Description
This air fryer garlic butter chicken cubes recipe delivers tender, juicy chicken with a crispy, golden exterior and rich garlic-butter flavor. It’s quick, easy, and perfect for a weeknight dinner or casual lunch.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into cubes
- 3 cloves garlic, minced or crushed
- 3 tbsp melted butter (or garlic butter)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: 2 tbsp grated Parmesan cheese
- Optional: 1 tbsp chopped fresh parsley
- Optional: 1 tsp lemon juice
- Optional: 1/2 tsp paprika or lemon pepper seasoning
Instructions
- Pat the chicken cubes dry with a paper towel.
- In a mixing bowl, combine chicken with minced garlic, melted butter, salt, pepper, and any optional seasonings like Parmesan or parsley. Toss well to coat evenly.
- Preheat your air fryer to 400°F (200°C), if your model requires preheating.
- Arrange the chicken cubes in a single layer in the air fryer basket, avoiding overcrowding for even cooking.
- Cook at 400°F (200°C) for 10 minutes. Flip the chicken cubes halfway through using tongs.
- Continue cooking for an additional 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Optionally, sprinkle with parsley or a splash of lemon juice before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat in the air fryer or oven to maintain crispiness.
- Use chicken thighs for a juicier texture or breasts for a leaner option.
- To make it gluten-free or low-carb, ensure seasonings are gluten-free. The recipe is naturally low-carb.
- To prevent drying, avoid overcooking and cut chicken into even-sized pieces.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
