Air Fryer Garlic Parmesan Chicken Skewers (Print version)

Juicy chicken skewers with savory garlic-Parmesan coating, air-fried to perfection.

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

→ Marinade

02 - 3 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 4 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs or oregano-basil mix
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ Coating

08 - ½ cup grated Parmesan cheese
09 - ⅓ cup panko breadcrumbs
10 - 1 tablespoon chopped fresh parsley plus extra for garnish
11 - Zest of 1 lemon

→ To Serve

12 - Lemon wedges

# How To Make It:

01 - Whisk together olive oil, lemon juice, minced garlic, Italian herbs, salt, and pepper in a large bowl until thoroughly combined.
02 - Add chicken cubes to the bowl and toss to coat evenly with marinade. Cover and refrigerate for at least 30 minutes for optimal flavor penetration.
03 - Combine Parmesan cheese, panko breadcrumbs, parsley, and lemon zest in a shallow bowl until well blended.
04 - Thread marinated chicken pieces onto skewers. Roll or sprinkle each skewer with the Parmesan-breadcrumb mixture, pressing gently to ensure coating adheres properly.
05 - Preheat air fryer to 400°F for 3 minutes before cooking.
06 - Place skewers in air fryer basket in a single layer, working in batches if necessary to avoid overcrowding.
07 - Cook for 12–15 minutes, turning once halfway through cooking time, until chicken develops golden coloration and reaches internal temperature of 165°F.
08 - Transfer to serving platter and garnish with additional fresh parsley and lemon wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • They come together in under 30 minutes but taste like you spent forever on them
  • The air fryer makes them incredibly juicy with this perfectly crispy exterior
  • Easily customizable for different diets without sacrificing flavor
02 -
  • Soak wooden skewers for 30 minutes beforehand so they don't burn in the air fryer
  • Don't overcrowd the basket or you'll steam instead of crisp, work in batches if needed
  • Let them rest for just a couple minutes before serving so the juices redistribute
03 -
  • Pat the chicken partially dry before threading to help the coating adhere better
  • Spritz the skewers with a little olive oil spray halfway through for extra golden color

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