Air fryer recipe · Starters
Satay Chicken Skewers
Turmeric-gold chicken skewers, charred at the tips and steeped in coconut and lemongrass.
- 25 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 165kcal
- 16.7 gprotein
- 5.8 gcarbs
- 8.8 gfat
- 2.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken thigh, cubed500 g
- Coconut milk100 ml
- Turmeric1 tsp
- Lemongrass, minced1 stalk
- Curry powder1 tbsp
- Brown sugar1 tbsp
Method
Whisk the marinade
Combine coconut milk, turmeric, minced lemongrass, curry powder and brown sugar into a fragrant golden paste. The coconut fat tenderises the meat while the spices stain it that classic satay gold.
Marinate well
Coat the chicken cubes thoroughly and leave them for at least thirty minutes, longer if you can. Time in the marinade is what builds the deep, layered flavour satay is known for.
Thread the skewers
Soak short wooden skewers in water, then thread the chicken on, leaving small gaps between pieces. Gaps let the hot air reach every surface so the edges char rather than steam.
Arrange in the basket
Lay the skewers flat in a single layer, trimming the sticks if needed to fit. Brush any leftover marinade over the top for an extra glossy coat.
Air-fry and char
Cook at 200C for 16 minutes, turning halfway, until the chicken is cooked through with caramelised edges. The tips should look lightly charred and the juices should run clear.
