Satay Chicken Skewers with Peanut Sauce
If you’re craving Thai food, skip the takeout and make these Air Fryer Satay Chicken Skewers with Peanut Sauce instead!
They are tender, full of flavour and coated in a rich, creamy peanut sauce you’ll want to drizzle over everything! High in protein and ready in just 30 minutes, they make the perfect weeknight dinner with rice, quinoa or a fresh salad.
Looking for more high protein 30 minute dinner recipes? Try my delicious Kerala Beef Curry OR this Black Chickpeas Curry recipe!
Why These Chicken Satay Skewers with Peanut Sauce are Special
- High in protein, with over 50 g per serve. So satisfying – while still feeling like a proper takeout meal!
- A quick 10-minute marinade gives the chicken plenty of flavour without needing hours of prep.
- The peanut sauce couldn’t be easier, just stir everything together in a pot and heat until thickened. It’s jam-packed with bold, authentic flavours and, in my opinion, tastes better than anything I’ve tried at a Thai restaurant!
- The air fryer method is super convenient, and you can use lean, high-protein chicken breast while still keeping the pieces beautifully tender.
- And from prep to plate, it’s all ready in just 30 minutes, making it perfect for busy weeknights!
What you’ll need to make Satay Chicken Skewers with Peanut Sauce:
1. For the Chicken Satay Marinade:
- Red Curry Paste: it’s important to use a good-quality red curry paste, as it’s the main flavour running through both the marinade and peanut sauce. It brings warmth, gentle spice and authentic Thai flavour. I always reach for the brand Maesri because, in my opinion, it has the most authentic, well-balanced taste, it’s simply the best!
- Fish Sauce: adds incredible savoury umami depth of flavour, and no! it does not taste like fish at all! A little goes a long way, but you don’t want to skip this ingredient.
- Coconut Milk: adds richness and creaminess to both the marinade and peanut sauce. I always use Kara Coconut Milk for its smooth, rich consistency and great flavour! It’s the only brand I use for everything, even desserts!
- Chicken Breast: keeps the recipe leaner and higher in protein. Chicken thigh is more forgiving, but breast stays tender when cooked as directed in the air fryer and served straight away. Refer to my air fryer success tips for extra guidance!
2. For the Peanut Sauce
Most of the peanut sauce ingredients are the same as the marinade, so I’ll just cover the few additions below.
- I used a smooth Peanut Butter for the sauce, but crunchy peanut butter works just as well. If using smooth, add some roasted salted peanuts for extra crunch.
- The juice of fresh lime adds a bright, zesty freshness that lifts the entire sauce. Use fresh lime only, and don’t substitute with bottled lime juice or lemon. As the flavour is completely different.
- Roasted Salted Peanuts add a lovely crunch, but you can skip those if you’re using a crunchy peanut butter.
How To Make Satay Chicken Skewers with Peanut Sauce Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process are printable in the recipe card below!
Step 1: Marinate the Chicken:
Add the marinade ingredients (garlic, red curry paste, brown sugar, ground coriander, paprika, black pepper, turmeric, fish sauce, soy sauce and coconut milk) to a bowl and stir together. Add the chicken, toss to coat and marinate for 10 minutes. Now make the sauce.
Step 2: Make the peanut sauce:
Add the peanut sauce ingredients (peanut butter, red curry paste, garlic, brown sugar, soy sauce, fish sauce, coconut milk and fresh lime juice) to a saucepan. Cook over low heat for 3-5 minutes, stirring until smooth and slightly thickened. Stir in chopped peanuts if using smooth peanut butter. If it becomes too thick, you can thin it out with a little more coconut milk or water. Preheat the air fryer to 190°C/375°F for 5 minutes.
Step 3: Air fry the chicken
Thread the chicken onto skewers, leaving a little space between each piece. Air fry at 190°C/375°F for 7 minutes, turn and cook for another 7 minutes. Increase to 200°C/400°F for a final 2 minutes, or until lightly charred and the chicken reaches 75°C/167°F.
Step 4: Brush, garnish and serve
Brush the hot skewers with the peanut sauce, then garnish with spring onion, coriander and extra chopped roasted peanuts. Serve immediately with the remaining peanut sauce.
Air Fryer Tips for Success!
These tips are specifically for cooking the chicken breast used in this recipe.
Since chicken breast is leaner than thigh, it can dry out quickly if the pieces are uneven, overcrowded or cooked for too long.
Following these tips will help the chicken cook evenly, stay tender and develop lightly charred edges.
- Cut the chicken evenly: Keep the pieces around 1 ” (2.5cm) so they cook at the same rate without the smaller pieces drying out.
