Have You Tried My Garlic Parmesan Chicken Skewers Yet? If No

• total tid: 35 minutes

Ingredienser

CHICKEN:

640g / 1.4lb boneless skinless Chicken Thighs

1 tbsp Olive Oil

1 tsp Paprika

3/4 tsp EACH: Garlic Powder, Salt

1/2 tsp Black Pepper

1/4 tsp EACH: Onion Powder, Cayenne Pepper (reduce if you really don’t like spice - it’s very subtle though)

BUTTER:

75g / 5 tbsp Unsalted Butter, softened

20g / 1/4 cup freshly grated Parmesan

3 cloves of Garlic, finely grated/minced

1 tbsp very finely diced Fresh Parsley

1/4 tsp EACH Salt, Black Pepper, or to taste

Vejledning

Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning. Thread onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy. Place in the air fryer and cook at 200C/400F for 10 minutes.

Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper. You want the butter to be soft enough to brush, but not completely melted. A little creamy if you will. Pop in the microwave for 5 second blasts until you reach this consistency.

After 10 minutes, flip the skewers (I find this easiest with a pair of tongs) and brush with 1/3 of the butter. Air fry for 2 minutes and 30 seconds, then flip them and brush with another 1/3 of the butter. Air fry again for another 2 minutes and 30 seconds, or until lightly charred on the outside and piping hot right through the centre (timings may depend on size of chicken pieces - safe internal temp for chicken is 165F/74C).

Remove the skewers and brush with the remainder of the butter. Sprinkle over more parmesan & parsley whilst they’re still hot if desired.

The chicken isn’t far off being cooked after 10 minutes and the outside is piping hot, so I just use the same brush/butter throughout. If you’re at all wary just save 1/3 of the butter for the end baste and use a different brush (or clean the first one).