Sometimes all you want is a simple little nibble to satiate your appetite and my Lemony Chicken Skewers are perfect for that!
Succulent pieces of chicken cooked to perfection in the air fryer, with a crispy outside and juicy succulent meat on the inside, this dish is an absolute delight, if I do say so myself.
You get the tang from the lemon, a nutty hint from the peanut butter, the umami from the soy sauce, and it’s all brought together with a wonderful undertone of curry and garlic. They are delicious.
I seriously love how perfectly my air fryer cooks pretty much anything. It’s an incredible machine. You get gorgeous crispy edges on your chicken, but keep the juicy moistness on the inside. And it’s so much healthier for you as you’re not cooking it all in oil. Just Amazing!
Chicken Skewer Recipes
I like to use chicken tenders for this as they come out so succulent and they need next to no prep. You simply skewer and go. That’s not to say you couldn’t use chicken breast or a nice thigh instead and just cut them into smaller chunks. Any and all chicken will work perfectly for this receipt.
They are so simple to make and take about 10 minutes to whip up. I love no-stress food and I hope you enjoy this recipe as much as I do.
1/4 cup crunchy peanut butter
1/3 cup chicken broth
2 tablespoons low-sodium
3 tablespoons lemon juice
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp chili powder
1 pound (454 g) chicken tenders
First, take a medium bowl, combine the peanut butter, chicken broth, lemon juice, garlic, olive oil, and chili powder, salt and peppe, and mix well with a wire whisk until smooth.
Remove 2 tablespoons of this mixture to a small bowl. Put remaining sauce into a serving bowl and set aside.
Add the chicken tenders to the bowl with the 2 tablespoons sauce and stir to coat. Letit marinate for about 15 minutes in the fridge.
Then take it out and run a bamboo skewer through each chicken tender lengthwise. Let it set for 5 minutes.
Put the chicken in the air fryer basket and air fry in batches at 390ºF (199ºC) for 10 to 13 minutes or until the chicken reaches 165ºF (74ºC) on a meat thermometer.
Serve the chicken with the reserved sauce.