{"id":480,"date":"2025-03-30T14:21:16","date_gmt":"2025-03-30T14:21:16","guid":{"rendered":"https:\/\/prexlandoviku.com\/?p=480"},"modified":"2025-07-23T10:18:37","modified_gmt":"2025-07-23T10:18:37","slug":"air-fryer-lemon-butter-chicken-skewers","status":"publish","type":"post","link":"https:\/\/prexlandoviku.com\/index.php\/2025\/03\/30\/air-fryer-lemon-butter-chicken-skewers\/","title":{"rendered":"Air Fryer Lemon Butter Chicken Skewers"},"content":{"rendered":"

These Lemon Butter Chicken Skewers are juicy, flavoursome and so simple to make!<\/strong><\/p>\n

Lemon and butter is such an under-appreciated combination and pairs so beautifully with chicken. If you’ve not had lemon butter chicken before then give these skewers a go – you won’t have a single regret! Follow me…<\/p>\n

\"four<\/figure>\n

Lemon Chicken Marinade<\/h2>\n

To inject some flavour into the chicken, we’re going to whip up a really simple marinade. A main ingredient here will of course be the lemon<\/strong> (using both the juice and zest) alongside some oil<\/strong>, mayonnaise<\/strong>, garlic<\/strong> and some store-cupboard spices\/seasoning<\/strong>. The mayo works as a binder and also helps tenderise the chicken a little more.<\/p>\n

You only need to marinate the chicken for around 30 minutes<\/strong>. Because the marinade is quite acidic, it can turn the chicken tough and chewy if it’s marinated for much longer. 30 minutes will work wonders though – promise!<\/p>\n

For this recipe, I recommend using boneless skinless chicken thighs<\/strong>. It\u2019s much more difficult to overcook than chicken breast. Also, because thigh is much fattier, you can get the chicken a little crispy on the outside, whilst keeping the inside soft and tender.<\/p>\n

Process shots: add marinade ingredients to bowl (photo 1), whisk to combine (photo 2), add chicken (photo 3), stir then marinate (photo 4).<\/em><\/p>\n

\"4<\/figure>\n
\n

Recipe Tip<\/h2>\n

If the chicken is straight out of the fridge, you can cover and leave it at room temp to marinate. This will take the chill off the chicken and help it cook through more evenly.<\/p>\n<\/div>\n

Lemon Butter Chicken Skewers<\/h2>\n

Once the chicken has bathed in the marinade, you can thread it and can start cooking it in the air fryer. Whilst they’re cooking, we can get cracking on with the butter.<\/p>\n

Lemon Butter<\/h3>\n

The skewers are going to be great by themselves, but what isn’t improved by being doused in butter? Alongside some lemon juice<\/strong>, seasoning<\/strong> and parsley<\/strong>, this butter really takes the skewers to the next level! <\/p>\n

Basting the chicken<\/h3>\n

I like to mostly cook the chicken and then baste it a couple of times towards the end. Once they’re cooked, you can then baste them whilst they’re hot with the leftover butter. You’ll want it close to room temp so it’s easy to brush.<\/p>\n

Process shots: add butter ingredients to bowl (photo 1), mix (photo 2), cook skewers (photo 3), baste in butter (photo 4).<\/em><\/p>\n

\"4<\/figure>\n
\"close<\/figure>\n

Lemon Butter Chicken Skewers FAQ<\/h2>\n
\n
How lemony are these chicken skewers?<\/strong> <\/p>\n

The lemon flavour is definitely apparent, but it’s more on the subtle side. This is the safe option so you can squeeze over more at the end if you’d like.<\/p>\n<\/p><\/div>\n

Can I use chicken breast?<\/strong> <\/p>\n

Breast is less fatty than thigh, so it will be less juicy and flavoursome. You could use breast, just keep an eye on the timings so it doesn’t overcook.<\/p>\n<\/p><\/div>\n

Do I have to soak the skewers?<\/strong> <\/p>\n

I use bamboo skewers and never soak them beforehand. They should only take around 15 minutes to cook, so they won’t burn. You can of course use metal skewers.<\/p>\n<\/p><\/div>\n

How do I know when the chicken is cooked?<\/strong> <\/p>\n

It should be lightly charred and piping hot right through the centre. I recommend using a thermometer and checking it reaches 165F\/74C.<\/p>\n<\/p><\/div>\n

Can I make these ahead of time?<\/strong> <\/p>\n

I wouldn’t make the chicken ahead of time but you can certainly whip up the butter and tightly store it in the fridge until needed.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"close<\/figure>\n

Serving Lemon Butter Chicken Skewers<\/h2>\n

Before you do the final basting of butter, if your air fryer was clean beforehand, I recommend brushing over all the leftover flavour in the base<\/strong> so nothing goes to waste!<\/p>\n

Here I’ve served with orzo<\/strong> and asparagus<\/strong>. For the orzo, I just cooked it until al dente, then drained and tossed it with butter, parmesan and some starchy pasta water. Almost like an orzo alfredo! It doesn\u2019t have to be crazy flavoursome as it will soak in some of the lemony butter. The parmesan did go really nicely though.<\/p>\n

