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Marinating the chicken is preferred but not required. If you plan to marinate the chicken, place the chicken in a sealable plastic bag or large bowl with the soy sauce, chicken seasoning, BBQ seasoning, and salt and pepper to taste. Shake the bag to ensure the chicken is evenly coated and seasoning. If using a bowl, cover the bowl. Marinate for at least one hour to overnight in the refrigerator.
Remove the chicken and thread it onto a skewer. Your hands will get very messy during this process. You may want to have a towel close by to wipe your hands.
Layer the chicken with the peppers, zucchini, and onions. Top each skewer with a grape tomato at the top. I sometimes like my grape tomato to be served cooked and soft. It may be harder to get the skewers to fit into your air fryer with the tomato (depending on the brand). You can always add the tomato after the chicken and veggies have finished cooking.
Spray the chicken and veggies with cooking oil (I use olive oil). This is optional and yields juicy chicken.
I like to line the air fryer with parchment paper liners for easy clean up.
Place the skewers on a grill rack in the air fryer basket. Cook for 10 minutes on 350 degrees.
Open the air fryer and flip the skewers. Cook for an additional 7-10 minutes until the chicken reaches an internal temperature of 165 degrees. Use a meat thermometer to test the inside of one of the pieces of chicken.