- Leave a little space between each piece: Avoid packing the chicken too tightly onto the skewers. A small gap allows the hot air to circulate and helps create those lightly charred edges.
- Preheat the air fryer: Preheat at 190°C/375°F for 5 minutes so the chicken starts cooking immediately and browns more evenly.
- Cook in a single layer: Avoid overcrowding the basket. Cook in batches if necessary so the skewers roast rather than steam.
- Turn halfway through: Carefully flip the skewers after 7 minutes so both sides cook and colour evenly. Metal skewers will be very hot.
- Finish at a higher temperature: Increase the heat to 200°C/400°F for the final 2 minutes to create extra colour and lightly charred edges.
- Check the internal temperature: Chicken breast is ready when the thickest piece reaches 75°C/167°F. Avoid cooking it well beyond this point, as it can quickly become dry.
- Serve straight away: Chicken breast is at its juiciest and most tender immediately after cooking. Brush it with the warm peanut sauce as soon as it comes out of the air fryer.
Storage & Reheating
Storage
- Let the skewers cool completely, then store the chicken and peanut sauce separately in airtight containers in the fridge for up to 3 days.
- Freezing
Freezing
- Freeze the cooked chicken and peanut sauce separately in airtight, freezer-safe containers for up to 3 months.
- You can also freeze the raw chicken in the marinade for up to 3 months. Thaw overnight in the fridge before threading onto skewers and cooking as directed.
Reheating
- Reheat the skewers in the air fryer at 160°C/320°F for 3–4 minutes, or microwave until just warmed through.
- Reheat the peanut sauce in the microwave in 15–20 second bursts, stirring between each, or warm it gently in a small saucepan over low heat.
- Add a splash of water or coconut milk if needed to loosen the sauce before serving.
Nutritional Facts Per Serve
Calories: 560kcal | Protein: 54g | Fat: 29g | Carbohydrates: 20g
More 30 Minute Recipes You’ll Love!
I hope you enjoyed these super easy Satay Chicken Skewers with peanut sauce! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts!
Satay Chicken Skewers with Peanut Sauce
Ingredients
For the Chicken + Marinade
- 400 g chicken breast fillet cut into 1" (2.5cm) cubes
- 1-2 fresh garlic cloves minced or 1 tsp minced from a jar
- 2 tsp red curry paste I use the brand Maesri
- 1 tsp brown sugar
- ½ tsp each coriander powder, paprika & black pepper
- ¼ tsp turmeric powder
- 1 tbsp light soy sauce
- ½ tsp fish sauce
- 40 ml coconut milk I always use the brand Kara
For the Epic Peanut Sauce
- 2 tbsp smooth or crunchy peanut butter if using crunchy peanut butter, omit chopped peanuts from the sauce
- 1 tsp red curry paste I use the brand Maesri
- 1-2 fresh garlic cloves minced or 1 tsp minced from a jar
- 1 tbsp brown sugar
- 1 tbsp light soy sauce
- ½ tsp fish sauce
- 120 ml coconut milk I always use the brand Kara
- ½ juice of half a lime
- 1 tbsp chopped roasted salted peanuts omit if using crunchy peanut butter
To Garnish (Optional)
- chopped spring onion
- fresh coriander
- chopped roasted salted peanuts
- lime wedges
- sesame seeds
Instructions
- Cut the chicken breast into even 1" (2.5cm) cubes.
- Add all the marinade ingredients to a large bowl and stir to combine. Add the chicken and toss until evenly coated. Marinate for 10 minutes.
- Meanwhile, add all the peanut sauce ingredients, except the chopped peanuts, to a small saucepan. Cook over low heat for 3-5 minutes, stirring until smooth and slightly thickened. Remove from the heat. Stir in the chopped peanuts if using smooth peanut butter.
- Towards the end of the marinating time, preheat the air fryer to 190°C/375°F for 5 minutes.
- Thread the chicken onto skewers, leaving a little space between each piece. Metal, bamboo or wooden skewers can be used. If using metal skewers, turn them carefully, as they will be hot.
- Arrange the skewers in a single layer in the air fryer basket. Cook at 190°C/375°F for 7 minutes, then turn and cook for another 7 minutes.
- Increase the temperature to 200°C/400°F and cook for a final 2 minutes, or until lightly charred around the edges and the chicken reaches an internal temperature of 75°C/167°F.
- Brush the hot skewers with the peanut sauce, then garnish with chopped spring onion, fresh coriander and extra chopped roasted salted peanuts.
- Serve immediately with the remaining peanut sauce. To make it a complete meal, serve with quinoa or rice and a fresh salad.
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