Ingredients
Equipment
Method
- Slice the chicken thighs into bite-sized pieces. Combine the chicken pieces in a bowl with the olive oil and seasonings.
- Thread the chicken onto 4 skewers, leaving a gap at both ends. Keep the pieces compact so they remain juicy.
- Place the skewers in the air fryer and cook at 200C/400F for 10 minutes.
- While the chicken cooks, combine the softened butter with parmesan, garlic, parsley, salt, and pepper. Microwave in 5-second bursts until the butter is soft enough to brush but still slightly creamy.
- After 10 minutes, flip the skewers and brush with one-third of the butter mixture. Air fry for 2 minutes and 30 seconds. Flip the skewers again, brush with another one-third of the butter, and air fry for another 2 minutes and 30 seconds, or until the chicken is cooked through (internal temperature 165F/74C).
- Remove the skewers from the air fryer. Brush with the remaining butter. Sprinkle with extra parmesan and parsley while the chicken is hot, if you choose.
Nutrition
Notes
Use wooden skewers, cutting them to fit your air fryer if needed. Chicken thigh is recommended because it is harder to overcook than breast meat. The safe internal temperature for chicken is 165F/74C. Ensure you use freshly grated parmesan cheese for better melting.