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These air fryer chicken skewers with homemade ginger scallion sauce are absolutely irresistible! Bite-sized chicken thigh pieces are a little charred outside and super juicy inside, and the Asian scallion sauce is so flavorful. (And versatile, too!)
This dish comes together in just 30 minutes and is so fun to make. Pair these flavorful chicken kabobs with your favorite seasonal sides and rice for an easy, family-friendly recipe—perfect for the warmer months, but I love them all year round.
Table of Contents
Main Ingredients and Tool
Air fryer chicken kabobs are simple to make and use everyday ingredients. The keys to the perfect dish are the cut of the chicken, the skewers you use for air frying, and the scallion ginger sauce.
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What type of chicken to use
Boneless, skinless chicken thighs are the best choice for air fry kabobs. Thighs stay juicy and tender during cooking—even at high air fryer temperatures—while chicken breasts dry out easily. Using skinless helps the seasoning cling to the meat better and makes the skewers easier to eat.
Skewers for air frying use
Because the kabobs sit close to the air fryer heat source, I recommend using metal skewers for air fryer cooking. I use 7-inch (18-cm) skewers that fit perfectly in my 6-quart air fryer. If you have to use wood, soak them in water for at least 30 minutes before threading to prevent burning.
Scallion ginger sauce
This sauce is bright, savory, and ultra-versatile! It’s made with diced scallions, grated ginger, sesame oil, and a neutral oil that’s been gently heated and seasoned with salt, white ground pepper, and Sichuan peppercorn powder (optional). It’s the same sauce I use on my scallion chicken and Scallion oil noodles—it keeps well and adds an aromatic umami hit to any dish.
How to make Air fryer chicken skewers
Getting juicy, evenly cooked chicken kabobs in the air fryer is all about technique. From the way you slice and season the chicken to how you thread it on skewers and the cook time—here’s what to pay attention to so your kabobs turn out perfect every time.
The chicken preparation and seasoning
Slice the highs crosswise into even, bite-sized pieces—about 1.25 inches (3 cm) wide. This helps them cook evenly and stay tender and juicy.
Add the dry spices and oil and use your hands to massage everything together so every piece is well coated—this makes a big difference in flavor. The turmeric in the spice mix adds beautiful color, while the olive oil keeps the chicken moist and helps the seasonings stick.
Threading the chicken
Fold each piece of seasoned chicken once and thread them onto the skewers, leaving a bit of space at the top to grab onto. Folding helps keep the chicken in place on the skewers.
A 7-inch skewer fits about 6 or 7 chicken pieces. You want them packed snugly so they don’t flop around, but not so tight that air can’t circulate between the pieces.
How long to air fry the chicken skewers?
Air-fry for 14 minutes total—cook for 8 minutes at 400°F (204°C), then flip the skewers, lower the heat to 380°F (193°C), and air fry for another 6 minutes.
Always use a digital meat thermometer to check the thickest part of the chicken—it should read 165°F (73.9°C).
Scallion ginger sauce
While the chicken cooks, whip up the sauce in a heatproof bowl. Gently heat the oil (I use avocado oil) in a small saucepan until it simmers. Heating the oil helps extract and intensify the flavors of the scallions and ginger. When you pour hot oil over the aromatics, it should sizzle! It lightly cooks them on contact, releasing their natural oils and infusing the oil with flavor.
How to serve it
Transfer the air fryer shish kabobs to a large plate and spoon a few ladles of scallion ginger sauce over the top. Serve the rest of the sauce on the side. They’re best served hot, so enjoy them right away!
What to serve it with
Because the scallion sauce is so flavorful, I like to pair these air fryer chicken kabobs with lighter sides. They’re great with rice, veggies, and salads!
- Rice: Air fryer rice is quick, easy, and perfect every time! Or make rice cooker white rice while your chicken skewers are in the air fryer.
- Asian Veggie Sides: The flavors in this napa cabbage slaw complement the scallion sauce perfectly! Broccoli with garlic sauce is another great option.
- Summery Salads: Keep things light and fresh with this Chinese smashed cucumber salad or my watermelon fruit salad with cantaloupe, honeydew, and a minty lime dressing.
Tips
ChihYu’s helpful Notes
- Chicken selection: Boneless, skinless chicken thighs are the best choice. They’re juicy, flavorful and won’t dry out in the air fryer. Using skinless chicken makes the skewers easier to eat and helps the seasoning stick better.
- Uniform size matters: Cut the chicken into equal-width pieces so they cook at the same rate. Uneven sizes mean some pieces may overcook while others are still underdone.
- Use metal skewers: Metal skewers are safer in the air fryer, especially since they sit close to the heat source. I recommend 7-inch (18-cm) skewers for a standard 6-quart air fryer. Wooden skewers can burn, even if soaked, so I don’t recommend using them here.
- Threading the chicken: Fold each piece once and pack them snugly—but not too tight, or they won’t cook evenly in the air fryer. Too loose, and the pieces may fall apart or spin around.
