Air-Fried Chicken Satay

Air-Fried Chicken Satay

Air fried until perfectly tender and moist, these marinated chicken skewers are served with an authentic spicy satay sauce.

50 mins total time

30 mins active time


Makes 10 Skewers



For the marinade:

  • 3 tbsp peanut oil
  • 2 lemongrass stalks

    white part only, tough outer layer removed, thinly sliced

  • 2 cloves garlic
  • 2 medium shallots


  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper (optional)
  • 2 tbsp white sugar
  • 2 tsp kosher salt

For the chicken:

  • 1½ lb boneless and skinless chicken thighs
  • Crushed red pepper flakes

    to serve

  • Lime cheeks

    to serve

For the satay sauce:

  • ⅔ cup (3 oz) unsalted dry roasted peanuts
  • 1 lemongrass stalk

    white part only, tough outer layer removed, thinly sliced

  • 3 cloves garlic


  • 2 shallots


  • 1 tsp crushed red pepper flakes
  • 3 tbsp peanut oil
  • ⅓ cup (2¾ fl oz) water
  • 1 tbsp soy sauce
  • 2 tbsp dark brown sugar
  • 1 tbsp fresh lime juice
  • ¼ tsp kosher salt


  • 1To prevent them from burning, soak in water prior to using.
  • 2Blend all the marinade ingredients listed below until smooth, scraping down the side.
  • 3Cut the chicken in half lengthwise and place in a large resealable bag with the marinade. Seal and massage to coat. Refrigerate until required. Meanwhile, continue to the next step.
    Tip: To intensify the flavor, marinate overnight.
  • 4Blend the peanuts until finely ground. Transfer to a bowl.
  • 5Blend all the paste ingredients listed below, scraping down the side. Transfer to a bowl.
  • 6Insert the wire rack into position 4. Meanwhile, continue to the next step.
  • 7Weave a piece of chicken onto each skewer.
  • 8For easy cleaning and to avoid burning, line the roasting pan with foil, and place the broiling rack on top. Top with the skewers, evenly spaced apart. This allows for even air flow.
  • 9Once preheated, place the pan in the oven and start the timer. When the Rotate Remind signals, turn the skewers to allow the underside to brown. Meanwhile, make the satay sauce.
  • 10Place a medium saucepan over medium heat. Add the paste and cook, stirring, for 2 minutes, or until fragrant. Add the ground peanuts and stir. Add all the ingredients listed below and cook, stirring, for 3 minutes, or until thickened slightly. Cover and set aside to keep warm.
    Tip: If the sauce becomes too thick, loosen with warm water.
  • 11The chicken should be lightly browned and cooked through. If not, give it a bit more.
  • 12Sprinkle the skewers with red pepper flakes and serve with the warm satay sauce and lime cheeks.