Air Fryer Chicken Skewers
Air fryer chicken skewers go from fridge to table in a single 12-minute batch, with golden edges and tender middles. Chicken breast chunks soak up a smoky marinade of paprika, garlic and lemon for 30 minutes, then cook at 200°C. This makes eight skewers to serve four people, cooked in two batches, and the whole job takes just over an hour including the marinating.
- Total
- 1 h 12 min
- Prep
- 15 min
- Cook
- 27 min
- Serves
- 4
- Per serving
- 230kcal
Getting air fryer chicken skewers right
The main difference between juicy and dry air fryer chicken skewers is the size of the pieces and the space around them. Chunks of about 3cm cook through in 12 minutes without drying out, and a small gap between the pieces lets the hot air brown all sides.
A standard 4–5.5 litre basket holds four skewers in a single layer, so this recipe cooks two batches. If you have a dual-drawer air fryer you can cook all eight at once. A short rest under foil lets the juices settle, so the first batch stays warm and moist while the second one cooks.
Cooking air fryer chicken skewers
Tap a time to start a timer.
- Soak the skewers Put the wooden skewers in a tall glass or dish of cold water for . If they are longer than your basket, trim them with kitchen scissors.
- Marinate the chicken Pat the chicken dry with kitchen paper. Mix the oil, lemon juice, paprika, garlic powder, salt and pepper in a bowl, add the chicken and turn to coat. Cover and chill for while the skewers soak.
- Thread the skewers Thread 5–6 pieces onto each skewer, leaving a small gap between the pieces so the hot air can reach all sides.
- Cook the first batch Heat the air fryer to 200°C for . Lay 4 skewers in a single layer and cook for , turning them over halfway.
- Check and rest The chicken is done when there is no pink, the juices run clear and a thermometer reads 75°C in the thickest piece. Cover the skewers loosely with foil, then cook the second batch for .
- Serve Serve hot with the lemon wedges.
What to serve with it
Serve the skewers with rice, flatbreads or a crisp green salad, and extra lemon at the table. For another way to cook chicken on a skewer, try the air fryer chicken kebab. To use the same method with minced meat, see meatballs on skewers.
Common problems and fixes for Air Fryer Chicken Skewers
- The chicken is dry and rubbery.
- Breast meat dries out fast. Keep the chunks at about 3cm, do not cook beyond 12 minutes per batch, and check the middle of the thickest piece with a thermometer.
- The skewers scorch at the ends.
- Soak wooden skewers for 30 minutes and keep the chicken within the basket so the exposed wood is not close to the heating element. Metal skewers are another option.
- The chicken is pale rather than golden.
- The basket is too full. Cook in two batches with gaps between the skewers, and make sure the chicken is patted dry before the marinade goes on.
Frequently asked questions about Air Fryer Chicken Skewers
How long do you cook chicken skewers in the air fryer?
12 minutes at 200°C for chunks about 3cm across, turning them halfway. Thighs need 12–14 minutes. Always check there is no pink and the juices run clear.
Do I need to soak wooden skewers?
Yes, for 30 minutes. It stops the ends scorching, though the exposed ends can still darken a little.
Can I cook them in the oven instead?
Yes. Bake on a lined tray at 220°C (200°C fan), gas 7, for 15–18 minutes, turning once, until cooked through.
Can I use chicken thighs?
Yes. Use 600g skinless, boneless thighs cut into 3–4cm pieces and add about 2 minutes to each batch.
How long do leftovers keep?
Up to 2 days in a covered container in the fridge. Reheat in the air fryer at 180°C for 4–5 minutes, until steaming hot all the way through.
How did you like the recipe?
4.8 / 5 · 33 ratings
