Air Fryer Recipe
Coriander Lime Chicken Skewers
Coriander lime chicken skewers are a flavorful and easy dish, perfect for quick dinners or barbecues, especially when made in an air fryer.
Ingredients
- 500g chicken breast, diced into 1-inch cubes
- 3 tablespoons fresh coriander, chopped
- Juice of 2 limes
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Wooden or metal skewers
Method
- In a large bowl, whisk together the lime juice, vegetable oil, minced garlic, ground cumin, salt, and pepper.
- Add the diced chicken and chopped coriander to the marinade, ensuring the chicken is well-coated.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavour.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat your air fryer to 180°C (350°F).
- Thread the marinated chicken pieces onto the skewers.
- Place the skewers in the air fryer basket, ensuring they aren’t overlapping too much for even cooking.
- Air fry for 12-15 minutes, turning halfway through, until the chicken is cooked through and has a light char.
- Garnish with extra fresh coriander and serve with lime wedges.
Why this works in an air fryer
Lime acid lightly tenderises the chicken surface while oil carries cumin and garlic and helps browning in the air fryer’s fast convection. Small 1-inch pieces cook before the lean breast dries out; spacing on skewers exposes more surface area so moisture evaporates quickly and the edges can char.
Equipment notes
Assumes a 4-5 litre basket that fits short skewers in one layer; in a single-drawer model cook in batches if the skewers touch, while dual-zone fryers usually need 1-2 minutes extra because each drawer has less airflow and the skewers should be swapped or rotated halfway.
Common pitfalls
- Chicken looks pale and wet at 12 minutes: the pieces were packed too tightly or carried excess marinade; blot lightly before skewering and leave visible gaps between skewers, then cook 2-3 minutes longer.
- Edges are dark but centres are only just cooked: the cubes are larger than 1 inch; cut more evenly next time and finish this batch at 160°C for 2-4 minutes to cook through without scorching the garlic.
- Meat is chalky or stringy: it has overcooked, common with chicken breast above 74°C; start checking at 10 minutes with a probe and remove as soon as the thickest piece reaches 74°C.
- Wooden skewers are blackening or smelling smoky: the ends are exposed to the heating element or not soaked; trim skewers to fit inside the basket and cover exposed tips with a small piece of foil if needed.
Variations & substitutions
- Use boneless chicken thighs instead of breast; they need about 2-4 minutes longer but stay juicier because the extra fat tolerates higher internal temperatures.
- Swap vegetable oil for olive oil; it gives a fruitier flavour, but keep to 180°C rather than raising the heat as garlic and coriander will darken faster.
- Add 1 teaspoon smoked paprika or mild chilli powder; the coating browns more quickly, so check at 10-12 minutes for colour rather than relying only on the full time.
- Replace coriander with flat-leaf parsley if needed; the flavour is less citrusy and more grassy, but the cooking time and method stay the same.
Storage & reheating
Keep cooked skewers refrigerated for up to 3 days, then reheat in the air fryer at 170°C for 4-6 minutes until hot through, adding a squeeze of lime after reheating to freshen the flavour.
Nutrition
Calories: 250
