Garlic Parmesan Chicken Skewers

Photo from Moribyan.com

In the fantasy world, garlic is supposed to keep vampires away. After this meal, I’m pretty sure there won’t be a vampire within a hundred miles of my house—or anyone willing to get close enough to smell my breath. Whew!

Thankfully, the garlic overload is completely worth it because this chicken is delicious. It’s incredibly easy to make, and chances are you already have most of the ingredients sitting in your pantry.

I let the seasoning mixture hang out on the chicken while it came up to room temperature, which was about 30 minutes. Nothing complicated there.

But the real star of the show? That garlic butter you slather over the chicken right before serving. Oh. My. Goodness. That’s where the magic happens.

The original recipe called for the air fryer, but I skipped it. You know me—chicken and the grill are basically best friends. Plus, I wasn’t in the mood to dig the air fryer out from the back of the cabinet.

The grill worked beautifully, so don’t feel like you need an air fryer to make this. I’m willing to bet the oven would work just as well, too.

Easy, flavorful, and loaded with enough garlic to make any vampire think twice. What more could you ask for?

Garlic Parmesan Chicken Skewers

Recipe from Moribyan.com

Serves 4

CHICKEN SKEWERS

• 1.5 pounds chicken thighs, boneless and skinless, chopped into small pieces
• 1 to 2 tablespoons olive or avocado oil
• 1/2 tablespoon yellow mustard or 1 teaspoon dried mustard powder
• 1 1/2 teaspoon lemon pepper
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

GARLIC BUTTER

• 1/2 cup Challenge Unsalted Butter, melted
• 2 tablespoons parsley, finely chopped
• 1 tablespoon minced garlic
• 3 tablespoons grated parmesan
• 1/2 to 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

In a small bowl, mix butter with parsley, garlic, parmesan, salt, black pepper, and oregano.

To a bowl, add the chicken along with mustard, lemon pepper, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper. Mix together well.

After marinating, thread the chicken pieces onto skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. I like to add about 6 to 7 pieces onto each skewer.

Add the skewers to the air fryer and air fry for about 6 to 8 minutes at 425°F. Rotate the skewers and air fry again for about 6 to 8 minutes so both sides are golden.

Then take it out of the air fryer and brush with garlic butter.

Serve warm with ranch!