{"id":7253,"date":"2025-04-17T20:40:18","date_gmt":"2025-04-17T20:40:18","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7253"},"modified":"2025-04-17T20:43:50","modified_gmt":"2025-04-17T20:43:50","slug":"air-fryer-lemon-butter-chicken-skewers-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/air-fryer-lemon-butter-chicken-skewers-video\/","title":{"rendered":"Air Fryer Lemon Butter Chicken Skewers [Video]"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Air Fryer Lemon Butter Chicken Skewers [Video]<\/span><\/h2>\n
<\/div>\n
These Lemon Butter Chicken Skewers are juicy, flavoursome and so simple to make!<\/span>
<\/div>Lemon and butter is such an under-appreciated combination and pairs so beautifully with chicken. If you\u2019ve not had lemon butter chicken before then give these skewers a go \u2013 you won\u2019t have a single regret! <\/span>
<\/div>Note:<\/strong><\/em> This recipe says Air Fryer, but I suspect it would do well on a Grill, too.<\/em><\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>4<\/span> skewers<\/span><\/span><\/div>\n\n
Author: <\/span>Chris Collins – Don’t Go Bacon My Heart<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Sharp Knife & Chopping Board<\/div><\/li>
  • Medium Sized Mixing Bowl & Whisk (for marinade)<\/div><\/li>
  • 4x 20cm \/ 8″ Skewers (see notes)<\/div><\/li>
  • Air Fryer<\/div><\/li>
  • Small Mixing Bowl & Brush (for butter)<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>

    <\/span>Chicken<\/span><\/h4>
    • zest of a<\/span> Lemon<\/span> (typically ~1 tsp)<\/span><\/li>
    • 2<\/span> Tbsp<\/span> Lemon Juice<\/span><\/li>
    • 1<\/span> Tbsp<\/span> Mayonnaise<\/span> see notes<\/span><\/li>
    • 1<\/span> Tbsp<\/span> Olive Oil<\/span><\/li>
    • 2<\/span> large cloves<\/span> Garlic<\/span> finely grated<\/span><\/li>
    • 1\u00bd<\/span> tsp<\/span> Dried Oregano<\/span><\/li>
    • \u00be<\/span> tsp<\/span> EACH: Paprika<\/span> Salt<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> Black Pepper<\/span><\/li>
    • 640<\/span> g\/ 1.4lb <\/span> boneless skinless Chicken Thighs<\/span> sliced into bite-sized pieces<\/span><\/li><\/ul><\/div>

      <\/span>Butter<\/span><\/h4>
      • 75<\/span> g\/ 5 tbsp<\/span> Butter<\/span> softened<\/span><\/li>
      • 1<\/span> Tbsp<\/span> very finely diced Fresh Parsley<\/span><\/li>
      • 2<\/span> tsp<\/span> Lemon Juice<\/span> see notes<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> EACH: Paprika, Black Pepper<\/span><\/li>
      • \u215b<\/span> tsp<\/span> Salt<\/span> or to taste<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • In a medium-sized mixing bowl whisk together the marinade ingredients then stir in the chicken until evenly coated. Cover and leave to marinate for 30 minutes (I keep it at room temp if the chicken is just out of the fridge).<\/div><\/li>
        • Thread the chicken onto 4 skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy. Place in the air fryer and brush over any leftover marinade left in the bowl (thoroughly wash the brush after). Cook for 13 minutes at 200\u2103\/400\u2109 Meanwhile, combine all of the butter ingredients in a small mixing bowl.<\/span><\/div><\/li>
        • After 13 minutes, flip the skewers (I find this easiest with tongs) and brush over around \u00bc of the butter (just eyeball it). Cook for another minute, then flip them again and brush over another \u00bc of the butter. Cook again for a final minute, or until lightly charred and cooked right through the centre (internal temp should reach at least 165\u2109\/74\u2103).<\/span><\/div><\/li>
        • Remove the skewers and if your air fryer was clean before starting, brush over any melted butter in the base, then liberally brush over the remaining lemon butter (don’t waste any flavour!). If you want them more lemony then just squeeze over a little more lemon juice.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          a) Lemon Zest<\/strong> \u2013 When zesting the lemon make sure you don\u2019t use any of the pith (white part) as this is bitter. Just the bright yellow skin.<\/span>
          <\/div>\nb) Lemon Juice<\/strong> \u2013 As per the recipe, these are more on the subtle side of lemon, just to be safe. Feel free to squeeze over more lemon juice at the end!<\/span>
          <\/div>\nc) Mayonnaise<\/strong> \u2013 This helps bind the marinade and also tenderises the chicken a little. It doesn\u2019t make the chicken taste \u2018mayonnaisey\u2019 at all. If you don\u2019t have mayo just use plain yoghurt or just sub with oil.<\/span>
          <\/div>\nd) Marinating Time<\/strong> \u2013 The marinade is very acidic, so you don\u2019t want to marinate the chicken for too long otherwise it\u2019ll turn rubbery, especially because the chicken is diced into small pieces. I find 30 minutes is fine, which I do at room temp. You\u2019ll want to marinate in the fridge if you\u2019re going over 30 minutes, but I\u2019d recommend stopping at 60 minutes.<\/span>
          <\/div>\ne) Serving<\/strong> \u2013 I served with orzo and asparagus. For the orzo, I just cooked until al dente, then drained and tossed it with butter, parmesan and some starchy pasta water. Almost like an orzo alfredo! It doesn\u2019t have to be crazy flavoursome as it will soak in some of the lemony butter. The parmesan did go really nicely though.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n
          \n