Tasty Garlic Chicken Kabobs

Juicy chicken chunks soaked in garlicky parmesan butter make addictive skewers that vanish right after you serve them. These succulent pieces blend two taste champions into one knockout dish that works great for quick family dinners or fancy backyard parties. The air fryer makes it easy to get restaurant-quality flavor in this straightforward but amazing meal that'll soon become part of your regular cooking lineup.

I stumbled on this meal during a hectic time when we needed fast but unforgettable dinners. The first night I made these skewers, my teenage kid who usually wolfs down food actually slowed down, enjoying each bite. My husband, who's always nice but rarely gushes about meals, wanted them again the very next evening. How basic ingredients can create such standout taste still wows guests who always ask me how I made them.

Premium Ingredients

• Chicken: Breast tenders give you great bite feel though thighs pack more flavor if you like dark meat
• Mayonnaise: Makes your chicken incredibly soft through its gentle tang and fat
• Parmesan cheese: Newly grated gives better taste and melts more smoothly
• Softened butter: Works as the foundation for your coating sauce that wraps chicken in yummy goodness
• Fresh garlic: Finely chopped cloves bring that amazing smell you can't get from the powder
• Seasoning salt: Sets up the right taste base that makes other flavors pop
• Fresh parsley: Adds nice green color and fresh herby notes throughout
• Chili crunch: Brings mild heat and fun texture differences in each bite

My grandma showed me the mayo marinade trick way back, telling me how its mix of fat and acid softens chicken while keeping it juicy. She'd always say good cooking often comes down to these small family secrets passed between generations. This tiny step turns basic chicken into something special without leaving any mayo taste in the finished meal.

Winning Method

Mix the marinade:

Stir mayo, seasoning salt, garlic powder and grated parmesan in a bowl until everything's well mixed.

Prep the chicken:

Cut chicken into even one inch chunks, then mix them in the marinade until they're all coated.

Let it sit:

Cover your chicken and stick it in the fridge anywhere from twenty minutes to sixteen hours, so the flavors can soak into the meat.

Whip up butter mix:

Blend soft butter with chopped garlic, parsley, more parmesan, chili crunch and fresh lemon juice until it's smooth.

Load the skewers:

Put marinated chicken pieces onto metal or pre-soaked wooden skewers with tiny gaps between each chunk.

Set up cooking:

Heat air fryer to 375°F, give the basket a light oil spray, then arrange skewers with plenty of room.

Watch the cooking:

Cook the chicken sticks for about seven minutes, flip them over and cook a bit more.

Brush with butter:

When chicken's almost done, slather the garlic parmesan butter mix all over the surface.

Wrap up cooking:

Put buttered skewers back in the air fryer just until butter melts into chicken and makes a golden outside.

Check it's done:

Make sure chicken hits 165°F inside using a meat thermometer to keep it safe.

Last butter coat:

Brush on leftover butter mix right after taking them out of the air fryer for maximum taste.

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I found out the hard way that cramming too many skewers in the air fryer makes steamy instead of crispy chicken. My first try packed them all together, leaving me with pale, bland meat. Now I always cook fewer at once with good spacing, getting that perfect golden outside and juicy inside every time.

Ideal Side Dishes

Team with garlic butter rice or lemony herb rice. Add roasted sweet potatoes or a fresh salad for a complete meal. Warm garlic rolls or crusty handmade bread go great alongside.

Fun Twists

Switch to shrimp or turkey if you want. Bump up heat with extra chili crunch or cayenne. Try basil or rosemary instead of parsley when seasons change.

Keeping Leftovers

Keep in a sealed container in your fridge for up to three days. Get chicken marinating ahead for easier meal prep. Warm up gently at 300°F in your air fryer to keep the moisture.

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I got the idea for these skewers when I wanted to make fancy restaurant appetizers at home without complex stuff or techniques. What began as just trying something new turned into our family favorite. There's something special about making tasty food from basic pantry items. It reminds me why cooking matters so much. Food pulls people together, and these skewers regularly create moments where talking slows down, plates get empty, and everyone leaves happy in both stomach and heart.

Frequently Asked Questions

→ Can I swap in chicken breast instead of thighs for my kabobs?

Sure, chicken breast works fine in this recipe. Just watch your cooking time since breast meat dries out faster than thighs. Check that it reaches 165°F and maybe let it sit in the marinade a bit longer to keep it juicy.

→ What can I use if I don't have any chili crunch for the sauce?

If you're out of chili crunch, you can toss in some red pepper flakes, a little hot sauce, or just skip it if you want less heat. You might also try a dab of sriracha or gochujang for a different kick.

→ How long do wooden skewers need to soak before cooking?

For wooden skewers, drop them in water for at least 30 minutes before putting the chicken on them so they won't burn. If you're using an air fryer, 15-20 minutes soaking is usually enough, but for grilling, you might want to soak them up to an hour.

→ Can I get these Cheesy Garlic Chicken Kabobs ready beforehand?

You can cut and marinate your chicken up to a day ahead and keep it in the fridge. The butter mixture can also be made early and stored cold. Just let it warm up a bit before you brush it on the chicken.

→ What goes well on the side with these chicken kabobs?

These kabobs taste great with rice pilaf, roasted veggies, a crisp Greek salad, or some garlic bread. For a full meal, add some tzatziki sauce, lemon wedges, and warm pita bread on the side.

→ Can I cook these kabobs in my oven instead?

You can definitely bake these kabobs. Just put them on a baking sheet with parchment paper and cook at 425°F for around 15-20 minutes. Flip them halfway through and brush on the garlic butter during the last few minutes of cooking.