Ingredients
2 tablespoons olive oil
2 teaspoons regular paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Tabasco Green Pepper Sauce
2 lbs. boneless and skinless chicken thighs, cut into 3-inch pieces
nonstick cooking spray
Garlic Parmesan Butter Sauce
½ cup unsalted butter ( 1 stick)
10 cloves garlic, finely chopped or minced
⅓ teaspoon red chili flakes
½ cup parmesan, grated
1 tablespoon fresh lemon juice
⅓ cup fresh parsley, minced
Preparation
Soak your wooden skewers in water for at least 30 minutes.
In a large bowl or a resealable plastic bag, mix together the oil, paprika, garlic powder, onion powder, salt, pepper and Tabasco Green Pepper Sauce.
Add the chicken and toss to coat on all sides.
Thread the chicken tightly onto each skewer, ensuring there is no space in between to maximize juiciness. If necessary, trim the top few inches of the skewers to fit in the air fryer after threading the chicken.
Make the Garlic Parmesan Butter Sauce: Melt the butter in a saucepan over low heat. Stir in minced garlic and red pepper flakes. Whisk until the garlic becomes fragrant, approximately 1 minute. Take the saucepan off the heat and allow to cool down for 1-2 minutes, add the parmesan, lemon juice and parsley, stirring to blend.
Reserve one-third of the sauce to use for basting the partially cooked chicken. Keep the rest of the sauce for basting the FULLY COOKED chicken to prevent any cross-contamination.
Cook the Chicken: Place the chicken skewers in the air fryer and cook at 400 degrees Fahrenheit for 6-7 minutes. After 7 minutest, flip the skewers, apply the sauce for basting, and cook for an additional 6-7 minutes at 400 degrees, or until the internal temperature reaches 165 degrees Fahrenheit. The total cooking time should be around 12-14 minutes.
Once done, brush them with the remaining butter garlic sauce (using the reserved clean sauce) and sprinkle with extra parmesan before serving.
