Pin it
These melt-in-your-mouth garlic parmesan chicken kabobs have become my family's favorite when I need something fancy but don't want the hassle. The tender chicken gets coated with a buttery homemade garlic parmesan mixture that creates an amazing taste explosion you won't forget.
I whipped these skewers up during a last-minute backyard party when I was racing against the clock but still wanted to wow everyone. They vanished in seconds and now everyone bugs me to make them whenever we get together.
Ingredients
- Chicken breasts, thighs or tenders: They'll soak up all our amazing flavors. I usually grab thighs because they stay super juicy and have more flavor.
- Olive oil: Locks the seasonings in place and helps everything brown up nicely.
- Butter: Forms the dreamy foundation for our basting mixture. Go with unsalted to manage the flavor better.
- Fresh garlic (minced): Adds that knockout aroma that makes everyone ask for your secret.
- Grated parmesan cheese: Brings a savory nuttiness that creates a light shell when it cooks.
- Hot sauce: Lets you dial the spiciness up or down to your liking.
- Red pepper flakes: Give a nice pop of color and gentle heat throughout.
- Fresh parsley: Cuts through the richness with its fresh taste and pretty green flecks.
- Paprika, garlic powder, onion powder, salt, and pepper: Work together for the perfect chicken seasoning.
Cooking Method
- Get Your Skewers Ready:
- Dunk wooden skewers in water for at least 30 minutes so they won't burn. While waiting, mix your chicken spices in a little bowl. Cut chicken into 3-inch chunks then toss them with olive oil and your spice mix until they're fully covered. Push chicken pieces tightly together on skewers without gaps to keep everything super juicy.
- Whip Up Your Butter Magic:
- Put butter and minced garlic in a bowl that's microwave-safe and heat till it's halfway melted. The butter will gently cook the garlic, getting all those tasty oils flowing. Toss in red pepper flakes, hot sauce, fresh parsley, and grated parmesan then stir until it's all smooth. This makes a thick sauce that'll stick perfectly to your chicken. Split it into two parts – one for cooking and one for finishing.
- Air Fryer Cooking:
- Cook 2 or 3 skewers at a time in your air fryer at 400 degrees for 5 minutes. Then flip them over, brush on plenty of your sauce, letting all that goodness soak into the meat. Pop them back in for 2 minutes, then flip again, add more sauce, and cook another 5 to 6 minutes until they hit 165 degrees inside. Finish with a good coating of your saved clean sauce and extra cheese.
Pin it
My favorite thing about this dish is watching that butter sauce bubble and brown, making tiny pockets of garlic parmesan goodness around the chicken edges. My husband always tries to snag the crunchiest bits, so I've started making extra skewers just to keep the peace at dinner time.
Temperature Matters
Getting chicken skewers just right comes down to heat control. In air fryers, 400 degrees gives you that perfect juicy inside with slightly crispy outside. When using your oven, crank it up to 450 degrees since it doesn't have the same air circulation. On a grill, stick with medium-high heat for good searing without burning. No matter how you cook them, always make sure chicken reaches 165 degrees inside for safety but don't go higher or they'll dry out.
Serving Suggestions
These flexible skewers work in so many ways. Offer them as party appetizers with extra sauce for dipping. For a full dinner, lay them over fluffy rice or quinoa with some roasted veggies and pour the remaining garlic butter on top. They're also great in sandwiches – just pull the chicken off the sticks and stuff it in warm pita bread with some fresh greens and a spoonful of tzatziki for a tasty lunch with Mediterranean vibes.
Storage and Reheating
Keep any leftovers in a sealed container in your fridge for up to three days. For the best way to reheat, take chicken off the wooden skewers and warm in an air fryer at 350 degrees for 3 to 4 minutes until hot. Another good option is warming them in a covered pan over medium-low heat with a tiny bit of water to make steam. Microwaving works when you're in a hurry but might make them a bit tougher. If you want to freeze them, take the chicken off the sticks first, pack in freezer containers, and use within two months.
Pin it
Frequently Asked Questions
- → Can I use different chicken cuts?
Sure, go for breast, thighs, or tenders. Thighs stay juicier, while breasts are leaner.
- → How do I keep the chicken moist?
Pack the pieces close together on the skewer, brush with butter often, and don’t overcook—stick to the right temps!
- → Is it okay to bake these in the oven?
Of course! Heat your oven to 450°F, cook them for about 14 minutes, flip and baste midway, then broil for 2 more minutes for a nice golden finish.
- → What’s the best way to reheat leftovers?
Pop them into the air fryer or oven at 375°F for a few minutes to bring back the crispness and juicy bite.
- → Can I swap out the parmesan?
Sure thing! Try Pecorino Romano or Asiago if you want a similar cheesy taste.
- → How do I make them milder?
Just skip or lower the amount of red pepper flakes and hot sauce, but keep the garlic butter for flavor.