Ingredients
Scale
Marinade
2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
Β½ cup vegetable oil
Β½ cup parmesan cheese, finely grated
1 large lemon, juiced (about ΒΌ 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
Β½ teaspoon crushed red pepper
1 teaspoon dried oregano
Β½ teaspoon kosher salt
Β½ teaspoon ground black pepper
Honey Garlic Butter
ΒΌ cup (Β½ stick ) unsalted butter
2 teaspoons garlic, minced or grated, using a microplane
2 tablespoons honey
ΒΌ 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 400Β°F for 11-12 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165Β°F (74Β°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.
