📝 About This Recipe
Transport your taste buds to the vibrant street markets of Southeast Asia with these succulent, spice-infused chicken skewers. By using the air fryer, we achieve that signature charred exterior and juicy interior without the need for a charcoal grill. Infused with aromatic lemongrass, turmeric, and ginger, this dish is a masterclass in balancing sweet, savory, and nutty flavors.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch strips)
- 1/4 cup Coconut Milk (full fat for richness)
- 1 tablespoon Lemongrass Paste (or finely minced fresh lemongrass)
- 1 teaspoon Turmeric Powder (for that iconic golden color)
- 1 tablespoon Brown Sugar (packed)
- 1 tablespoon Fish Sauce (provides essential umami)
- 1 teaspoon Coriander Powder
- 3 cloves Garlic (minced)
The Signature Peanut Sauce
- 1/2 cup Creamy Peanut Butter (natural or commercial both work)
- 1 tablespoon Red Curry Paste (adjust for heat preference)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Honey
- 2-4 tablespoons Warm Water (to reach desired consistency)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Red Chili (thinly sliced)
- 2 tablespoons Roasted Peanuts (crushed)
👨🍳 Instructions
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1
Soak 12-15 wooden skewers in water for at least 30 minutes to prevent them from burning in the air fryer.
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2
In a large mixing bowl, whisk together the coconut milk, lemongrass, turmeric, brown sugar, fish sauce, coriander, and minced garlic until the sugar is dissolved.
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3
Add the sliced chicken thighs to the marinade. Massage the liquid into the meat, cover with plastic wrap, and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
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4
While the chicken marinates, prepare the peanut sauce. In a small saucepan over low heat, combine peanut butter, red curry paste, soy sauce, lime juice, and honey.
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5
Whisk the sauce gently, adding warm water one tablespoon at a time until it reaches a smooth, pourable consistency. Remove from heat and set aside.
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6
Thread the marinated chicken onto the soaked skewers, weaving the strips back and forth in a 'S' shape to ensure they stay secure and cook evenly.
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7
Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.
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8
Lightly grease the air fryer basket with a high-smoke point oil spray (like avocado or grapeseed oil).
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9
Place the skewers in the basket in a single layer, ensuring they are not touching. You may need to cook in two batches depending on the size of your air fryer.
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10
Air fry at 400°F for 6 minutes. Open the basket and flip the skewers carefully using tongs.
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11
Cook for an additional 4-6 minutes, or until the chicken reaches an internal temperature of 165°F and shows beautiful charred edges.
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12
Remove the skewers and let them rest for 2-3 minutes to allow the juices to redistribute.
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13
Transfer to a serving platter, drizzle with a little peanut sauce, and garnish with crushed peanuts, cilantro, and sliced chilies.
💡 Chef's Tips
Always use chicken thighs rather than breasts for satay; the higher fat content keeps the meat moist under the high heat of the air fryer. If your skewers are too long for the basket, simply snip the ends off with kitchen shears before loading. Don't skip the turmeric; it provides the essential earthy flavor and vibrant yellow hue characteristic of authentic satay. For an extra 'charred' look, brush a tiny bit of oil mixed with honey onto the chicken during the last 2 minutes of cooking. If the peanut sauce thickens too much as it sits, simply whisk in a teaspoon of warm water to loosen it back up.
🍽️ Serving Suggestions
Serve alongside a refreshing cucumber salad (Ajaad) made with vinegar, sugar, and shallots to cut through the richness. Pair with a side of steamed jasmine rice or traditional compressed rice cakes (Lontong). A cold Lager or a crisp Riesling balances the spice and peanut flavors beautifully. Offer extra lime wedges on the side for a bright, acidic finish. Serve with a side of spicy sambal oelek for those who want an extra kick of heat.