Air fryer scallion ginger chicken skewers recipe
Air fryer chicken skewers are quick and easy. Follow my recipe for juicy kabobs with a tasty ginger scallion sauce. Makes 4 (7-inch | 18cm) skewers.
Servings: 4 servings
Equipment
- 7-inch (18 cm) Metal Skewers for a 6 qt. air fryer
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
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.
Video
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
Serving: 1skewer | Calories: 736kcal | Carbohydrates: 3g | Protein: 28g | Fat: 68g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 38g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1005mg | Potassium: 402mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg