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Air Fryer Chicken Satay Skewers – Juicy, Fast, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch strips
  • Skewers: Bamboo or metal skewers (if using bamboo, soak in water 20–30 minutes)
  • Marinade: Coconut milk (full-fat or light)
  • Soy sauce or tamari
  • Brown sugar or honey
  • Fresh garlic
  • Fresh ginger
  • Curry powder
  • Ground coriander
  • Tumeric (optional, for color and warmth)
  • Lime juice
  • Neutral oil (canola, avocado, or peanut oil)
  • Salt and black pepper
  • Chili flakes or sriracha (optional, for heat)
  • Peanut Sauce: Peanut butter (creamy)
  • Soy sauce or tamari
  • Lime juice
  • Brown sugar or honey
  • Garlic (minced) or garlic powder
  • Ginger (grated) or ginger powder
  • Coconut milk or warm water (to thin)
  • Chili paste, sriracha, or red pepper flakes (optional)
  • To Serve: Fresh cilantro, lime wedges, chopped peanuts, sliced cucumbers, jasmine rice or rice noodles

Method
 

  1. Soak the skewers: If using bamboo skewers, submerge them in water for 20–30 minutes to prevent burning.
  2. Mix the marinade: In a bowl, whisk 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon curry powder, 1/2 teaspoon ground coriander, 1 teaspoon lime juice, 1 tablespoon neutral oil, a pinch of salt and pepper, and chili flakes if you like heat.
  3. Marinate the chicken: Add chicken strips to the marinade and toss to coat. Cover and chill at least 30 minutes, preferably 2–4 hours for deeper flavor.
  4. Preheat the air fryer: Set to 375°F (190°C). Lightly oil the basket or use a perforated parchment liner designed for air fryers.
  5. Thread the skewers: Pierce chicken strips onto skewers in a gentle weave so they lie flat. Shake off excess marinade to minimize dripping.
  6. Air fry in batches: Arrange skewers in a single layer with space between. Cook 8–10 minutes, flipping halfway, until the edges are browned and the internal temperature reaches 165°F (74°C).
  7. Make the peanut sauce: While the chicken cooks, whisk 1/3 cup peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 1 small clove minced garlic, 1 teaspoon grated ginger, and 2–4 tablespoons coconut milk or warm water until smooth. Adjust thickness and seasoning to taste.
  8. Finish and serve: Rest skewers for 2–3 minutes. Garnish with chopped peanuts and cilantro. Serve with peanut sauce, lime wedges, and cucumbers over rice or noodles.