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1kg chicken thigh fillets cut in 4 x 4cm pieces
¼ cup mayonnaise
½ cup finely grated parmesan cheese
1 tbsp smoked paprika
1 tbsp hot paprika
1 tsp fennel seeds
1 tbsp cajun seasoning
1 tbsp onion powder
1 tsp sea salt
½ tsp white pepper powder
½ tbsp brown sugar
3 tbsp extra virgin olive oil
Garlic butter sauce:
150g unsalted butter
½ cup finely grated parmesan cheese
2 tbsp garlic, finely chopped
2 tsp sea salt
3 tbsp parsley, chopped
Place the chicken into a large bowl. Now add the mayonnaise, parmesan cheese, both paprikas, fennel seeds, Cajun seasoning, onion powder, sea salt, white pepper, brown sugar and olive oil. Get your hands in there and give it all a good mix so every piece is well coated.
Thread the marinated chicken onto skewers. I like to make large, generously packed skewers.
To make your garlic butter sauce, pop the butter into a small bowl and give it 20 seconds using the microwave function. Give it a stir until it’s fully melted, then add the parmesan, chopped garlic, sea salt and parsley. Stir it all together until it’s dreamy and glossy.
Now for the fun part! Place your skewers into the metal air-fryer basket, then set that basket on top of the raised trivet inside your microwave. Hit the ‘air fry’ mode and cook for 15 minutes.
Take the skewers out, give them a generous baste with that gorgeous garlic butter, then pop them back in for another 15 minutes on air fry.
One more round! Baste again, cook for another 10 minutes, and then give them a final buttery kiss before serving.
Serve hot, with a little extra sprinkle of parmesan on top because… why not?
