Ingredients:
2 lbs chicken tenders, thighs or breast
2 tbsp olive oil
Garlic Parmesan Butter Sauce
1 stick butter
8-10 cloves garlic, minced
1/2 cup parmesan, grated
1 tbsp hot sauce (more if desired)
2 teaspoons red pepper flakes
1/3 cup fresh parsley, minced
Chicken Seasonings
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Prep and Skewer Chicken
Soak wooden skewers in water for at least 30 minutes.
Combine chicken seasoning mixture in a small bowl and set aside.
Cut chicken into 3″ pieces. Place in a large bowl or ziptop bag and toss with olive oil and spices, coating well on all sides.
Pack the chicken onto each skewer tightly, with no space in between to ensure maximum juiciness. Snip the top few inches of the skewers if needed to fit in the air fryer.
Make the Garlic Parmesan Butter Sauce
Add butter and garlic to a microwave-safe bowl and heat until partially melted.
Add red pepper flakes, hot sauce, parsley, and parmesan. Whisk together until combined. (If the sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.)
Scoop out 1/3 of the sauce for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken to avoid cross-contamination. Wash your basting brush in between.
Cook the Chicken
Cook 2-3 skewers at a time. Place in an air fryer and cook at 400°F for 5 minutes.
Remove and flip the skewers, baste with sauce, and return to cook an additional 2 minutes at 400°F.
Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165°F. Total cook time is 12-14 minutes, but this will vary based on your air fryer.
Once finished, give them a final pass with the clean reserved sauce and sprinkle with extra parmesan before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 300 kcal | Servings: 6 skewers