Chicken Satay Recipe | Easy Satay Chicken
Servings: 6 servings
Calories: 377kcal
Calories: 377kcal | Carbohydrates: 14g | Protein: 29g | Fat: 24g | Fiber: 2g | Sugar: 8g
Ingredients
For Chicken Satay
- 1 1/2 pounds Boneless Skinless Chicken Thighs
- 1/2 cup Coconut Milk
- 2 tbsp Soy Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Curry Powder
- 1 tsp Curry
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1 tbsp Lime Juice
- 1 tsp Salt
For The Dipping Sauce
- 1/2 cup Creamy Peanut Butter
- 2 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 1/2 cup Coconut Milk
- 1 tbsp Lime Juice
- 1 tsp Minced Garlic
- 1 tsp Sriracha Sauce
Instructions
- Prepare the 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.
- Create the 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.
- Thread the 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.
- 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.
- Make the 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.
- 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.