Lemon Garlic Chicken Spiedini
Lemon Garlic Chicken Spiedini features breaded chicken breast, Parmesan, and capers; air fry at 400°F for 15 minutes until golden with a bright lemon garlic butter drizzle.
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Method
- 1
Pound chicken thin (1/4 inch) and cut into 1-inch wide strips. Thread onto skewers accordion-style.
- 2
Dredge in flour, dip in egg, coat in breadcrumb-Parmesan mixture. Press firmly.
- 3
Spray with oil. Air fry at 400°F for 12-14 minutes, flipping halfway, until golden and cooked through.
- 4
Sauté garlic in melted butter 30 seconds. Add lemon juice and capers.
- 5
Drizzle lemon garlic butter over spiedini. Garnish with parsley.
Pro tip. Pounding the chicken thin is essential — thick pieces won't cook through before the breading burns. Thread the chicken accordion-style on the skewer so it stays compact and cooks evenly.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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