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This post is all about how to make air fried Ranch Garlic Parmesan Chicken Skewers; juicy chicken pieces that are basted in the most delectable garlic Parmesan butter sauce. This is an herby spin on my viral garlic parmesan chicken skewers.
Looking to steal the spotlight at your next gathering? These garlic parmesan ranch chicken skewers are the perfect party appetizer or equally amazing for an easy weekday dinner and they’re bound to be one of the best chicken dishes you’ve ever had!
Basted throughout the cooking process, these garlic parmesan chicken skewers are so tender they just fall right off the skewers.
After my Garlic Parmesan Chicken Skewers and Hot Lemon Pepper Chicken Skewers went crazy on social media, I had to give ya’ll with another incredible flavor using the same easy and fail-proof method. This is a spin on my Garlic Parmesan Chicken Skewers. By adding some ranch seasoning and dill, we truly kick up these succulent skewers up another notch.
You can easily make these Ranch Garlic Parmesan Chicken Skewers in the air fryer (method used for the photos) or you can bake or grill them. I paired my skewers over warm rice and added some of the leftover garlic-parm butter into the rice for the most incredible meal.
This recipe post is all about how to make air fried Garlic Parmesan Ranch Chicken Skewers.
Key Ingredients in Ranch Garlic Parmesan Chicken Skewers
- Chicken Tenders – you can use breast or thighs but I prefer how moist tenders are.
- Butter – one stick of butter is used.
- Garlic – lots of garlic is used, about 8-10 cloves
- Parmesan – grated parm is the best for this recipe as it easily incorporates in the butter sauce.
- Hot sauce – just a tablespoon to give this chicken a little kick without adding too much heat.
- Ranch Seasoning – a few tablespoons of dry ranch seasoning is added to the chicken dry rub and to the garlic butter sauce.
- Seasonings – paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes
- Fresh Parsley – the fresh parsley adds the perfect herbiness to balance the savory butter sauce.
- Don’t forget the wooden skewers!
How to Make Ranch Garlic Parmesan Chicken Skewers
Step 1: Soak wooden skewers in water for at least 30 minutes.
Combine spice mixture in a small bowl and set aside. Prep your chicken by cutting in 3″ pieces. Place them in a bowl and toss in olive oil and the spices, coating well on all sides.
Step 2: Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness. If needed, snip the top few inches of the skewers to fit in the air fryer after the chicken is skewered
Step 3: Make the garlic parmesan sauce by combining all ingredients into a saucepan over low heat. Scoop out 1/3 of the sauce and use that for basting the chicken as it cooks. Reserve the remaining sauce for basting the cooked chicken so you don’t cross contaminate.
Step 3: Cook 2-3 skewers at a time in an air fryer at 400 degrees for 5 minutes. Remove and flip the skewers and baste with sauce, returning to cook an additional 2 minutes at 400 degrees.
Baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165 degrees. A total cook time of 12-14 minutes. Once they are finished cooking, hit them with a final pass of the garlic sauce (the reserved sauce) and sprinkle with some parmesan and serve.
Tools I Use:
Stainless Steel BPA-Free Air Fryer
Ninja (Non-Toxic) Dual Air Fryer XL 
HowTo Fix Separated Butter, Clumping or Seizing?
There are a few reasons that the garlic parmesan butter sauce might break, one of the most common reasons is the sauce getting too hot. Luckily, there is an easy way to fix this.
Simply adding 1-2 tablespoons of softened butter into the sauce and whisking gently until it emulsifies back into a soft and smooth slightly-melted paste.
Don’t Have an Air Fryer? Try These Methods:
Oven Preparation:
Preheat oven to 450 degrees. Place chicken skewers on a rimmed baking sheet lined with foil and cook for 14 minutes, flipping half way through and basting with butter a few times throughout the baking process.
Switch the oven to broil and cook an additional 2 minutes so get the tops golden brown. Remove from the oven and baste it one last time with the butter sauce and sprinkle with leftover parmesan.
Grill Preparation:
Preheat your grill to medium-high. Place the prepared skewers over direct heat and cook each side for 5-6 minutes each, basting with butter throughout the cooking process.
Remove from the grill and baste it one last time with the butter sauce and sprinkle with leftover parmesan.
Looking for More Delish Recipes?
Easy Chicken Tetrazzini
Fried Chicken Elote Tacos
Hot Lemon Pepper Chicken Skewers
Garlic Parmesan Steak Skewers
I hope you enjoy this easy Air Fryer recipe for Ranch Garlic Parmesan Chicken Skewers. Be sure to comment below with any questions or feedback! If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Ranch Garlic Parmesan Chicken Skewers
Ingredients
- 2 lbs chicken tenders thighs or breast
- 2 tbsp olive oil
Garlic Parmesan Butter Sauce
- 1 stick butter
- 8-10 cloves garlic minced
- 1/2 cup parmesan grated
- 1 tbsp hot sauce more if desired
- 2 teaspoons red pepper flakes
- 1/3 cup fresh parsley minced
- 1 tablespoon dry ranch seasoning
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
Chicken Seasonings
- 1.5 tablespoon dry ranch seasoning
- 1 teaspoon dried dill
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Prep and Skewer Chicken
- Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.
- Start by combining your chicken seasoning mixture in a small bowl and set aside. Prep your chicken by cutting in 3″ pieces. Place them in a large bowl or ziptop bag and toss in olive oil and the spices, coating well on all sides.
- Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness. If needed, snip the top few inches of the skewers to fit in the air fryer after the chicken is skewered.
Make the Garlic Parmesan Butter Sauce
- Add the butter and garlic in a microwave-safe bowl and heat until partially melted. Then add in red pepper flakes, hot sauce, seasonings and parmesan. Whisk together until combined. (If sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.)
- Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so you don’t cross contaminate. Be sure to wash your basting brush in between.
Cook The Chicken
- Cook 2-3 skewers at a time. Place in an air fryer and cook at 400 degrees for 5 minutes. Remove and flip the skewers, baste with sauce, return to cook an additional 2 minutes at 400 degrees.
- Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165 degrees. Total cook time of 12-14 minutes. This time will vary based on your air fryer.
- Once they are finished cooking, hit them with a final pass of the garlic sauce (the clean reserved sauce) and sprinkle with some extra parmesan and serve.
Notes
Preheat oven to 450 degrees. Place chicken skewers on a rimmed baking sheet lined with foil and cook for 14 minutes, flipping half way through and basting with butter a few times throughout the baking process.
Switch the oven to broil and cook an additional 2 minutes so get the tops golden brown. Remove from the oven and baste it one last time with the butter sauce and sprinkle with leftover parmesan. Grill Preparation:
Preheat your grill to medium-high. Place the prepared skewers over direct heat and cook each side for 5-6 minutes each, basting with butter throughout the cooking process.
Remove from the grill and baste it one last time with the butter sauce and sprinkle with leftover parmesan.
my son in law made this for us tonight and it was so good. absolutely loved it.
Holy crap! This chicken was so good! My kid doesn’t tolerate spice well so I only used one teaspoon of red pepper flakes and it was perfect. A little spicy bite, but not a burn. This recipe is going into my rotation.