AIR FRYER

CHICKEN SATAY

JUICY AND FLAVORFUL

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WHY YOU'LL LOVE THEM

If you're a fan of bold, aromatic Thai flavors paired with juicy chicken, you are in for a treat! Learn how to make the easiest Thai Chicken Satay. It's a beautifully marinated chicken skewer infused with warm spices, coconut milk, and zesty aromatics, all served with a rich, creamy, irresistible peanut dipping sauce.

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INGREDIENTS

Boneless Chicken Thighs Coconut Milk Soy Sauce Brown Sugar Curry Powder Turmeric Minced Garlic Minced Ginger Lime Juice Salt Creamy Peanut Butter Sriracha

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PREPARE CHICKEN

Start by slicing the chicken thighs into long, thin strips. This shape makes them perfect for threading onto skewers and ensures the chicken cooks quickly and evenly.

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MAKE MARINADE

In a large bowl, whisk together the coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, lime juice, brown sugar, and salt. The mixture should be fragrant and golden, with a slightly thick consistency. Add the chicken strips to the marinade, tossing to coat every piece thoroughly. Cover and refrigerate for at least 1 hour, though overnight is best for maximum flavor.

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THREAD SKEWERS

Remove the chicken from the marinade and shake off excess. Thread each strip onto a soaked wooden skewer, gently shaping the meat to create folds that will caramelize beautifully when cooked.

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COOK THE SATAY

Preheat your air fryer to 375°F. Arrange skewers in a single layer and cook for 10–12 minutes, flipping halfway through.

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MAKE PEANUT SAUCE

While the chicken cooks, prepare the dipping sauce. In a small bowl, whisk together peanut butter, soy sauce, coconut milk (or water), lime juice, garlic, and chili sauce if using. Add more liquid for a thinner sauce or less for a thicker, more spoonable consistency.

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SERVE

Arrange the chicken satay skewers on a platter and drizzle a bit of peanut sauce over the top. Scatter chopped cilantro or crushed peanuts for extra color and crunch.

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