Pesto Parmesan Chicken Skewers - Tasty Recollections

Combine olive oil, paprika, garlic powder, salt, Italian seasoning, and mayo in a bowl. Toss the chicken pieces in the marinade. Let sit for 15–30 minutes if you have time—if not, they’ll still turn out delicious.
1 Tablespoon Olive Oil, 2 teaspoons Salt, 2 teaspoons Paprika, 2 teaspoons Garlic Powder, 1 teaspoons Italian Seasoning, 1 Tablespoon Mayo, 2 lbs Boneless Skinless Chicken Thighs
Thread the chicken onto skewers, folding or curling each piece onto itself to help lock in moisture and create a meatier bite (and make sure your skewers fit in the air fryer—I’ve learned the hard way!).
Preheat your air fryer to 400°F (200°C) and cook for 10–12 minutes, flipping once halfway through, or until cooked through and the internal temperature reaches 165°F (74°C).
In the last 2–3 minutes of cooking, melt your pesto butter, mix it with your finely grated garlic and brush it generously over the skewers. Sprinkle with grated parmesan and let it finish cooking until melty and golden.
5 Tablespoons Pesto Butter, 1/4 cup Freshly Grated Parmesan, 3 cloves Garlic
Pile them onto a platter, maybe sprinkle more parmesan on top if you’re feeling fancy, and dig in!

I have a homemade make-ahead pesto butter recipe on the site that I love to keep in the freezer—it’s a total time-saver and helps me throw together tons of quick meals. But don’t worry if you don’t have any on hand. You can easily mix a bit of store-bought pesto with melted butter for the same effect, or even swap the pesto for finely chopped fresh herbs if that’s what you’ve got. It’s super flexible—use what works for you!
I use 6-inch skewers so they fit easily in my air fryer—no trimming needed. I once bought longer ones thinking I could just snap or cut them down, but they were so tough I gave up (didn’t want to risk losing a finger!). The 6-inch size is perfect—zero stress and they slide right in.