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Garlic butter chicken skewers are a complete weeknight meal combining juicy air-fried chicken, crispy roasted potatoes, and tender broccoli, finished with a rich garlic parmesan butter and creamy lemon aioli for dipping.
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Preheat your oven to 425°F (220°C).
Peel and chop potatoes into bite-sized pieces. Place them in a bowl, drizzle with about 2 tbsp of olive oil, and season with 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to combine.
Spread the seasoned potatoes on a parchment-lined baking sheet in a single layer and bake for 30-40 minutes, or until golden and crispy, flipping halfway through.
While the potatoes are baking, prepare the chicken. In a separate bowl, combine the chicken pieces with 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp black pepper, and the minced fresh garlic. Mix well to coat.
Thread the seasoned chicken onto wooden skewers.
Cook the chicken skewers in an air fryer at 420°F (215°C) for 15-20 minutes, or until cooked through and slightly charred. You can also grill or pan-sear them.
While the chicken and potatoes cook, heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Add the broccoli florets.
Sauté the broccoli, seasoning with 1 tsp garlic powder and 1/2 tsp salt. Cook for 5-7 minutes, then squeeze the juice of half a lemon over the top and toss to combine.
Prepare the garlic butter sauce by melting the butter in a small saucepan. Once melted, stir in the grated parmesan cheese until combined.
To make the dipping sauce, combine the mayonnaise, the juice from the other half of the lemon, and 1/2 tsp of garlic powder in a small bowl. Stir until smooth.
Once everything is cooked, assemble your plates. Serve the roasted potatoes and sautéed broccoli alongside the chicken skewers.
Brush the hot chicken skewers generously with the garlic parmesan butter.
Serve with the lemon garlic aioli for dipping.
Written automatically by CookOS, not by the creator.
Store cooled skewers and vegetables separately in airtight containers for up to 3 days; reheat skewers in a 350°F oven for 5-7 minutes and vegetables in a skillet over medium heat.
air fryer · wooden skewers · parchment paper
Written automatically by CookOS, not by the creator.
Yes. The recipe notes you can also grill or pan-sear them as alternatives to the air fryer method cooked at 420°F for 15-20 minutes.
The recipe does not specify soaking, but soaking wooden skewers in water for 30 minutes before threading prevents charring during cooking.
Air fry at 420°F for 15-20 minutes until the chicken is cooked through and slightly charred. Internal temperature should reach 165°F.
Yes. The lemon garlic aioli can be made up to 1 day ahead and refrigerated. Prepare the garlic parmesan butter just before serving for best flavor.
Cut boneless, skinless chicken thighs into 1-inch pieces as specified in the recipe for even cooking on skewers.
