Classic chicken skewers are one of the dishes I make most often when I want something quick, flavourful and family-friendly on the table. In the air fryer, the chicken pieces turn juicy inside and get a lightly caramelised surface, reminiscent of the grill – just without the smoke in the kitchen. I’ve made them countless times and have ended up with a method that works every time.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
Estimated reading time: 5 minutes
Table of Contents:
Why I love classic chicken skewers in the air fryer
Chicken skewers are a brilliant everyday dish. They’re quick, cheap and almost impossible to get wrong once you’ve got the temperature and timing down. The marinade is classic – oil, garlic, paprika, lemon and a little honey – and it’s what gives that lovely caramelised crust.
I prefer the air fryer over the frying pan because the heat is distributed evenly around the skewers, and you avoid the cooking smell that otherwise lingers in your clothes for days. At the same time, there’s less washing-up, less grease on the kitchen counter and a much shorter time from fridge to plate.
The difference between air fryer and oven
In my oven, chicken skewers take about 20-25 minutes at 200°C, and the surface rarely gets quite as crispy as I’d like it. In the air fryer, they’re done in 12 minutes at the same temperature, and the result is noticeably better on the outside. Inside, they’re still juicy – as long as you don’t exceed 14 minutes with cubes of about 3 cm.
My kitchen test of classic chicken skewers
I’ve tested the recipe four times in my Cosori Dual Blaze and twice in a smaller Philips. The conclusion is clear: At 200°C for 12 minutes (turned halfway), the chicken turns perfectly juicy with a core temperature of 75°C measured with a meat thermometer. At 180°C it takes 14-15 minutes, but the outside doesn’t get quite as crispy. At 220°C for 10 minutes you risk the marinade burning before the chicken is cooked through.
I lay the skewers in a single layer without them touching each other. When they overlap, the meat gets steamed rather than crisp, and that’s one of the biggest reasons for disappointing results. Bamboo skewers should be soaked for at least 20 minutes, otherwise the ends burn. Metal skewers work too, but I think bamboo gives a nicer look on the plate.
The marinating time itself is more important than many people think. 15 minutes is the minimum, but an hour in the fridge noticeably lifts both flavour and juiciness. I always mix the marinade in a freezer bag and massage the chicken around – it gives better coverage than a bowl with a spoon.
Let the skewers rest for 3 minutes after the air fryer – this way the juices gather in the meat instead of running out when you cut into them.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is cutting the chicken into pieces that are too small. Cubes under 2.5 cm turn dry because they cook through in under 8 minutes. I stick to 3 cm – that gives me a good margin where the meat both has time to colour and stays juicy.
The second mistake is skipping the marinating. Even fifteen minutes with oil, salt and spices makes a noticeable difference, and if you have time, let it sit for an hour in the fridge. The salt draws moisture into the meat and makes the difference between a dull and a fantastic dinner.
The third mistake, which I’ve made several times myself, is overfilling the basket. When the skewers touch each other, there’s no air circulation around the meat, and you end up with boiled chicken instead of crisp. Better to do two batches – the second one only takes 12 minutes more, and the difference can be seen and tasted.
How to serve classic chicken skewers
Chicken skewers are flexible and go with many types of side dishes. Here are my favourites:
- Fresh salad with cucumber, tomato and feta
- Tzatziki and warm pitta bread
- Homemade garlic dip and fries from the air fryer
- Lemon rice with parsley and a little butter
- Grilled vegetables such as bell pepper, courgette and red onion
Storage and reheating
Finished chicken skewers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 180°C for 3-4 minutes – then they’re almost as good as the day before. The microwave works, but unfortunately makes them a little chewy. You can also freeze them for up to 2 months; let them thaw in the fridge overnight before you reheat.
Classic chicken skewers in the air fryer are quick everyday food that rises above the ordinary. With my tested method below, you get juicy bites with a caramelised surface every time. Enjoy yourself in the kitchen!
FAQ
Yes, but reduce the time to 10 minutes at 200°C, as breast dries out more quickly. Keep an eye on the core temperature – it should reach 75°C, and then you’re there.
I often preheat for 3 minutes at 200°C. It gives a faster sear and a slightly more even result, but it’s not strictly necessary.
