Fowl Play Chicken Skewers with Parmesan Garlic Aioli
- jerrysfaves
- 12 minutes ago
- 2 min read
Chicken Skewers with Parmesan Garlic Aioli
Get ready to flex those grill-master muscles, because these Chicken Skewers with Parmesan Garlic Aioli (Fowl Play Edition) are about to crank your backyard game to “legendary.” Juicy chicken cubes get the full Fowl Play treatment — or Cluckin’ Hell if you're feeling spicy and slightly unhinged — before hitting the grill for that perfect char. Paired with a rich, garlicky, Parmesan-loaded aioli that could make a saint misbehave, this recipe brings full flavour, no extra sh*t straight to your table.
🐔 What You'll Need:
For the Skewers:
1 lb chicken (use thighs or breasts, whatever tickles your fancy or you wallet)
3 Tbsp Fowl Play (You can sub Cluckin' Hell here if you prefer a kick. Choose your fighter)
Bamboo skewers, soaked so they don't catch fire
For the Parmesan Garlic Aioli:
2 egg yolks
1/2 cup shredded parmesan cheese
2 cloves fresh garlic
1 Tbsp Greek yogurt (this helps it come together and makes it fool proof)
Splash lemon juice
Pinch of salt
1-2 tsp grainy mustard
1/2 olive oil
🔥 How To
Rub It Real Good Cube up your chicken of choice and add to a container or bag. Add your Fowl Play and make sure it coats generously. Rub it around real good. (You can go full chaos with Cluckin' Hell here if you want to sweat in front of your guests. It's like a choose your own adventure for your taste buds)
Skewer Shenanigans After your chicken has marinated for at least an hour (longer is better here, folks!), thread those chunks of chicken onto skewers like the backyard BBQ legend you are.
Time for some Smoke Smoke at 225 for about 1-1.5 hours, turning occasionally, until cooked through and are looking glorious.
Blend That Magic Time to grab the blender and make your aioli. Add in all your ingredients except for the olive oil. Fire it up and slowly drizzle in the oil and watch it come together. Your aioli should be smooth, thick, and begging to be dunked.
Serve Like a Boss Lay out the skewers on your fave board or platter, throw that aioli beside them for dipping and watch your guests go feral.
⭐ Pro Tip
Hit the finished skewers with a squeeze of lemon and a dusting of parmesan for a chef’s kiss finish. Your neighbours will smell it and consider climbing the fence.
Full Flavour. No Extra Sh*t.
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