Air Fryer Garlic Parmesan Chicken Skewers (Printable)
Tender chicken marinated in savory garlic-Parmesan, air-fried until golden and crispy on skewers.
# What You'll Need:
→ 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
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
11 - Zest of 1 lemon
→ To Serve
12 - Lemon wedges
# How to Make It:
01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, Italian herbs, salt, and pepper until well combined.
02 - Add chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes for optimal flavor development.
03 - In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, parsley, and lemon zest. Mix thoroughly.
04 - Thread marinated chicken onto skewers. Roll each skewer in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well.
05 - Preheat air fryer to 400°F for 3 minutes before cooking.
06 - Arrange skewers in the air fryer basket in a single layer, cooking in batches if necessary. Cook for 12-15 minutes, turning once halfway through, until chicken reaches an internal temperature of 165°F and develops a golden exterior.
07 - Serve hot, garnished with additional fresh parsley and lemon wedges on the side.
# Expert Hacks:
01 -
- The air fryer creates this incredible crispy exterior without deep frying, so you get all the satisfaction with way less mess
- These skewers disappear faster than you can plate them, making them perfect for last-minute guests or weeknight dinners that feel special
02 -
- Soak wooden skewers for 30 minutes before using, or they'll burn and create an acrid taste that ruins everything
- Don't overcrowd the air fryer basket. Hot air needs to circulate around each skewer, so cook in batches if necessary
03 -
- Let the skewers rest for 2 minutes after cooking. This small wait helps the juices redistribute and the coating set slightly so it doesn't fall off when you take that first bite.
- Pat the chicken really dry before marinating. Excess moisture prevents the coating from sticking properly and can make the final result soggy instead of crispy.