Thai
Thai Chicken Satay Skewers (Air-Fryer)
Turmeric-and-coconut marinated chicken skewers with a quick peanut dip — all the satay flavour, none of the grill, in 25 minutes.
About this recipe
Thai Chicken Satay Skewers (Air-Fryer) is a thai lunch for 2 that leans on the air fryer to do the work while you tidy up. It’s built around chicken, and it takes about 25 min total but only ~15 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 300g, cubed chicken thigh
- 1 tsp curry powder
- 2 cloves garlic
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp turmeric buy
- 3 tbsp coconut milk buy
- 2 tbsp peanut butter buy
Equipment
Method
- 1
Toss the chicken with curry powder, turmeric, half the coconut milk, garlic and salt; thread onto skewers.
~6 min
- 2
Air-fry at 200C until charred and cooked, 12–14 min, turning once.
~13 min
- 3
Whisk peanut butter, soy, sugar and the remaining coconut milk into a dip; serve alongside.
~3 min
Smart swaps
Out of something? Try one of these.
- Chicken thigh
- chicken breast (cook a touch less so it stays juicy), or firm tofu.
- Coconut milk
- evaporated milk or any unsweetened plant milk + a little oil for richness.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Butter
- neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Crispy bits soften in the fridge. Keep leftovers airtight for up to 2 days and re-crisp in the air fryer or a hot dry pan rather than the microwave.
Frequently asked
How long does Thai Chicken Satay Skewers (Air-Fryer) take to make? +
About 25 min from start to finish, but only roughly 15 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: air fryer. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken thigh → chicken breast (cook a touch less so it stays juicy), or firm tofu; Coconut milk → evaporated milk or any unsweetened plant milk + a little oil for richness; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Thai Chicken Satay Skewers (Air-Fryer) ahead of time? +
Crispy bits soften in the fridge. Keep leftovers airtight for up to 2 days and re-crisp in the air fryer or a hot dry pan rather than the microwave.
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