Cheesy Garlic Chicken Kabobs (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1½-2 pounds chicken tenders or thighs, diced into 1-inch chunks
02 -
1½ teaspoons seasoned salt
03 -
2 tablespoons mayo
04 -
1 tablespoon grated parm cheese
05 -
½ teaspoon powdered garlic
→ Seasoning Sauce
06 -
5 tablespoons soft butter
07 -
4 cloves garlic, crushed or finely chopped
08 -
1 tablespoon chopped fresh parsley
09 -
1 tablespoon shredded parm cheese
10 -
1-2 teaspoons chili crunch (or crispy chili oil)
11 -
1 teaspoon fresh lemon juice
# Instructions:
01 -
Toss chicken chunks in a container with seasoned salt, mayo, powdered garlic, and parm. Stir till everything's coated well. Let it sit for at least 20 minutes. Want better flavor? Pop it in the fridge for 4-16 hours.
02 -
Grab all your sauce stuff - soft butter, crushed garlic, fresh parsley, parm cheese, chili crunch, and lemon juice. Mash it all together with a fork to make flavored butter. Warm it for 5 seconds in the microwave so it's easier to brush on later.
03 -
Grab your skewers and push the marinated chicken pieces onto them. Using wooden ones? Soak them in water first so they don't burn. Get your air fryer heated to 400°F or fire up your outdoor grill.
04 -
Load 4-7 skewers into your hot air fryer without cramming them in. Cook for 6 minutes, flip them over, then cook another 3 minutes. If you're using a grill, cook on medium-high and turn them now and then until they're almost done.
05 -
Once chicken hits at least 150°F inside, brush on your garlic butter sauce. Cook one more minute, flip them, brush the other side, and cook 30-40 seconds longer until they reach 165°F internally.
06 -
Take your skewers out, sprinkle extra parm or parsley on top if you want, and serve them hot with whatever sides you like.
# Notes:
01 -
Wooden skewers need a good soak for 30+ minutes before cooking or they'll catch fire.
02 -
You can make these two ways - in an air fryer for quick cooking or on a grill for that smoky outdoor taste.