Irresistible Garlic Butter Zucchini Skewers Recipe

The pressure builds and you start counting down minutes until you eat.

There's just something about getting those skewers ready, the smell of garlic and parmesan kinda fills the kitchen with that cozy feeling. As you hear the float valve pop and hold, you know the pressure cooker is workin' its thing to make your chicken tender real quick.

You remember how you tossed the chicken pieces in that buttery garlic parmesan mix just before sliding them onto the skewers. You're ready to get this show on the road-soon the steam cues will tell you it's time to do a quick release and savor the results.

Why This Recipe Works Every Single Time

• The pressure cooker seals in all the juicy flavors so the chicken stays moist.
• The combination of garlic, parmesan, and butter gives a rich taste that hits all the right notes.
• Using chicken thighs makes the meat tender, not drying out like breast meat sometimes does.
• The seasoning salt adds that gentle kick without overpowering the garlic parmesan mix.
• Quick release lets you serve right away, no long wait for natural release.
• The parsley adds a fresh pop that balances out all the richness.

Your Simple Ingredient Checklist

• 1 ½ to 2 pounds chicken thighs or tenders cut into 1-inch pieces - you want juicy tender bites.
• 1½ teaspoon seasoning salt like Lowry's - it's the secret to that subtle savory boost.
• 2 tablespoons mayonnaise - this helps that coating stick real good.
• 1 tablespoon grated parmesan cheese - packed with flavor.
• ½ teaspoon garlic powder - because you can never have too much garlic.
• 5 tablespoons softened butter - melts right in, making everything luscious.
• 4 cloves garlic minced or pressed - fresh garlic is a game-changer here.
• 1 tablespoon fresh parsley - for that fresh herby touch.
• 1 tablespoon extra Parmesan cheese for sprinkling before serving.
• 1 to 2 teaspoons chili crunch or chili crisp - adds that little spicy punch you gotta love.

Your Complete Cooking Timeline

• Step 1 Preheat your grill to medium-high heat. This gets it ready once chicken's done in the pressure cooker.
• Step 2 Toss chicken pieces in a big bowl with seasoning salt so every piece is evenly coated.
• Step 3 Mix mayonnaise, grated parmesan, garlic powder, butter, minced garlic, and parsley in another bowl till blended nice and smooth.
• Step 4 Add chicken back into that garlic parmesan butter mix and toss till every piece is coated well.
• Step 5 Thread chicken pieces on skewers leaving a little space between pieces-don't cram 'em or they won't cook evenly.
• Step 6 Place skewers on grill and cook for 10 to 15 minutes turning sometimes till the chicken is cooked through and you see nice grill marks.

Smart Shortcuts for Busy Days

• Make the garlic parmesan butter mix ahead and keep it in the fridge for up to 3 days. You just gotta toss fresh chicken when ready.
• Use pre-cut chicken tenders if you wanna skip the cutting step. Saves some time for sure.
• Grill indoors on a grill pan if weather's bad instead of outside - works real good and keeps your cook on schedule.

What It Tastes Like Fresh From the Pot

You catch the aroma first-warm garlic with that rich parmesan butter kinda teasing your nose almost like a soft embrace. The chicken is still juicy and tender from the pressure cooker's careful steam work.

The crust from grilling adds this slight crisp char that contrasts with the tender inside perfectly. Each bite is buttery but not greasy, with a subtle garlic pop and cheesy goodness finishing it off.

You notice the little herbs and that zing from the chili crunch lift each bite so it's not just savory but also lively with a faint spicy edge you didn't expect but totally love.

Your Leftover Strategy Guide

• Store leftovers in an airtight container in the fridge and they'll be good for about 3 to 4 days. Chicken still juicy but reheat gently.
• Wrap skewers tightly in foil for a quick grab-and-go lunch. Just warm in the microwave or oven till the steam cues show it's hot enough.
• You can freeze the chicken pieces after cooking and cooling-keep'em in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
• Make a little garlic parmesan sauce on the side to drizzle on leftover chicken before reheating so it feels fresh again.

Everything Else You Wondered About

• Q What's the float valve for?
  You watch the float valve to know when your pressure cooker's reached pressure so you can start timing your cook.
• Q How do I know when to do a quick release or natural release?
  If you want to serve right away do quick release by carefully lifting the valve to release steam fast. For juicier, more tender chicken natural release is better but takes longer.
• Q Can I use chicken breast instead?
  You can but chicken thighs stay more moist here. Breasts get dry easier when pressure cooking so gotta watch it closely to not overcook.
• Q What if I don't have chili crunch?
  Just skip it or swap in a pinch of chili flakes. You'll still get great flavor without it.
• Q Why add mayonnaise?
  It helps the parmesan and seasonings stick to the chicken so every bite's coated well and juicy.
• Q Can I make this recipe without grilling?
  You sure can. You can pan sear or broil the skewers after pressure cooking to get some nice char all over.

For more quick and delicious pressure cooker recipes, check out our Carrot Cake Cupcakes or warm up with some Irish Beef and Guinness Stew for hearty comfort food.