Parmesan Garlic Chicken in the Air Fryer

Ingredients

• 1.5 pounds Chicken Thighs or Breast (boneless, skinless; sliced thin or cut into 2‑3 inch pieces)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 teaspoon Smoked Paprika (or regular sweet paprika)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Lemon Pepper
• 1/2 teaspoon Lari Seasoning Salt (optional, can omit or replace with additional salt)
• 4 tablespoons Unsalted Butter (room temperature, cut into cubes)
• 2 cloves Garlic (minced)
• 1/4 teaspoon Red Pepper Flakes
• 1 teaspoon Hot Sauce (optional, adjust to heat preference)
• 1 teaspoon Lemon Zest (from one fresh lemon)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Fresh Parsley (minced)
• 6 Wooden Skewers (soaked in water for 30 minutes)

Instructions

1. Prepare Skewers

   Place wooden skewers in a shallow dish of water and let them soak for at least 30 minutes so they won’t burn in the air fryer.

   Time: PT5M

2. Slice and Season Chicken

   Trim any excess fat from the chicken, then slice thinly or cut into 2‑3 inch pieces. In a large mixing bowl combine olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, lemon pepper, and Lari seasoning. Add the chicken pieces and toss until every piece is evenly coated.

   Time: PT7M

3. Skewer the Chicken

   Thread the seasoned chicken onto the soaked wooden skewers, packing the pieces tightly but without crushing them. Use two skewers for thin slices and one skewer for larger pieces as shown in the video.

   Time: PT3M

4. Air Fry First Side

   Pre‑heat the air fryer to 400°F. Place the skewers in a single layer in the basket and cook for 5 minutes.

   Time: PT5M

   Temperature: 400°F

5. Make Garlic‑Parmesan Butter

   While the chicken cooks, combine room‑temperature butter, minced garlic, red pepper flakes, hot sauce (if using), lemon zest, grated Parmesan, and minced parsley in a small bowl. Mix until smooth.

   Time: PT5M

6. Flip, Baste, and Continue Cooking

   After the first 5 minutes, open the air fryer, flip each skewer, and brush the chicken generously with the garlic‑Parmesan butter. Cook for another 5 minutes, then repeat the flip‑and‑baste step once more for a total cooking time of 12‑15 minutes, or until the internal temperature reaches 165°F.

   Time: PT10M

   Temperature: 400°F

7. Rest and Serve

   Remove the chicken skewers from the air fryer and let them rest for 2 minutes. Sprinkle a little extra grated Parmesan and fresh parsley before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

5g

Fat

20g

Fiber

0g

Ingredient Substitutions

• Instead of Chicken Thighs or Breast: Chicken Tenders, Turkey Breast
• Instead of Olive Oil: Canola Oil, Avocado Oil
• Instead of Smoked Paprika: Paprika, Chipotle Powder (less sweet)
• Instead of Garlic Powder: Fresh Minced Garlic (use 2 cloves)
• Instead of Onion Powder: Finely Minced Onion (use 1 tbsp)
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Lemon Pepper: Lemon Zest + Black Pepper
• Instead of Lari Seasoning Salt: Seasoned Salt
• Instead of Unsalted Butter: Margarine, Ghee (for dairy‑free)
• Instead of Garlic: Garlic Powder (1/2 tsp)
• Instead of Red Pepper Flakes: Cayenne Pepper (pinch)
• Instead of Hot Sauce: Sriracha (1 tsp)
• Instead of Lemon Zest: Lemon Juice (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: Dried Parsley (1 tsp)
• Instead of Wooden Skewers: Metal Skewers

Equipment Needed

• Air Fryer
• Mixing Bowl
• Small Bowl
• Knife
• Cutting Board
• Tongs
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Soaking wooden skewers for 30 minutes to prevent burning.
• Ensuring each chicken piece is evenly coated with the seasoning mixture.
• Flipping and basting the chicken with butter after each interval for maximum flavor and moisture.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and melt.
• Add a squeeze of fresh lemon juice just before serving for extra brightness.
• If you like extra heat, increase red pepper flakes to 1/2 tsp or add a dash of cayenne.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of the butter sauce may change.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the chicken and keep it in a sealed bag; refrigerate up to 24 hours before cooking.
• Prepare the garlic‑Parmesan butter mixture and store in the refrigerator; bring to room temperature before basting.

Frequently Asked Questions