Satay is street food built for fierce direct heat, and the air fryer basket gets close enough that the edges char while the middle stays juicy. Thigh meat isn't negotiable here. The marinade needs at least 30 minutes, and the peanut sauce comes together in the time the skewers cook.
Everything you need
- 600 g boneless chicken thighs, cut into strips
- 2 tbsp lemongrass paste
- 2 tbsp (32 g) soy sauce
- 2 tbsp (28 g) brown sugar
- ½ tsp ground turmeric
- 2 cloves garlic, crushed
- ¼ cup (60 g) coconut milk
- 3 tbsp (48 g) peanut butter (for the sauce)
- ⅓ cup (80 g) coconut milk (for the sauce)
- 1 tbsp sweet chilli sauce
- ½ lime, juiced
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Whisk the lemongrass paste, soy, sugar, turmeric, garlic and the ¼ cup coconut milk. Toss the chicken strips through it, cover and chill for at least 30 minutes.
For this step
- 600 g boneless chicken thighs
- 2 tbsp lemongrass paste
- 2 tbsp (28 g) brown sugar
- ½ tsp ground turmeric
- 2 cloves garlic
- ¼ cup (60 g) coconut milk
- ⅓ cup (80 g) coconut milk (for the sauce)
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Soak 8 bamboo skewers in water for 20 minutes so they don't scorch, and snap them to fit your basket if needed.
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Thread the chicken on in a ribbon, folding each strip back and forth. Keep the meat snug but not compressed.
For this step
- 600 g boneless chicken thighs
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Preheat the air fryer to 200°C / 400°F for 3 minutes. Lay the skewers in with space between them and cook in two batches if they touch.
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Air fry for 12 to 14 minutes, turning halfway, until the edges catch and char and the chicken is cooked through.
For this step
- 600 g boneless chicken thighs
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While they cook, warm the peanut butter, ⅓ cup coconut milk, sweet chilli and lime juice in a small pan, whisking until smooth. Loosen with a splash of water to a dipping consistency and serve alongside.
For this step
- ¼ cup (60 g) coconut milk
- 3 tbsp (48 g) peanut butter (for the sauce)
- ⅓ cup (80 g) coconut milk (for the sauce)
- 1 tbsp sweet chilli sauce
- ½ lime
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Use thighs, not breast. Satay cooks hot and fast, and breast strips dry out before they take any colour.
- A few charred spots are correct. If your skewers come out pale, the basket was overcrowded or the air fryer wasn't preheated.
Make it your own
- Swap the chicken for pork shoulder strips, adding 2 minutes.
- Add ½ teaspoon of chilli flakes to the peanut sauce for heat.
Storing & reheating
Fridge for 3 days. Reheat at 190°C for 3 to 4 minutes. The sauce keeps for a week and thickens when cold, so loosen it with warm water.
Frequently asked
How long do chicken skewers take in an air fryer?
12 to 14 minutes at 200°C / 400°F, turned once. Thin ribboned strips cook faster than big cubes, so check at 12 minutes.
Can I use wooden skewers in an air fryer?
Yes. Soak them for 20 minutes first and trim them to fit the basket. Metal skewers work with no soaking.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.