Air Fryer Chicken Satay Skewers
Satay is marinated meat threaded onto skewers and cooked over high heat, served with a rich peanut sauce. This version marinates chicken thigh strips in turmeric, coriander, garlic, lime and a little brown sugar, then air fries them until charred at the edges. The peanut sauce takes 5 minutes in a small pan while the skewers cook.
Published
- Prep Time
- 20 mins
- Cook Time
- 24 mins
- Marinate
- 30 mins
- Total Time
- 1 hr 14 mins
- Servings
- 12 skewers
How do you make Air Fryer Chicken Satay Skewers?
Marinate 600 g chicken thigh strips in soy sauce, brown sugar, lime, oil, garlic, ginger, turmeric, coriander and cumin for at least 30 minutes. Thread onto 12 soaked skewers and air fry at 200°C (400°F) for 10-12 minutes, turning halfway, until charred and 74°C (165°F) inside. Simmer peanut butter, coconut milk, soy sauce, lime, sugar and chili paste for 2-3 minutes and serve as a dip.
- Total time
- 1 hr 14 mins
- Calories
- 480 per serving
- Protein
- 36 g
- Yield
- 12 skewers
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Chicken
Marinade
Peanut sauce
To serve
Equipment
Air fryer · 12 bamboo skewers, about 15 cm (6 inches), or metal skewers that fit the basket · Mixing bowl · Small saucepan · Whisk · Instant-read thermometer
Quick Directions
Marinate the chicken
Whisk the soy sauce, brown sugar, lime juice, oil, garlic, ginger, turmeric, coriander, cumin and lemongrass, if using, in a mixing bowl.
Thread the skewers
Thread the chicken onto the skewers, weaving each strip back and forth so it lies flat, and leave a little space between pieces.
Air fry
Preheat the air fryer to 200°C (400°F).
Make the peanut sauce
While the first batch cooks, whisk the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, chili paste and garlic in a small saucepan over low heat.
Serve
Pile the skewers onto a platter and scatter over the chopped peanuts and cilantro, if using.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer chicken satay skewers.
Marinate the chicken
Whisk the soy sauce, brown sugar, lime juice, oil, garlic, ginger, turmeric, coriander, cumin and lemongrass, if using, in a mixing bowl. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours. If you are using bamboo skewers, soak them in water for 20-30 minutes.
Thread the skewers
Thread the chicken onto the skewers, weaving each strip back and forth so it lies flat, and leave a little space between pieces. Trim the skewers if needed so they fit in the air fryer basket. Discard any marinade left in the bowl.
Air fry
Preheat the air fryer to 200°C (400°F). Arrange the skewers in a single layer, working in batches. Air fry for 10-12 minutes, turning halfway, until the chicken is charred at the edges and the thickest piece reads 74°C (165°F).
Make the peanut sauce
While the first batch cooks, whisk the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, chili paste and garlic in a small saucepan over low heat. Simmer gently for 2-3 minutes, whisking, until smooth and glossy. Whisk in 2-4 tbsp water until it is thick enough to coat the chicken but still pourable.
Serve
Pile the skewers onto a platter and scatter over the chopped peanuts and cilantro, if using. Serve with the warm peanut sauce for dipping, plus cucumber, red onion and lime wedges.
Recipe Tips
- Chicken thighs stay juicy at high heat. Chicken breast works too, but cook it for 8-10 minutes and check the temperature early, as it dries out faster.
- Wrap the exposed ends of bamboo skewers in small strips of foil if they start to char, even after soaking.
- Use canned coconut milk, not the thinner coconut drink sold in cartons, or the sauce will be watery.
- Peanut sauce thickens as it cools. Loosen it with a spoonful of hot water just before serving.
Variations
- Peanut-free satay: use sunflower seed butter in the sauce and toasted sunflower seeds instead of peanuts. Check all labels if you are cooking for someone with a peanut allergy.
- Gluten-free: use tamari or a soy sauce labelled gluten-free in both the marinade and the sauce.
- Grilled satay: cook the skewers on a grill over medium-high heat for 8-10 minutes, turning often, until charred and 74°C (165°F) inside.
Nutrition (per serving)
| Calories | 480 |
|---|---|
| Protein | 36 g |
| Carbs | 14 g |
| Fat | 31 g |
| Saturated fat | 10.5 g |
| Fibre | 2 g |
| Sugar | 8.5 g |
| Sodium | 660 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooked skewers within 2 hours in an airtight container for up to 3 days. Keep the peanut sauce in a separate covered container for up to 5 days.
- Freezer
- Freeze raw chicken in its marinade in a freezer bag for up to 3 months and thaw overnight in the fridge before threading. Cooked chicken, off the skewers, freezes for up to 2 months.
- Reheat
- Reheat skewers in the air fryer at 180°C (350°F) for 4-5 minutes, until hot to the centre, 74°C (165°F). Warm the peanut sauce gently with a splash of water.
Air Fryer Chicken Satay Skewers FAQs
How long do chicken skewers take in the air fryer?
Chicken thigh skewers take 10-12 minutes at 200°C (400°F), turned halfway. Chicken breast skewers take about 8-10 minutes. Both are done when the thickest piece reaches 74°C (165°F).
What is satay peanut sauce made of?
This peanut sauce is smooth peanut butter simmered with coconut milk, soy sauce, lime juice, brown sugar, garlic and a little chili paste. It takes 2-3 minutes in a small pan, and you thin it with water to the consistency you like.
Do you need to soak bamboo skewers for the air fryer?
Yes. Soak bamboo skewers in water for 20-30 minutes so the exposed ends are less likely to scorch in the hot air. Metal skewers need no soaking, but make sure they fit flat in your basket.
How long should chicken satay marinate?
Marinate the chicken for at least 30 minutes and up to 24 hours in the fridge. A longer marinade gives deeper flavour and colour from the turmeric. The lime juice is mild enough that the texture stays tender.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
