We’ve been making this Garlic Lemon Air Fryer Chicken for a few weeks now and my family still isn’t tired of it. It’s lemony, garlicky and takes about 20 minutes to get to the table.
We eat a lot of chicken at home, and this Lemon Garlic Deep Fryer Chicken has quickly become one of the most beloved recipes in our kitchen. The marinade is simple, but the lemon zest in it brings this beautiful citrus aroma that fills the whole room. And the chicken turns out juicy and tender every time.
Ours chicken tikka fryer and chicken fryer have been a family favorite for a while, and this Lemon Garlic Chicken is now part of the list. If your family loves chicken as much as mine, I think this will be a permanent fixture in your kitchen as well.
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Ingredients for Lemon Garlic Chicken
Chicken: Here I have used 350 grams of boneless thigh pieces, cut into 1.5 inch pieces. I would not recommend breast pieces for this recipe as they come out dry and chewy.
Lemon peel: Used in the marinade and herb oil. It adds a beautiful aroma and wonderful lemon flavor that is difficult to achieve with lemon juice alone.
Other ingredients for the marinade: Lemon juice, grated garlic, crushed pepper, Kashmiri chili powder, honey, salt and olive oil.
Herb Oil: Soft butter (I used regular salted butter) mixed with lemon zest and freshly chopped cilantro.
skewers: For cutting chicken pieces before air frying.
Oil: Peanut or neutral oil for greasing the basket and chicken.
Frequently asked questions
yes You can grill the skewers on a hot pan or tray for about 3-4 minutes on each side or bake them in the oven at 200°C for about 15-18 minutes. An air fryer gives you the best char with the least amount of oil, but both alternatives work well.
You can, but thighs are recommended because they stay juicier in the fryer. Breasts tend to dry out quickly, especially in high temperatures. If using brisket, reduce the air fry time by a few minutes and keep an eye on it.
The pieces should be lightly browned on the edges and cooked through without turning pink in the center. For boneless legs of this size, a total of 6-8 minutes at 200°C is usually sufficient.
Peppers, slivers of onion, and zucchini work well strung between pieces of chicken. Just make sure they are cut to a similar size so everything cooks evenly.
You can skip the skewers entirely and place the marinated pieces directly in the basket. The skewers just make it easier to flip and serve, but the chicken tastes the same either way.
Richa’s best tips
- Marinate for at least an hour. The lemon juice and garlic need time to work on the chicken. The longer it sits, the more flavor each piece takes on. If you have time, you can also marinate it overnight and store it in the refrigerator.
- Don’t miss the lemon zest in the marinade. The flavor contains concentrated citrus oils that give this chicken its signature flavor. Lemon juice alone will not give you the same result.
- Leave space between the skewers in the air fryer basket. If the pieces are touching, the hot air can’t circulate properly and the chicken won’t get that golden, slightly charred finish on all sides.
- Brush with oil before and after flipping. This helps the chicken brown evenly and prevents the surface from drying out during air frying.
- Brush on the herb oil while the chicken is still hot. The heat melts the butter instantly and it seeps into each piece, bringing the lemon zest and coriander flavor with it.
Storage Tips
- In the fridge: Store in an airtight container for up to 2 days. The lemon and garlic flavors linger well into the night.
- Freezing: You can freeze the marinated, uncooked chicken for up to two weeks. Thaw overnight in the fridge, skewer and air fry. Make the herb butter fresh when ready to serve.
- Reheating tip: Place the chicken back in the fryer at 180°C for 2-3 minutes to warm through. Drizzle with fresh herb butter before serving to bring back that just-cooked flavor.
Serving ideas
This Lemon Garlic Chicken Air Fryer is versatile enough to work as an appetizer or as part of a meal. Here are some ways to enjoy it:
- with Hummus and Whole wheat pita bread: Slide the chicken off the skewers, tuck it into a warm pita with some hummus, and you’ve got yourself a proper Mediterranean-style lunch.
- with Mediterranean chickpea salad: Lemon chicken with this fresh, crunchy salad is a really light and filling meal.
- with Fried rice with eggs: If you want something more filling, a plate of fried rice with these skewers on the side works really well.
- By itself: With squeezed lemon and a cold drink. Sometimes the simplest way is the best way.
did you know
Lemon peel contains five to ten times more concentrated citrus flavor than lemon juice. The peel is full of essential oils, mostly lemon, which is where that intense, bright lemon scent comes from. The lemon juice gives you acidity and zest, but the zest gives you flavor. That’s why this recipe uses zest in both the marinade and the herb oil.
This Lemon Garlic Deep Fryer Chicken deserves a place in any kitchen that loves good chicken. Try it and I feel like the words “can we have that lemon chicken again?” will follow very soon. Find me on Instagram @my_foodstory and tell me how it went.
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Take the chicken in a bowl, add the rest of the marinade ingredients, toss until all the chicken pieces are well coated with the marinade and set aside for at least an hour.
350 grams boneless chicken thighs, cut into 1.5 inch pieces, 2 tablespoons of lemon zest, 2 tablespoons of lemon juice, 2 tablespoons of grated garlic, ¼ teaspoon cracked pepper, 1 teaspoon Kashmiri chili powder, 1 teaspoon of honey, ¼ + ⅛ teaspoon salt, 2 teaspoons of olive oil
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Herbal Oil: Take soft oil in a bowl, add lemon peel, coriander leaves, mix well and keep aside.
1 ½ tablespoons soft butter, 2 tablespoons of lemon zest, 2 tablespoons finely chopped coriander leaves
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Heat the deep fryer to 200C. Grease the fryer basket with oil. Thread the chicken pieces onto the skewers and place them on the fryer basket with a little space between them. Brush the chicken with a teaspoon of oil and air fry at 200C for 3 minutes, turn once, brush with oil and air fry at 200C for a further 3-5 minutes or until cooked through and lightly browned on the edges.
3 skewers, 1 – 2 tablespoons peanut or other spreading oil
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Brush the fried chicken with herb oil and serve.
Calories: 232kcal, Carbohydrates: 4g, Protein: 23g, fats: 14g, Saturated fats: 5g, Polyunsaturated fats: 2g, Monounsaturated fats: 5g, Trans fats: 0.3g, Cholesterol: 126mg, sodium: 161mg, potassium: 318mg, Fibers: 1g, sugar: 2g, Vitamin A: 407IU, Vitamin C: 5mg, calcium: 23mg, Iron: 1mg
This article was researched and written by Harita Odedra.
