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These were so good, I made them two weeks in a row, which is unusual for me since I like to switch things up! They are very easy to make. I opted for skinless, boneless chicken thighs since those are generally more tender. To make things easier, I cut the thighs in strips and threaded them onto the skewers rather than cutting them in cubes. Rolling them in the panko is optional but added a delightful crunch. These are delicious as is but can be dipped in ranch dressing or dip of your choice. The recipe was adapted from Beth's Quick Bites.
1 pound chicken breasts or thighs, cut into 1-inch cubes
1/4 cup olive oil
2 tablespoons grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Wooden or metal skewers (if wooden, soak in water for 20 minutes to prevent burning)
Panko (Optional but worth it)
Combine olive oil, grated Parmesan, garlic, Italian seasoning, paprika, salt and pepper in a bowl.
Add chicken and marinate, covered, in the fridge for at least 30 minutes and up to four hours.
Remove chicken from marinade and put on skewers.
Roll skewers in panko if desired.
Heat gas grill to medium high (around 400 degrees) and grill skewers, turning once, until chicken is done. Timing depends on whether you are using breasts or thighs. Check with an instant read thermometer to be sure chicken has reached 165 degrees.
To air fry: pre-heat air fryer to 400 degrees. Place skewers in a single layer. Air fry for approximately 10 to 12 minutes, turning halfway through.
