By MaryAnn Dwyer, The Beach House Kitchen
Ingredients
Chicken Marinade
- 1/3 cup olive oil
- 1/4 cup white cooking wine
- 2 Tbsp. fresh lemon juice
- 2 tsp. lemon zest
- 1/2 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 2 lbs. boneless, skinless chicken breast, cut into 1 1/2-2 inch cubes
Breading
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tsp. garlic powder
- 1/2 tsp. pepper
- 1/2 Tbsp. fresh parsley, finally chopped
Lemony Garlic Butter
- 5 Tbsp. butter, melted
- 3 cloves garlic, finely minced
- 2 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. fresh lemon juice
Cook time: 20 minutes — Prep time: 10 minutes — Total time: 30 minutes — Servings: 6
Instructions
Chicken Marinade
- Combine all marinade ingredients and whisk together in a large bowl until well combined. Add your chicken cubes and toss to coat. Cover your bowl with plastic wrap and place in the refrigerator for one hour.
Breading
- Combine all breading ingredients in a medium bowl and whisk until well combined. Remove the chicken from the marinade and toss your chicken, a few pieces at a time, into the breading mixture before adding to your skewers.
- Preheat your air fryer according to the manufacturer’s directions. Add a few chicken skewers at a time in a single layer to the fryer without overcrowding and cook at 400 degrees for 10-12 minutes or until no longer pink inside or until the chicken has an internal temp of 165 degrees F, turning the skewers over at the halfway point. Mine took 10 minutes, so I flip at 5.
Lemony Garlic Butter
- Make your lemony garlic butter by whisking together all the ingredients. Remove the skewers when they’re done cooking to a large baking sheet or platter and brush generously with the lemony garlic butter.
Notes
I have a Cosori air fryer. My chicken skewers took a total of 10 minutes to cook. I cook for five minutes on one side and then open the air fryer and flip the skewers and cook for another five minutes. You want to cook until your chicken has an internal temp of 165 degrees F.