For more air fryer skewer recipes check out my Garlic Parmesan Chicken Skewers<\/a>, Salmon Skewers <\/a>and Chicken Souvlaki<\/a>!<\/em><\/p>\n

Alrighty, let’s tuck into the full recipe for this lemon butter chicken shall we!?<\/strong><\/p>\n

\"overhead<\/figure>\n

How to make Lemon Butter Chicken Skewers (Full Recipe & Video)<\/h2>\n
\n
\n
\n
\"close<\/div>\n<\/div>\n

<\/span> Print<\/a><\/p>\n

<\/div>\n

Air Fryer Lemon Butter Chicken Skewers<\/h2>\n

#wprm-recipe-user-rating-5 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-5 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-5-33); }#wprm-recipe-user-rating-5 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-5-50); }#wprm-recipe-user-rating-5 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-5-66); }linearGradient#wprm-recipe-user-rating-5-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-5-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-5-66 stop { stop-color: #343434; }<\/p>\n

<\/span><\/span><\/span><\/span><\/span><\/div>\n
<\/div>\n
These Lemon Butter Chicken Skewers are juicy, flavoursome and so simple to make!<\/span><\/div>\n
<\/div>\n
\n
Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>Greek<\/span><\/div>\n<\/div>\n
<\/div>\n
\n
Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Marinating Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>\n<\/div>\n
<\/div>\n
Servings <\/span>4<\/span> skewers<\/span><\/span><\/div>\n
Calories <\/span>396<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a33 \/ $4<\/span><\/div>\n
\n

Equipment<\/h3>\n
    \n
  • \n
    Sharp Knife & Chopping Board<\/div>\n<\/li>\n
  • \n
    Medium Sized Mixing Bowl & Whisk (for marinade)<\/span><\/div>\n<\/li>\n
  • \n
    4x 20cm \/ 8" Skewers (see notes)<\/span><\/div>\n<\/li>\n
  • \n
    Air Fryer<\/div>\n<\/li>\n
  • \n
    Small Mixing Bowl & Brush (for butter)<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n
    \n

    Ingredients<\/h3>\n
    \n

    Chicken<\/h4>\n
      \n
    • zest of a<\/span> Lemon<\/strong><\/span> (typically ~1 tsp)<\/em><\/span><\/li>\n
    • 2<\/span> tbsp<\/span> Lemon Juice<\/strong><\/span><\/li>\n
    • 1<\/span> tbsp<\/span> Mayonnaise<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
    • 1<\/span> tbsp<\/span> Olive Oil<\/strong><\/span><\/li>\n
    • 2<\/span> large cloves of<\/span> Garlic<\/strong>,<\/span> finely grated<\/em><\/span><\/li>\n
    • 1 1\/2 <\/span> tsp<\/span> Dried Oregano<\/strong><\/span><\/li>\n
    • 3\/4<\/span> tsp EACH:<\/span> Paprika<\/strong>, Salt<\/strong><\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> Black Pepper<\/strong><\/span><\/li>\n
    • 640g \/ 1.4lb<\/span> boneless skinless<\/span> Chicken Thighs<\/strong>,<\/span> sliced into bite-sized pieces<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n
      \n

      Butter<\/h4>\n
        \n
      • 75g \/ 5 tbsp<\/span> Butter<\/strong>,<\/span> softened<\/em><\/span><\/li>\n
      • 1<\/span> tbsp very finely diced<\/span> Fresh Parsley<\/strong><\/span><\/li>\n
      • 2<\/span> tsp<\/span> Lemon Juice<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
      • 1\/4<\/span> tsp EACH:<\/span> Paprika<\/strong>, Black Pepper<\/strong><\/span><\/li>\n
      • 1\/8<\/span> tsp<\/span> Salt<\/strong>,<\/span> or to taste<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
        \n

        Instructions<\/h3>\n
        \n
          \n
        • \n
          In a medium-sized mixing bowl whisk together the marinade ingredients then stir in the chicken until evenly coated. Cover and leave to marinate for 30 minutes (I keep it at room temp if the chicken is just out of the fridge).<\/span><\/div>\n<\/li>\n
        • \n
          Thread the chicken onto 4 skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy. Place in the air fryer and brush over any leftover marinade left in the bowl (thoroughly wash the brush after). Cook for 13 minutes at 200C\/400F. Meanwhile, combine all of the butter ingredients in a small mixing bowl.<\/span><\/div>\n<\/li>\n
        • \n
          After 13 minutes, flip the skewers (I find this easiest with tongs) and brush over around 1\/4 of the butter (just eyeball it). Cook for another minute, then flip them again and brush over another 1\/4 of the butter. Cook again for a final minute, or until lightly charred and cooked right through the centre (internal temp should reach at least 165F\/74C).<\/span><\/div>\n<\/li>\n
        • \n
          Remove the skewers and if your air fryer was clean before starting, brush over any melted butter in the base, then liberally brush over the remaining lemon butter (don't waste any flavour!). If you want them more lemony then just squeeze over a little more lemon juice.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
          \n

          Video<\/h3>\n
          \n