This Thai-inspired chicken satay is one of those recipes that instantly transports me back to a night market in Bangkok — minus the jet lag! The smoky aroma, the tangy-sweet peanut sauce, and that perfect char… except now we’re doing it all with an air fryer. Magic, right?

I love how the air fryer gives you beautifully browned chicken with juicy insides — no skewers over an open flame required. Plus, you’ll skip the extra oil and still get all that savory flavor thanks to a bold marinade made with curry powder, garlic, and coconut milk.

The texture is everything: tender, flavorful chicken with golden crispy edges. And don’t even get me started on the dipping sauce. Creamy, zesty, and peanutty — it’s the kind of sauce you’ll want to drizzle over rice, noodles, veggies… anything.

From marinade to plate in about 30 minutes, this recipe is easy enough for a weeknight but delicious enough to impress guests. Let’s fire up that air fryer!

🥕 Ingredients Overview

Here’s what you’ll need to make this air fryer chicken satay:

Chicken thighs or breasts: Thighs stay juicier, but breasts work too — just don’t overcook.
Coconut milk: Adds richness and a classic Thai touch to the marinade.
Soy sauce: For umami depth.
Brown sugar: Balances the savory spices.
Curry powder: Gives it that warm, spiced Thai flavor.
Garlic + ginger: Fresh is best, but paste works in a pinch.
Lime juice: Brightens up the whole dish.
Peanut butter: Creamy or natural — it’s the star of the dipping sauce.
Chili flakes or sriracha (optional): Add heat if you like it spicy.

Pro Tip: To keep it healthy, use low-sodium soy sauce and unsweetened peanut butter.

Gluten-free? Swap soy sauce for tamari or coconut aminos. Low-carb? Skip the sugar or use a keto-friendly sweetener.

🔥 Step-by-Step Instructions

Marinate the chicken
In a bowl, whisk together coconut milk, soy sauce, brown sugar, curry powder, garlic, ginger, and lime juice. Add chicken slices and marinate for at least 15–20 minutes (up to overnight).
Preheat your air fryer
Set it to 400°F (200°C) and let it heat for about 3 minutes.
Arrange the chicken
Place marinated chicken pieces in a single layer in the air fryer basket.Pro Tip: Don’t overcrowd the basket — air circulation is key to crispiness.
Air fry
Cook at 400°F (200°C) for 9–12 minutes, flipping halfway. Chicken should be golden brown and cooked through (internal temp 165°F).
Make the peanut sauce
While the chicken cooks, mix peanut butter, soy sauce, lime juice, brown sugar, water, and a pinch of chili flakes until smooth.
Serve and dip!
Plate the chicken and serve with the peanut sauce on the side. Sprinkle with chopped cilantro or crushed peanuts if you like.

❌ Common Mistakes to Avoid

Skipping the marinade time — even 15 minutes makes a big flavor difference.
Overcrowding the basket, which leads to soggy chicken.
Using too much sugar if you want a healthy version — it’s easy to overdo.
Not checking the internal temp (165°F ensures juicy, safe chicken).

🎨 Variations & Add-Ons

Spicy: Add extra chili flakes or a spoonful of Thai red curry paste to the marinade.
Low-Carb: Use a sugar substitute and skip the brown sugar in both marinade and sauce.
Kid-Friendly: Use chicken tenders, go light on the spices, and offer the sauce as a dipper.
Vegetarian Option: Try it with tofu or tempeh — same marinade and cook time.
Satay Skewers: Thread the marinated chicken onto bamboo skewers before air frying for a fun party version.

📦 Make Ahead & Storage

You can marinate the chicken up to 24 hours ahead — it just gets better. Cooked satay keeps well in the fridge for 3–4 days. Reheat in the air fryer at 350°F for 3–4 minutes.

Peanut sauce can be made in advance and stored in the fridge for up to a week. If it thickens, just stir in a splash of warm water before serving.

🥗 Nutrition Highlights

High in protein, lower in fat than traditional satay, and packed with bold flavor — it’s a healthy way to satisfy takeout cravings!