I don’t recommend it for skewers. The marinade doesn’t stick to frozen chicken, and the result turns out watery. Always thaw the meat first.
Recipe
Classic chicken skewers in the air fryer with dill cream
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Recommended equipment
- 1 Air fryer
- 8 Metal skewer - Use metal skewers – wooden skewers are not recommended in the air fryer, as they can burn and are often too long
- 1 Cutting board
- 1 Knife
- 1 Large bowl - For tossing the chicken and vegetables in oil
- 1 Small bowl - For the dill cream
- 1 Meat thermometer - Optional, but recommended to ensure the chicken is cooked through
Shopping list
Ingredients
For the skewers
- 600 g chicken breast (Cut into roughly 2.5 cm cubes)
- 1 pcs red bell pepper (Cut into bite-sized pieces)
- 1 pcs green bell pepper (Cut into bite-sized pieces)
- 1 pcs onion (Cut into wedges or coarse pieces)
- 200 g mushrooms (Halved if large)
- 3 tbsp olive oil
- 1.5 tsp salt
- 1 tsp pepper (Freshly ground)
For the dill cream
- 200 g crème fraîche 18% (Or plain skyr)
- 3 tbsp fresh dill (Finely chopped)
- 1 clove garlic (Pressed)
- 1 tsp lemon juice
- 0.5 tsp salt
- 1 pinch pepper (Freshly ground)
For serving
- 1 pcs lemon (Cut into wedges)
How to make it
Preparation
- Cut 600 g chicken breast into roughly 2.5 cm cubes.
- Cut 1 red and 1 green bell pepper into bite-sized pieces of roughly 2.5 cm.
- Peel and cut 1 large onion into coarse wedges. Separate the layers slightly so they can be threaded onto skewers.
- Wipe 200 g mushrooms with a piece of kitchen paper and halve the largest ones, so all the pieces are roughly the same size.
- Put the chicken, peppers, onion and mushrooms in a large bowl. Toss well with 3 tbsp olive oil, 1.5 tsp salt and 1 tsp freshly ground pepper.
Thread onto skewers
- Thread the chicken, bell pepper (alternating red and green), onion and mushrooms onto the metal skewers in alternating order. Aim for 8 skewers in total.
- Make sure the pieces sit close together but are not squashed. This gives even cooking and a crisp surface.
- Tip: Use metal skewers – ordinary wooden skewers are not recommended for the air fryer, as they can both burn and are often too long for the basket.
Cooking in the air fryer
- Preheat the air fryer to 190 °C.
- Place the skewers in the air fryer basket in a single layer. Cook in two batches if your air fryer is small.
- Cook the skewers for 12-15 minutes. Turn them halfway through for even cooking. (Check a couple of times along the way.)
- Check that the chicken is cooked through with a core temperature of 75 °C. Give it an extra 2-3 minutes if needed.
Make the dill cream
- While the skewers cook, stir together 200 g crème fraîche 18% with 3 tbsp finely chopped fresh dill, 1 pressed clove of garlic and 1 tsp lemon juice in a small bowl.
- Season with 0.5 tsp salt and a pinch of freshly ground pepper. Keep the cream cold until serving.
Serving
- Let the skewers rest for 2-3 minutes after cooking, so the juices spread through the meat.
- Serve the skewers warm with lemon wedges to squeeze over and the dill cream on the side.
Our notes for the recipe
Make sure to cut the chicken and vegetables into roughly even pieces – this gives even cooking. Don’t overload the basket; the skewers should be able to lie in a single layer. Always use metal skewers:
Wooden skewers can burn in the air fryer and are often too long to fit in the basket. Metal skewers can be washed and reused again and again. Variation:
You can add cherry tomatoes or courgette to the skewers for even more colour. For extra flavour, marinate the chicken for 30 minutes in olive oil, garlic, paprika and lemon juice before threading it onto the skewers. Serving:
Classic accompaniments are boiled rice, a fresh green salad or baked potatoes. Pitta bread and hummus also go wonderfully with it. Portion size:
If your air fryer is smaller, you can cook the skewers in two batches and keep the first batch warm under foil.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
