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Marinated thigh pieces cook on suitable skewers and are finished with clean lemon butter. Keep marinade utensils separate from the finishing butter.
Ingredients and measurements
- Zest of 1 lemon (~1 tsp)
- 2 tbsp lemon juice; 1 tbsp mayonnaise
- 1 tbsp olive oil
- 2 large garlic cloves, finely grated; 1 1/2 tsp dried oregano
- 3/4 tsp paprika; 3/4 tsp salt
- 1/2 tsp black pepper
- 640g boneless skinless chicken thighs, cut into bite-sized pieces; 75g butter, softened
- 1 tbsp fresh parsley, very finely diced
- 2 tsp lemon juice; 1/4 tsp paprika
- 1/4 tsp black pepper; 1/8 tsp salt, or to taste
Preparation and cooking
- Stage 1
Mix the marinade ingredients and coat chicken. Cover and refrigerate for thirty minutes; do not marinate on the counter. Mix lemon butter in a separate clean bowl.
- Stage 2
Thread chicken onto skewers approved for the appliance and small enough to fit. Leave space between pieces and discard used marinade.
- Stage 3
Air-fry at 400°F, turning around halfway through and beginning checks around thirteen minutes. Continue until all thick pieces reach 165°F.
- Stage 4
Brush cooked skewers with clean lemon butter and serve. Do not recover melted butter or drippings from the basket for a finishing sauce.
Compact clumps can hide cool centers. Similar pieces with small gaps expose more surface to circulating air.
Why leave gaps?
If basting, portion butter into a separate bowl first. Never return a brush that touched undercooked chicken to the serving butter.
Can I baste while cooking?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why leave gaps?
Compact clumps can hide cool centers. Similar pieces with small gaps expose more surface to circulating air.
- Can I baste while cooking?
If basting, portion butter into a separate bowl first. Never return a brush that touched undercooked chicken to the serving butter.