Chicken on a Stick
Chicken on a stick — garlic parmesan chicken skewers, bang bang skewers, sticky brown sugar skewers, and teriyaki kabobs for easy weeknight dinners.
★ dinner
dinnerGarlic Parmesan Chicken Skewers
Crispy & juicy airfyer recipe with tonsss of flavor !
Britt CallowayIngredients
- 2 lbs Chicken tenders
- 2 tbsp Olive Oil
- 1 stick Butter
- 8 cloves Garlic
- 1/2 cup Grated Parmesan
- 1 tbsp Hot Sauce
- 2 tsp Red pepper flakes
- 1/3 cup Fresh Parsley
- 1 tbsp Dry ranch seasoning
- 1 tsp Dried dill
- 1/2 tsp Onion powder
- 1/2 tbsp Dry ranch seasoning
- 1 tsp Dried dill
- 2 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- 1**Soak wooden skewers in water for about 30 mins before you start!
- 2Combine chicken seasoning mixture in a small bowl and set aside. Prep chicken by cutting in 3" pieces. Place them in a large bowl or ziptop bag and toss in olive oil and the spices, coating well on all sides.
- 3Place chicken onto each skewer, tightly packed with no space in between to ensure maximum juiciness. For smaller air fryers , snip the top few inches of the skewers to fit after the chicken is skewered.
- 4Melt the butter and garlic together in the microwave. Then add in red pepper flakes, hot sauce, seasonings and parmesan. Whisk together until combined.
- 5Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate.
- 6Cook 2-3 skewers at a time. Place in an air fryer and cook at 400 degrees for 5 minutes. Remove and flip the skewers, baste with sauce, return to cook an additional 2 minutes at 400 degrees.
- 7Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165 degrees. Total cook time of 12-14 minutes. This time will vary based on your air fryer.
- 8Once they are finished cooking, hit them with a final pass of the garlic sauce and sprinkle with some extra parmesan and serve. (Reheat the butter sauce throughout process if it solidifies)
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Open in Pepper →Dinner Goes Faster On A Skewer
Chicken cut into chunks cooks in a fraction of the time a whole breast does, and everybody gets their own stick. That alone settles a lot of arguments at the table.
Cooks on Pepper reach for these on grill nights, on nights the oven feels like too much, and on Sundays when they want a few skewers ready in the fridge for lunches.
Every recipe here is chicken on a stick, one way or another: Garlic Parmesan Chicken Skewers, Bang Bang Chicken Skewers, Sticky Brown Sugar Chicken Skewers, Mediterranean Chicken Skewer Bowl, Pineapple Chicken Skewers with Coconut Rice, Grilled Teriyaki Chicken Kabobs, and air fryer honey garlic chicken skewers.
Quick Tips
- 1
Soak wooden skewers first
Cover wooden skewers in water for at least 30 minutes before threading so the ends don't burn up on the grill or under the broiler.
- 2
Cut chicken the same size
Aim for 1 to 1 1/2 inch pieces so every chunk finishes at the same time instead of some drying out.
- 3
Save the glaze for last
Sugary sauces like brown sugar, teriyaki, or honey garlic scorch fast. Brush them on during the final 3 to 5 minutes.
- 4
Check with a thermometer
Pull the skewers at 165°F in the thickest chunk, then let them rest 5 minutes before serving.
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