Air fryer chicken satay has tender chicken with that perfect char, is ready fast, and tastes way better than anything you’ll get from takeout! When you’re craving those smoky, peanut-sauced chicken skewers from your favorite Thai place, but it’s already 6 pm and everyone’s asking what’s for dinner, this recipe saves the day.
The air fryer is perfect for satay. The circulating hot air gives you that slightly charred exterior without the need to fire up the outdoor grill or deal with a broiler that heats your entire kitchen. The chicken stays juicy inside while getting those crispy, caramelized edges.
If you’re thinking this sounds too good to be true or too complicated for a weeknight, I get it. However, I’ve simplified the traditional marinade down to just a few pantry staples, while still retaining all the sweet, savory, and slightly spicy flavors. And the peanut sauce takes just two minutes to whisk together.
There is no special equipment, no hard-to-find ingredients, and no standing over a hot grill. You get a fantastic flavor that makes plain grilled chicken seem dull. Serve these over rice with some steamed broccoli or snap peas, and you’ve got a dinner that feels special but comes together faster than most people can decide what to order for delivery.
I’ll walk you through the entire process step-by-step, from marinating the chicken to whipping up that irresistible (yet simple!) peanut sauce that you’ll want to put on everything. Whether you’re looking for an impressive appetizer or want to switch up your weeknight dinner routine, you will love this recipe.
Looking for more easy air fryer chicken dinners? Try air fryer Buffalo chicken meatballs, air fryer jerk chicken skewers, or air fryer chicken tacos.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken breast: I use boneless, skinless chicken breasts cut into 1-inch chunks. Chicken thighs work too.
- Seasonings: The combination of turmeric, salt, and black pepper creates that classic satay flavor profile.
- Garlic
- Brown sugar
- Chicken broth
- Soy Sauce
- Sriracha
- Peanut butter
- Lime juice
How to Make Air Fryer Chicken Satay
- In a large bowl, combine all the marinade ingredients: soy sauce, garlic, lime juice, Sriracha, seasonings, and brown sugar. Stir until the sugar dissolves completely.
- Add your chicken pieces to the marinade and stir. Place it in the fridge and let it sit for at least 15 minutes, but no more than 4 hours.
- Thread the marinated chicken pieces onto your skewers.
- Place the skewers in your air fryer basket, making sure they’re not overcrowded. Cook at 380 degrees F for 10-12 minutes, flipping halfway through. The chicken should be nicely browned.
- While the chicken cooks, mix the sauce ingredients until smooth. I use my blender for this, but you can also whisk by hand if you prefer. The sauce should be thick but pourable. Adjust the consistency with more broth or peanut butter as needed.
- Arrange your hot satay skewers on a platter with the peanut sauce on the side. Add some lime wedges and fresh cilantro for garnish.
Serving Ideas
This air fryer chicken satay is perfect served over rice or cauliflower rice. Here are some other serving suggestions:
- Add a spicy cucumber salad for a fresh crunch.
- Garnish with fresh cilantro, crushed peanuts, and lime wedges.
- For a low-carb option, add a fresh Asian-style slaw.
How to Store
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the peanut sauce separate in its own container, and it’ll last about 5 days.
When you’re ready to enjoy your leftovers, put them back in the air fryer at 350 degrees F for 3-4 minutes until heated through. The air fryer keeps them nice and crispy, much better than the microwave.
Tips & Tricks
Be sure to check out the step by step instructions
- Make sure your skewers are small enough to fit in the air fryer.
- Cut the chicken pieces to roughly the same size (about 1-inch cubes) for even cooking.
- Marinating for 15 to 30 minutes works fine. Don’t marinade for longer than 4 hours, as the acid in the lime juice can cause the chicken’s texture to become weird.
- Start with room temperature peanut butter for the smoothest sauce.
- Chicken thighs also work great and actually stay a bit juicier. Just make sure to trim off any excess fat before cutting into chunks.
- While I love my air fryer, you can definitely grill these outdoors or use a grill pan on the stove. They’ll take about the same amount of time – 10-12 minutes, turning occasionally.
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Air Fryer Chicken Satay Recipe
Ingredients
- 1 pound chicken breast cut into 1-inch pieces
- 1 tablespoon garlic minced
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/3 teaspoon turmeric
- 1/3 teaspoon black pepper
Peanut Sauce
- 1/2 cup chicken broth
- 5 tablespoons peanut butter chunky or smooth
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha
- 1 tablespoon lime juice
- 1/2 teaspoon brown sugar
Instructions
- In a large bowl, combine soy sauce, minced garlic, lime juice, Sriracha, salt, black pepper, turmeric, and brown sugar. Mix well until the sugar dissolves and the marinade is smooth and homogeneous.1 tablespoon garlic, 3 tablespoons soy sauce, 1 tablespoon Sriracha, 1 tablespoon lime juice, 1/2 teaspoon salt, 1/3 teaspoon turmeric, 1/3 teaspoon black pepper, 1 tablespoon brown sugar
- Add the chicken pieces to the marinade, turning them to ensure even coating. Cover and let marinate for 15–30 minutes at room temperature, or up to several hours in the fridge.1 pound chicken breast
- Thread the marinated chicken pieces onto wooden or metal skewers, spacing them slightly apart for even cooking.
- Put the skewers in the air fryer basket in a single layer. Air fry at 380 degrees F for 10-12 minutes, flipping the skewers once so they brown evenly.
- While the skewers are cooking, prepare the peanut sauce. Place chicken broth, peanut butter, soy sauce, Sriracha, lime juice, and brown sugar in a blender. Blend until smooth. For a chunky texture, pulse briefly or stir by hand instead of blending fully.1/2 cup chicken broth, 5 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon Sriracha, 1 tablespoon lime juice, 1/2 teaspoon brown sugar
- Adjust the sauce consistency by adding more broth if it’s too thick or more peanut butter if it’s too thin.
- Serve the chicken satay hot, accompanied by peanut sauce on the side, along with lime wedges and fresh cilantro for garnish.
Notes
- Make sure your skewers are small enough to fit in the air fryer.
- Cut the chicken pieces to roughly the same size (about 1-inch cubes) for even cooking.
- Marinating for 15 to 30 minutes works fine. Don’t marinade for longer than 4 hours, as the acid in the lime juice can cause the chicken’s texture to become weird.
- Start with room temperature peanut butter for the smoothest sauce.
- Chicken thighs also work great and actually stay a bit juicier. Just make sure to trim off any excess fat before cutting into chunks.
- You can also grill these outdoors or use a grill pan on the stove. The skewers take about the same amount of time – 10-12 minutes, turning occasionally.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
