Air-Fried Chicken Satay with Peanut Sauce

Air-Fried Chicken Satay with Peanut Sauce

9 hrs total time

20 mins active time


Makes 12 skewers




  • 3 tbsp vegetable oil
  • 2 lemongrass stalks

    white parts only, thinly sliced

  • 2 cloves garlic
  • 2 medium shallot

    thinly sliced

  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 2 tbsp sugar
  • 2 tsp kosher salt


  • 1½ lb boneless and skinless chicken thighs

Peanut sauce:

  • 1 cup unsalted dry roasted peanuts
  • 2 lemongrass stalks

    white parts only, minced

  • 3 cloves garlic


  • 1 small shallot

    thinly sliced

  • 1-inch piece ginger


  • 1 tsp red-pepper flakes
  • 2 tbsp vegetable oil
  • ½ cup water
  • 1 tbsp soy sauce
  • 2 tbsp dark brown sugar
  • 1 tbsp lime juice
  • ¼ tsp kosher salt

To serve:

  • Sliced cucumber
  • Sliced onion


  • 1To make marinade, combine all ingredients in a Breville food processor or blender and process until smooth.
  • 2Cut each thigh into 1-inch wide strips. Place in a large bowl and toss with marinade until well coated. Cover and refrigerate at least 8 hours or overnight.
  • 3Insert wire rack in rack position 4. Select AIRFRY/425°F/SUPER CONVECTION/20 minutes and enable Rotate Remind. Press START to preheat oven.
  • 4Thread 2 pieces of chicken on each skewer. Place the broiling rack in the roasting pan and arrange 6 skewers crosswise on the rack, alternating the orientation of skewers so that 3 skewers point in each direction (handle ends of skewers will extend off the rack).
  • 5Cook for 20 minutes, flipping the skewers when Rotate Remind signals. Chicken will be dark brown and slightly charred.
  • 6While the chicken is cooking, make the peanut sauce. Process peanuts in a Breville food processor until coarsely ground. Remove from Breville food processor bowl and reserve. Add lemongrass, garlic, shallot, ginger and red pepper flakes to Breville food processor bowl and process until smooth. Heat oil in a small saucepan over medium heat. Add lemongrass mixture and fry until fragrant, 2–3 minutes. Add peanuts, water, soy sauce, brown sugar, lime juice and salt and stir to combine. Reduce heat to low and cook, stirring frequently, for 3 minutes. Serve warm or at room temperature. If sauce is too thick, thin with water to desired consistency.
  • 7Repeat with remaining 6 skewers.
  • 8Serve with peanut sauce.
    Tip: Can use 12 12-inch skewers or 24 6-inch skewers. For easier cleaning, line the roasting pan with parchment paper or foil prior to inserting the broiling rack.

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