You’ll Need
600g chicken thighs, cut into large chunks
1 red pepper, cut into chunks
1 red onion, cut into wedges
1 tbsp olive oil
Wooden or metal skewers
For The Black Pepper Rub
2 tsp coarse cracked black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp chilli flakes
For The BBQ Glaze
3 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
Optional But Dangerous
Lime wedges
Spring onions
Garlic ranch dip
Corn on the co
Method
Preheat your air fryer to 200°C.
If using wooden skewers, soak them in water for 20 minutes beforehand.
In a large bowl, combine the olive oil, cracked black pepper, smoked paprika, garlic powder, onion powder, sea
salt, and chilli flakes.
Add the chicken and toss until every piece is well coated.
Thread the chicken, red pepper, and onion alternately onto the skewers.
Arrange the skewers in a single layer inside the air fryer basket.
Cook for 10 minutes, turning halfway through.
Meanwhile, whisk together the BBQ sauce, honey, Worcestershire sauce, Dijon mustard, and apple cider vinegar.
Brush the skewers generously with the glaze.
Return them to the air fryer for another 3–4 minutes until the glaze is bubbling, sticky, and lightly caramelised.
Brush with one final coat of glaze immediately before serving.
Finish with spring onions and lime wedges if using.
Serve hot with garlic ranch dip and grilled corn on the cob.