the green tube is absolutely fine. No judgment.)
- 1 tablespoon olive oil (I’ve also used melted butter when I was out of oil... actually, it’s pretty tasty)
- ½ teaspoon salt (or just guess, I tend to eyeball it)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs (or a bunch of whatever green stuff you like—oregano, thyme, or even just parsley)
- Wooden or metal skewers (I always forget to soak the wooden ones, but you probably should if you remember)
- Optional: A squeeze of lemon at the end (my kids hate it, I love it)
How I Usually Pull This Off (With Some Winging-It)
- Marinate-ish: Toss your chicken cubes into a bowl with the olive oil, minced garlic, salt, pepper, and herbs. Give it a good mix. Sometimes I let it sit for 20 minutes if I remember, other times it goes straight to the next step (no one’s noticed the difference, honestly).
- Get cheesy: Dump the grated parmesan over the chicken. Use your hands (or a big spoon if you’re fancy) to coat everything. This is where I usually sneak a little taste. Just to “test” the seasoning. Totally optional, but hey, chef’s treat.
- Skewer up: Thread the chicken onto the skewers. Don’t overthink it. If you run out of chicken before skewers, just toss the rest in the basket solo. Happens to me all the time.
- Preheat your air fryer: 200°C (about 400°F) for a couple of minutes. I forget this step about half the time, but it helps with the crispy bits.
- Cook: Lay the skewers in a single layer in the air fryer basket (work in batches if you need to). Cook for 10-12 minutes, flipping halfway. If you like things extra golden, I sometimes leave them in for another 2-3 minutes. Don’t worry if they look a bit patchy at this point—it always evens out.
- Finishing touch: Squeeze a bit of lemon over the top if you’re into that. Or not. I usually forget, to be fair.
Random Notes Because I Messed Up A Few Times
- If you overload the skewers, they take forever to cook (and the edges get dry). Now I just keep them chunky but not packed.
- Sometimes I add a bit of panko for extra crunch, but it’s honestly more mess than it’s worth. Actually, I find it works better if you skip it.
- Oh! Don’t spray too much oil in the air fryer—mine got weirdly smoky once.
If You Want To Switch Things Up (Or Not)
- I tried these with mozzarella once. It melted everywhere. Not recommended unless you’re into cleaning air fryers.
- Lemon zest added to the marinade is awesome. My sister thinks it tastes “soapy,” but I’m a fan.
- I once swapped chicken for turkey—came out surprisingly juicy! But pork was a bit bland, at least the way I did it.
Do You Really Need All This Stuff?
- If you don’t have skewers, just toss the chicken pieces in the air fryer basket and call them “bites.” No one will care.
- No air fryer? Oven at 220°C (425°F) for about 20 minutes works fairly well. But the air fryer’s easier to clean (unless you use too much cheese... then, well, good luck).
Will They Last? (Ha!)
Technically, yes, you can stash leftovers in an airtight container in the fridge for 2-3 days. But honestly, in my house it never lasts more than a day. If you do have leftovers, cold chicken skewers make a pretty solid midnight snack.
How I Like To Serve 'Em
So, I almost always throw these over a big salad with some crusty bread (my not-so-secret way of pretending I’m at a summer BBQ in February). The kids dip theirs in ranch or garlic mayo, which is not strictly traditional but who am I to judge? Sometimes, if I’m really put-together, I’ll add a side of air fryer veggies (I like this recipe from Feasting At Home).
Things I’ve Learned The Hard Way (Pro Tips)
- I once tried rushing the marinating step and regretted it because the garlic didn’t really do its thing (raw garlic is a bit much, tbh).
- Don’t stack the skewers! Everything cooks unevenly and you’ll have sad, chewy chicken.
- If you use pre-grated cheese, don’t go overboard or it clumps and falls off everywhere. Actually, shredding your own is nicer, but I usually don’t bother.
FAQ (Because People Actually Ask Me Stuff)
- Can I use frozen chicken? Sure, but thaw it first or it just gets weird and watery. Trust me—I tried.
- What if I don’t have parmesan? Pecorino Romano works, or just skip the cheese for a plain garlic-herb vibe. Or use nutritional yeast if you’re dairy-free (it’s not exactly the same, but it’s good!). Here’s a vegan parmesan recipe I tried once.
- Do I really have to soak wooden skewers? Well, it helps, but if you forget and keep an eye on things, it’s mostly fine. (Just don’t leave the kitchen for a long natter with your neighbor, like I did once.)
- Which air fryer do you use? I’ve got the Cosori XL, but honestly, any basket-style will do. America’s Test Kitchen has a good roundup here if you’re shopping.
Anyways, if you give this a go, let me know how it turned out! I’m always tinkering, so if you find a way to make it even better (or easier), you’ve gotta spill. Happy air frying!
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated parmesan cheese
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (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 cubes to the bowl and toss until evenly coated. 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) for 3 minutes.
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5Place the chicken skewers in the air fryer basket in a single layer. Cook for 12-15 minutes, turning halfway, until the chicken is golden and cooked through.
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6Remove from the air fryer, garnish with chopped parsley, and serve immediately.
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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