Air Fryer Chicken Skewers with Garlic Butter

• total time: 39 minutes

Ingredients

Chicken Marinade:

1 ½ lbs (680g) chicken thighs, boneless & skinless

Chicken seasonings: 3 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp black pepper, 1 tsp seasoning salt

1/2 lemon, juiced

2 tbsp mayonnaise

2 tbsp olive oil

Garlic Parmesan Herb Butter:

1 stick butter (unsalted)

8 garlic cloves, minced

1/2 cup parmesan, grated

1 tbsp hot sauce (I used Frank’s)

2 tsp chili flakes

1/4 cup fresh parsley, chopped

Directions

If using wooden skewers, be sure to soak them in water for at least 15 minutes.

Cut your chicken thighs into large bite-sized pieces. Mix all the marinade ingredients together in a bowl with the chicken then toss to coat. Marinate for as long as your patience can handle - you can do one minute but you can also do overnight (the longer the better the flavor).

Preheat the air fryer to 375°F (190°C).

In a large pan, melt 1 stick of butter then add in the minced garlic. Cook for two minutes over medium-low heat. Add in the grated parmesan, hot sauce, chopped parsley and chili flakes. Mix together for one minute then set aside.

Set aside 1/2 of the garlic butter, using the other 1/2 to baste the chicken as it cooks.

Skewer the chicken and cook for 7-8 minutes then baste with garlic butter and flip. Cook for another 7-8 minutes, baste again with garlic butter, and flip.

For extra crispy edges, increase the temperature to 400°F (205°C) for the last 2-3 minutes.

Once the chicken is cooked through, let the chicken rest for 5 minutes, then baste with the reserved butter. Optionally finish with more parmesan and fresh parsley. Enjoy!