Ingredients
1.5 lbs boneless skinless chicken breasts, cut into 1½-inch cubes
2 tablespoons olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
2 red bell peppers, cut into chunks
1 green bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 large red onion, cut into wedges
Optional for serving:
Fresh cilantro
Lime wedges
Warm flour or corn tortillas
Greek yogurt or sour cream
Avocado slices
Instructions
-
In a large bowl, combine olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.
-
Add chicken cubes and toss until fully coated. Marinate for at least 20 minutes.
-
Cut bell peppers and onion into evenly sized pieces.
-
Thread chicken, peppers, and onion alternately onto skewers, leaving slight space between pieces.
-
Preheat air fryer to 380°F (193°C) for 3–5 minutes.
-
Arrange skewers in a single layer in the air fryer basket.
-
Cook for 12–15 minutes, flipping halfway through, until chicken reaches 165°F internally and vegetables are tender-crisp with light char.
-
Rest for 3 minutes before serving. Garnish with cilantro and fresh lime juice.
Notes
Do not overcrowd the air fryer basket.
Cut chicken and vegetables evenly for uniform cooking.
Soak wooden skewers in water for 30 minutes before using.
For juicier results, substitute chicken thighs.
Add cayenne pepper for extra heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: Tex-Mex