Ingredients
Scale
Marinade
2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
½ cup vegetable oil
½ cup parmesan cheese, finely grated
1 large lemon, juiced (about ¼ cup juice)
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon Dijon mustard
5 garlic cloves, minced or grated, using a microplane
2 teaspoons smoked paprika
½ teaspoon crushed red pepper
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper
Honey Garlic Butter
¼ cup (½ stick ) unsalted butter
2 teaspoons garlic, minced or grated, using a microplane
2 tablespoons honey
¼ cup parmesan cheese, finely grated
2 teaspoons fresh parsley, chopped.
Equipment
Wooden skewers, soaked in water for 30 minutes.
Instructions
Prepare the Marinade
In a large bowl, mix together the chicken, vegetable oil, parmesan cheese, lemon juice, honey, soy sauce, Dijon, minced garlic, smoked paprika, crushed red pepper, oregano, salt, and pepper.
Mix well to coat the chicken evenly.
Cover the bowl and refrigerate for at least 1 hour, or up to overnight.
Assemble the Skewers
Thread 5-6 marinated chicken pieces onto each skewer.
Place the skewers in the air fryer basket in a single layer. You may need to cut the skewers to fit.
Cook the Chicken
Air fry at 400°F for 11-12 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Make the Honey Garlic Butter
While the chicken is cooking, melt the butter in a small skillet or saucepan over medium-low heat.
Add the minced garlic and cook for 1 minute.
Remove from heat and stir in the honey, parmesan cheese, and parsley.
Serve
Brush the cooked chicken skewers with the honey garlic butter and serve.
