Chicken Satay with Spicy Peanut Sauce

Name: Chicken Satay with Spicy Peanut Sauce (Air-Fryer)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 ½ lbs boneless skinless chicken thighs; ¼ cup soy sauce; ¼ cup packed brown sugar; 1 tbsp sriracha; 2 garlic cloves, minced; ½ cup peanut butter, creamy or chunky; ¼ cup hot water; 2 tbsp lime juice; 2 tbsp minced scallions; 1 tbsp soy sauce; 1 tbsp brown sugar; 2 tbsp sriracha; 1 tbsp minced cilantro

Chicken satay is a beloved Indonesian appetizer featuring tender marinated chicken thighs air-fried until lightly charred and served with a creamy, spicy peanut sauce. This version uses an air fryer for crispy edges and juicy interiors in under 30 minutes.

🌍Indonesian 🏷️Chicken 🏷️Satay 🏷️Asian 🏷️Grilled 🏷️Air fry

Total

45 min

Servings

6

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 ½ lbs boneless skinless chicken thighs
¼ cup soy sauce
¼ cup packed brown sugar
1 tbsp sriracha
2 garlic cloves, minced
½ cup peanut butter, creamy or chunky
¼ cup hot water
2 tbsp lime juice
2 tbsp minced scallions
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp sriracha
1 tbsp minced cilantro

13 Ingredients

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Instructions

1
Cut chicken lengthwise into 1-inch thick strips. In a large bowl, whisk together ¼ cup soy sauce, ¼ cup packed brown sugar, 1 tbsp sriracha, and 2 minced garlic cloves. Add the chicken and let marinade for 20 minutes. Place wooden skewers in hot water to soak.
2
Remove chicken from marinade and thread onto skewers with a weaving pattern. Divide skewers between two air fry baskets. Place baskets in Suvie with the sheet pans underneath to catch any drips. Input settings and cook now or schedule, flipping skewers halfway through cooking.
3
Meanwhile, whisk together ½ cup peanut butter, ¼ cup hot water, 2 tbsp lime juice, 2 tbsp minced scallions, 1 tbsp soy sauce, 1 tbsp brown sugar, 2 tbsp sriracha, and 1 tbsp minced cilantro until smooth. Set aside.
4
Remove skewers from Suvie, divide between plates, and serve with sauce.

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Tips & Notes

Pro tips

Cut chicken thighs into uniform 2-3 inch pieces so they cook evenly; avoid overcrowding the air fryer basket.
Marinate for at least 1 hour (or up to overnight) to deepen flavor and ensure tender, well-seasoned meat.
Don't skip the light char: cook at 400°F until edges brown slightly (around 12-14 minutes), which adds depth to the satay.
Whisk the peanut sauce until smooth; if too thick, add hot water 1 tablespoon at a time rather than all at once.

Substitutions

Peanut butter → almond butter (slightly less rich, works well with lime and sriracha)
Sriracha → sambal oelek or red pepper flakes (adjust quantity to taste preference)
Soy sauce → tamari (gluten-free option, use 1:1 ratio)

Storage & make-ahead

Store cooked chicken in an airtight container for up to 4 days; reheat in the air fryer at 350°F for 3-4 minutes. Sauce keeps refrigerated for up to 5 days; thin with warm water before serving if it thickens.

Equipment

air fryer

Common Questions

Can I use chicken breasts instead of thighs?

Thighs stay juicier and more forgiving, but breasts work if sliced thin and watched carefully to avoid drying out. Reduce cooking time by 2-3 minutes.