Air Fryer Garlic Parmesan Chicken Skewers


These garlic parmesan chicken skewers are so juicy and full of flavour!

These skewers are truly everything that dreams are made of. Better still, they come together in just 30 minutes! Follow me…

four air fryer garlic parmesan chicken skewers on small white plate

Air Fryer Chicken Skewers

Before I started testing out this recipe I had never made skewers in the air fryer before. I had some reservations that they might not get a nice char on the outside without overcooking on the inside. However, they truly do come out so juicy and delicious!

What kind of chicken should I use?

We’ll be using boneless skinless chicken thighs. Whilst I haven’t tried using breast, I highly recommend using thigh as it’s much more difficult to overcook. Also, because thigh is much fattier, you can get the chicken a little crispy on the outside, whilst keeping the inside soft and tender.

What kind of skewers should I use?

I use bamboo skewers and have never had an issue with them burning. You could use metal skewers, just be aware they’ll be piping hot! I snap the skewers to 20cm/8″ which I find fit perfectly in the air fryer.

Threading the chicken

Make sure the chicken pieces are fairly compact, just to keep them nice and juicy. Also, remember to leave a small gap at either end so you can hold them!

Process shots: dice chicken and add to bowl with oil and seasoning (photo 1), mix to coat chicken (photo 2), thread onto skewers (photo 3), add to air fryer (photo 4).

4 step by step photos showing how to make air fryer chicken skewers

Garlic Parmesan Chicken Skewers

Slathering the chicken in garlic parmesan butter is what really takes these skewers to the next level. I like to use unsalted butter, just to gain more control over the saltiness. I also love adding in some fresh parsley for a pop of colour and flavour too.

Basting the chicken

I like to mostly cook the skewers without the butter (just so the parmesan/garlic doesn’t burn) then just baste them a few times towards the end. The residual heat from the chicken will very lightly cook the garlic and melt the parmesan on the final baste.

Process shots: add garlic, butter, parmesan, salt and pepper to bowl (photo 1), mash to combine (photo 2), flip and baste chicken skewers (photos 3&4).

4 step by step photos showing how to make garlic parmesan chicken skewers

Garlic Parmesan Chicken Skewers FAQ

What kind of parmesan should I use?

I recommend freshly grated parmesan. The pre-grated packet stuff won’t melt quite as easily.

Can I make them ahead of time?

These are best made fresh, but you could thread the chicken and tightly cover it in the fridge overnight. You could also make the butter ahead of time and lightly melt it before needed.

How garlicky are these skewers?

I’d say these are pretty garlicky! I know 3 cloves might not seem like a huge amount, but along with the garlic seasoning on the chicken, the skewers come out pretty garlicky! Even if you’re a garlic fiend, just give 3 cloves a go the first time around then increase the next time if you want.

close up overhead shot of hand holding garlic butter chicken skewers in flatbread

Serving Garlic Parmesan Chicken Skewers

You can serve right away or add some more parmesan and parsley if you’d like. I love to serve these in two contexts:

  1. In a flatbread with some salad and Caesar dressing.
  2. On some Mashed Potato with a Side.

For more garlic parmesan recipes check out my Garlic Parmesan Sausage Orzo and Garlic Parmesan Duchess Potatoes!

For another garlic butter recipe check out my Garlic Butter Chicken Breast!

Alrighty, let’s tuck into the garlic parmesan chicken skewers shall we?!

overhead shot of garlic parmesan chicken on bed of mashed potato on small white plate

How to make Garlic Parmesan Chicken Skewers (Full Recipe & Video)

four air fryer garlic parmesan chicken skewers on small white plate


Air Fryer Garlic Parmesan Chicken Skewers

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These garlic parmesan chicken skewers are so juicy and full of flavour!
Course Dinner, Main Course
Cuisine Universal
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 skewers
Calories 384kcal
Cost £2.50 / $3


  • Sharp Knife & Chopping Board
  • Large Mixing Bowl & Tongs
  • Small Bowl & Brush
  • Air Fryer
  • 4 20cm / 8" Skewers (see notes)



  • 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)

Garlic Parmesan Butter

  • 75g / 5 tbsp Unsalted Butter, softened
  • 20g / 1/4 cup freshly grated Parmesan
  • 3 cloves of Garlic, finely grated/minced (see notes)
  • 1 tbsp very finely diced Fresh Parsley
  • 1/4 tsp EACH Salt, Black Pepper, or to taste


  • Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning.
  • Thread the chicken onto 4 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.



a) Skewers – I use wooden skewers and have never had a problem with them burning. You can use metal, just be aware they’ll be piping hot! I find 20cm/8″ work great and slot into the air fryer perfectly. Just cut/snap the skewers to fit size as needed.

b) Chicken Thigh – I highly recommend using thigh as it’s much fattier and is more difficult to overcook. You could try breast, but just be aware it’ll likely cook through quicker. The safe internal temp for chicken is 74C/165F, so pull it out and starting basting just before it reaches that.

c) Basting – The chicken is nearly 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).

d) Garlic – 3 cloves gives you a good punch of garlic flavour, especially because the cloves are grated. It will very lightly cook from the leftover heat from the chicken. Even if you love lots of garlic, try 3 the first time around then increase next time if you want to.

e) Parmesan – Make sure it’s freshly grated. The pre-grated stuff won’t melt as easily.

f) Serving – I love these in a flatbread with some salad and Caesar dressing. Also great on some Mashed Potato!

g) Calories – Per skewer.


Calories: 384kcal | Carbohydrates: 2.18g | Protein: 33.1g | Fat: 26.62g | Saturated Fat: 12.629g | Polyunsaturated Fat: 2.543g | Monounsaturated Fat: 9.153g | Trans Fat: 0.692g | Cholesterol: 194mg | Sodium: 826mg | Potassium: 432mg | Fiber: 0.4g | Sugar: 0.12g | Vitamin A: 921IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1.6mg


The post Air Fryer Garlic Parmesan Chicken Skewers appeared first on Don't Go Bacon My Heart.

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