Air fryer recipe · Mains
Garlic Chicken Skewers
Garlicky chicken chunks on skewers cooked dry.
- 16 minTotal time
- 185°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 210kcal
- 30.9 gprotein
- 2.4 gcarbs
- 9.1 gfat
- 0.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken breast450 g
- garlic5 cloves
- olive oil1 tbsp
- lemon juice1 tbsp
- black pepper0.5 tsp
- salt1 tsp
Method
Cut
Cut the chicken breast into even chunks about three centimetres wide. Keeping the pieces the same size is what lets them cook at the same rate, so none is dry and overdone while another is still raw in the middle.
Marinate
Mix the crushed garlic, olive oil, lemon juice, black pepper and salt, then coat the chicken well and rest it for 30 minutes. The lemon and salt season the meat right through, and the oil helps it brown instead of drying out in the dry heat.
Thread
Thread the chunks onto the skewers leaving a small gap between each piece. Those gaps let the hot air move all around every side, so the chicken browns evenly instead of steaming where the pieces press together.
Preheat
Let the air fryer heat up to 185°C while you finish threading. Starting with a hot basket sears the surface of the chicken the moment it goes in, which keeps the juices in and gives you a browned outside rather than a pale, stewed one.
Air fry
Cook at 185°C for 16 min, turning the skewers once so both sides colour. The chicken is ready when it is white all the way through with no pink at the centre and reaching 74°C. Rest it for a minute before serving so the juices settle.
