These lemon garlic chicken skewers have earned a permanent spot in my weekly dinner rotation, and once you’ve made them, you’ll understand why.
The marinade is bright with lemon and garlic, the chicken comes out of the Ninja Crispi charred at the edges and cooked through in the centre, and the whole thing gets finished with a lemon parsley butter brushed on while it’s still hot. It’s the sort of dinner that tastes like far more effort went in than actually did.
Why This Recipe Works
This is a simple recipe, and that’s exactly the point. A short ingredients list, one bowl for the marinade, and an air fryer doing most of the work. The lemon and oregano give it a bit of a Mediterranean lean, while the butter finish takes it somewhere richer. It’s quick enough for a weeknight and good enough that I’ve served it to friends without a second thought.
Ingredients
For the chicken:
- Zest of 1 lemon (just the bright yellow skin, none of the white pith)
- 2 tbsp lemon juice
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- 2 large garlic cloves, finely grated
- 1½ tsp dried oregano
- ¾ tsp paprika
- ¾ tsp salt
- ½ tsp black pepper
- 640g boneless, skinless chicken thighs, sliced into bite-sized pieces
For the lemon parsley butter:
- 75g butter, softened
- 1 tbsp fresh parsley, finely chopped
- 2 tsp lemon juice
- ¼ tsp paprika
- ¼ tsp black pepper
- ⅛ tsp salt, or to taste
Method
- Make the marinade. In a medium bowl, whisk together the lemon zest, lemon juice, mayonnaise, olive oil, garlic, oregano, paprika, salt and pepper. Stir in the chicken until every piece is coated. Cover and leave to marinate for 30 minutes at room temperature.
- Skewer and cook. Thread the chicken onto four skewers, leaving a small gap at each end so the pieces cook evenly. Place them in the Ninja Crispi and brush over any leftover marinade from the bowl. Cook for 13 minutes at 200C/400F. While that’s going, mix together all the butter ingredients in a small bowl.
- Baste and finish. After 13 minutes, flip the skewers and brush over roughly a quarter of the lemon butter. Cook for a further minute, flip again, brush with another quarter of the butter, then cook for one final minute, or until lightly charred and cooked through (internal temperature should reach at least 74C/165F).
- Serve. Remove the skewers and brush over the remaining lemon butter while they’re still hot – this is where most of the flavour lands, so don’t hold back. A squeeze of extra lemon juice at the end works well if you like things sharper.
Tips for the Best Results
- Thighs, not breast. Chicken thighs stay juicy under high heat, which matters more in an air fryer than an oven. Breast will dry out faster.
- Don’t skip the rest. Even 30 minutes of marinating time makes a real difference to how much flavour the chicken picks up.
- Compact skewering. Push the pieces close together on the skewer so they hold their moisture and cook evenly, rather than drying out at the edges.
- No Ninja Crispi? This works in any air fryer – just keep an eye on timing, as models vary slightly.
What to Serve With Chicken Skewers
I usually go simple: a herby rice or a flatbread, a crisp green salad, and a spoonful of yoghurt or tzatziki on the side. Leftovers are good cold the next day too, sliced into a wrap with salad and a squeeze of lemon.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the air fryer for a few minutes to bring back some of the char, rather than the microwave, which tends to leave the chicken a bit rubbery.
