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These Air Fryer Thai Chicken Satay are tender, juicy, and golden. Marinated in red curry paste, turmeric, and coconut cream, they cook in just 10 minutes—perfect with peanut sauce for a quick dinner or appetizer. No grill needed!
Easy Air Fryer Satay Chicken
If you love Thai chicken satay but don’t want to mess with a grill, this air fryer version is a total game changer. Juicy, tender, and lightly golden in just 10 minutes—no flipping, no smoke. The marinade is super simple but full of bold Thai flavor: red curry paste, turmeric, fish sauce, and rich coconut cream.
I started making these on busy weeknights when I was craving that satay flavor but didn’t feel like hauling out the grill. Paired with my creamy Thai Peanut Sauce and some fresh cucumber wedges, it hits the spot every time. Check out the video and tips below to get perfectly juicy chicken satay in the air fryer, every time. Want the grilled version instead? Try my classic Thai Chicken Sate Recipe—it’s perfect for parties or when you’ve got time to fire up the barbecue.
Add These Skewers To Your Air Fryer Favorites
These Thai chicken skewers in the air fryer are the kind of weeknight win you’ll want to make on repeat—quick, juicy, and full of flavor.
- Juicy, tender chicken every time. Chicken breast strips stay moist and flavorful, thanks to the quick 10-minute cook time. No dry or chewy bits—just tender meat with golden edges.
- Air fryer = less hassle. No skewers sticking to the grill, no splatter to clean up. Just toss them in the air fryer and let it do its thing while you get everything else ready.
- Weeknight-friendly. These are a lifesaver when you want something that feels special but don’t have much time. Marinate ahead and dinner’s ready in minutes.
- Versatile and crowd-pleasing. Serve them with peanut sauce and cucumbers for an easy appetizer, or make it a meal with rice or noodles. Great for meal prep or feeding a crowd.
Ingredients You’ll Need
- Chicken Breast – I used chicken breast in this recipe but it’s best to use chicken thighs.
- Lemongrass – Totally optional, but if you have it, I highly recommend it.
- Thai Red Curry Paste – I recommend using a good-quality Thai red curry paste like Mae Ploy, Maesri, or Thai Kitchen.
Check out the recipe card below for all the measurements.
Pro Tip #1: Why I Use Chicken Breast
I go with boneless, skinless chicken breast because it cooks fast and stays tender when marinated properly. It’s lean, easy to slice into strips, and perfect for skewering. (you can also make them without the skewers). Make sure you follow my recipe below or the chicken breasts will be dry and rubbery.
Pro Tip #2: Lemongrass Adds That Extra Layer
Totally optional, but if you’ve got it—use it. Smashed lemongrass adds a bright, citrusy aroma that soaks into the chicken while it marinates. It’s subtle but makes a big difference.
Pro Tip #3: A Touch of Turmeric for Warm Color and Flavor
Turmeric adds a little earthy warmth and that signature golden hue. Just a small pinch makes the chicken look (and taste) even better.
Pro Tip #4: Coconut Cream Keeps It Juicy
Coconut cream helps tenderize the chicken and gives the marinade a rich, velvety texture. It clings to the meat and locks in moisture while it cooks.
Side Note: If you like your Thai chicken sate juicy and tender, use skinless and boneless chicken thighs. For the best results, cut the thighs into wide and long strips.
How To Make Air Fryer Thai Chicken Satay
Start by mixing the chicken with sliced lemongrass if you’re using it. It’s optional, but it adds a fresh, citrusy aroma that gives the chicken that classic Thai flavor.
Next, add the Thai red curry paste, turmeric, fish sauce, coconut cream, and half the oil. Give it a good mix so the chicken gets coated in all that flavor. Let it marinate for at least 30 minutes—or if you’ve got time, go for 2 hours to really let everything soak in.
Once the chicken’s marinated, thread each strip onto a skewer—just one strip per stick. It helps them cook evenly and gives you that classic satay look.
Pro Tip: Soak your wooden skewers in water for about 15–20 minutes before cooking. It helps stop them from burning in the air fryer.
Place the skewers in your air fryer basket in a single layer—don’t stack them or they won’t cook evenly. Brush the tops with the rest of the oil, then air fry at 190°C (375°F) for 10 minutes until they’re golden and cooked through.
Serve the skewers with cucumber wedges for a fresh crunch, and don’t skip the Thai Peanut Sauce—it pulls everything together and makes each bite extra satisfying.
Frequently Asked Questions
Totally. If you don’t have skewers, you can air fry the marinated chicken strips directly in the basket. Just spread them out in a single layer.
Yes. Place the chicken and marinade in a zip-top bag, squeeze out the air, and freeze. When you’re ready to cook, thaw it in the fridge overnight and air fry as usual.
A couple of things might be happening—either it’s overcooked, or the chicken was cut too thin. Try checking it a minute or two earlier next time. Also, using chicken thighs instead of breast helps with juiciness.
Once cooled, store the skewers in an airtight container in the fridge. They’ll keep well for up to 3 days. If you’ve already served them with peanut sauce, store the sauce separately to keep things from getting soggy.
Pop the chicken back into the air fryer at 180°C (350°F) for 3 minutes until warmed through. You can also reheat them in a skillet or microwave, but the air fryer gives you the best texture.
This recipe is 58 calories per skewer.
What To Serve With This Recipe
For an easy, wholesome Thai weeknight dinner, I recommend these recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Air Fryer Chicken Recipes You Might Like
Air Fryer Thai Chicken Satay
Equipment
- 10-12 Bamboo skewers soaked in water
Ingredients
- 300 g skinless boneless chicken breast, cut into 10 strips, each 2–3 inches long
- 1 stalk lemongrass, the white part only and slice into rings, optional
- ¾ teaspoon Thai red curry paste
- ¼ heaping teaspoon turmeric powder
- 1¼ teaspoons fish sauce
- 2 tablespoons coconut cream
- 1½ tablespoons cooking oil
Instructions
- Optional: Mix the chicken with lemongrass in a bowl to infuse the fresh aroma.
- Add Thai red curry paste, turmeric powder, fish sauce, coconut cream, and half of the oil. Stir everything well. Let the chicken marinate for at least 30 minutes, or up to 2 hours for more flavor.
- Thread the chicken onto skewers.
- Arrange the skewers in a single layer in your air fryer basket. Brush with the remaining oil. Air fry at 190°C (375°F) for 10 minutes.
- Serve with cucumber wedges and Thai peanut sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