- Make-ahead tips: You can season the chicken up to 2 days ahead and store it in an airtight container in the fridge. The sauce keeps well for up to 2 weeks and tastes even better over time. Store it in a glass jar in the fridge, and use a clean spoon each time.
More BBQ skewer recipes you might like
If you enjoyed these chicken thigh skewers in the air fryer, don’t miss these other Asian kabob recipes—just in time for the summer BBQ season!
- Bang bang chicken skewers — Tender chicken in a sweet, spicy, and tangy sauce.
- Paleo Yakitori skewers — With a naturally sweet and savory teriyaki glaze.
- Beef broccoli kabobs — Marinated steak with charred broccoli and peppers.
Air fryer scallion ginger chicken skewers recipe
Video
Ingredients
- 1.5 lb chicken thighs boneless and skinless
- ½ + ¼ tsp coarse sea salt
- ¼ tsp ground black pepper
- ½ tsp garlic granules
- ½ tsp turmeric powder
- 1.5 tbsp olive oil
Ginger scallion sauce (makes 1 cup):
- 6 bulb scallion diced, a little over 2 cups diced scallion
- 1 oz ginger root grated, about 1.5 tbsp grated ginger
- 2 tbsp toasted sesame oil
- 1 tsp coarse sea salt or to taste
- ½ tsp ground white pepper
- ½ tsp Sichuan peppercorn powder optional
- ½ cup avocado oil or any neutral-flavored oil
Equipment
- 7-inch (18 cm) Metal Skewers for a 6 qt. air fryer
Instructions
Chicken prep:
- Slice: Trim away excess chicken fat. Slice the chicken thighs crosswise into 1.25-inch (3 cm) wide pieces (not lengthwise).
- Season: In a large mixing bowl, add the chicken with ingredients from salt to olive oil. Mix well.
Thread:
- Place the skewers over a rimmed baking sheet. Take a piece of chicken, fold it once, and thread it onto the skewer—this helps keep it from falling off. Gently push it down, then repeat with the remaining pieces. Leave about 1 to 1.5 inches (2.5 cm – 3.8 cm) of space at the top. Pack the chicken snugly, but not too tight or too loose.
Air fry:
- Place the skewers in a single layer in the air fryer basket. Air fry at 400°F (204°C) for 8 minutes. Open the basket and use tongs to flip the skewers, holding the meat portion. Close the basket, reduce the temperature to 380°F (193°C), and air fry for another 6 minutes.
- Repeat the process until you finish all the skewers and always use a digital meat thermometer to test the temperature (the internal safe temperature at the thickest part should be 165°F).
Ginger scallion oil:
- In the meantime, dice the scallions into small rounds and grate the peeled ginger, then place them in a heat-proof bowl. Add sesame oil, salt, white pepper, and Sichuan peppercorn powder (if using). In a small saucepan, heat the avocado oil over medium-low heat for about 7–8 minutes until it simmers—test by inserting a dry chopstick to see if bubbles form. Carefully pour the hot oil over the aromatics, allowing it to sizzle. Stir to combine and let the scallions soften for a few minutes.
- For detailed instructions, see this post on ginger scallion sauce.
Serve:
- Transfer the skewers to a large serving plate while they’re still hot. Spoon a few ladles of ginger scallion sauce over the chicken and serve with extra sauce on the side. Enjoy while hot.
Notes
- Make-Ahead:
- Chicken: Trim and season the chicken, then store it in an airtight container in the fridge for up to 2 days.
- Ginger Scallion Sauce: Make the sauce ahead and store it in an airtight glass container in the fridge. It lasts up to a month but is best used within 2 weeks for the freshest flavor.
- Storage: Store the chicken and sauce separately in the fridge. The chicken is best eaten within 3-4 days, and the sauce within 2 weeks.
- Oven bake: Bake at 400°F (200°C) for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. Broil for 2 to 3 minutes at the end for extra color and a light char, if preferred.
- Reheat: Chicken: Air fry the chicken at 360°F (182 °C) for 4-5 minutes or microwave on medium power for 1 minute.
- Ginger scallion sauce: Do not reheat the sauce in a microwave as the oil will cause splatter. The sauce tastes great at room temperature. Simply place the sauce jar in a cool and dry kitchen counter until the oil returns to room temperature. Use and serve as you wish and always use a clean spoon to scoop the sauce.
- Chicken safe temperature: According to the USDA, chicken should reach a minimum internal temperature of 165°F (73.9°C) throughout the bird, including the breasts, legs, thighs. Always use a digital meat thermometer to test the temperature before consumption.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these ginger spring onion chicken kebabs this Easter weekend – everyone loved them!
Thank you, David! They are so lucky to have you and thanks for making the dish. Appreciate it! 😀
Easy Fast + Delicious!!!!
Wow the flavors of this dish made for a very happy family
The chicken was juicy+so flavorful with the ginger scallion sauce drizzled over them…tk u so much this will be on repeat
Thank you! So happy to hear!