Super Moist And Juicy Chicken Skewers In Air Fryer | Easy Air Fryer Recipes | Air Fryer Chicken
The Best Chicken Skewers In Air Fryer
Ingredients and steps:
500g boneless chicken
1 tsp onion granules/powder
1 tsp paprika
1 tsp black pepper
1 tsp salt
1 tsp garlic granules/powder
1 tsp dried parsley
2-3 tbsp oil
Mix everything. I lined my air fryer rack with baking paper. Place the chicken skewers in basket. Air fry at 180ºC for 12 minutes,flip the skewers and air fry for another 7-8 minutes.
For Sauce/Glaze:
3 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp sweet chilli sauce
1 tsp dried parsley
Mix everything.Coat the hot skewers with sauce
And enjoy ????
????The air fryer I am using is by @proscenic_official
T22 Air fryer
Discount: Now the T22 is providing a huge discount of 58% off, the final price of this product will be £59 from ORG £139
Period: 5th-25th June
Link:
Or click on my @amazon store in my profile and you will find it right there.
@amazoninfluencerprogram
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Delicious Mustard Chicken Skewers
Mustard Chicken Skewers
Marinade
Chicken Breast- 3lb
Mustard- 1 cup
Oregano- 2 tsp
Salt- 1/8 tbs
To clean chicken
room temperature water- 3 cups
white vinegar- 1 1/2 cups
Marinate
Step 1: Mix mustard, oregano, and salt into a bowl
Step 2: Cover and place in the fridge for 30 minutes
Prepare Chicken
Step 3: Cut chicken into 1-inch pieces add to a bowl
Step 4: Add white vinegar and water
Step 5: Let the chicken sit for 20 minutes
Step 6: Pour out the water and vinegar
Step 7: Combine the mustard mixture with the chicken
Step 8: Assemble the skewers
Step 9: Grill for 15-20 minutes
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Honey Mustard Chicken Kabobs
Meal prepping and/or new recipe loving friends, here’s a clean eats recipe to try!! Definitely be sure to reserve some on the side (before you add the raw chicken/veggies to it) to have as a dipping sauce to serve with!
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Lemon Garlic Chicken Kabobs
RECIPE:
Lemon Garlic Chicken Kabobs - With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!
INGREDIENTS:
4 tablespoons olive oil, divided
1 shallot, diced
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 red onion, cut into 1 1/2-inch pieces
DIRECTIONS:
1. In a medium bowl, combine 2 tablespoons olive oil, shallot, lemon juice, lemon zest, rosemary, garlic, Dijon, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
2. In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Thread chicken and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
4. Preheat grill to medium heat.
5. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
6. Serve immediately.