Air Fryer Chicken Satay Skewers

If you fancy a fakeaway that tastes like a treat but cooks in minutes, air fryer chicken satay skewers are the one. Juicy chicken skewers, peanutty dip, minimal faff. Here’s everything people usually Google, answered simply.

Can you cook chicken satay in the air fryer?

Yes, and it’s brilliant. The air fryer gives you lightly charred edges and juicy centres without smoking out the kitchen. Cook at 200°C for about 10–12 minutes, turning once. Go by temperature, not the clock: chicken should hit 75°C in the thickest part.

Breast or thigh – which chicken works best?

Both work. Breast cooks a touch faster and stays lean; thigh is a bit more forgiving and extra juicy. Cut pieces evenly, roughly 2–3 cm chunks, so everything cooks at the same pace and you don’t end up with roulette skewers.

Do I need to soak wooden skewers?

If you’re using wooden skewers, a quick 20–30 minute soak in water helps stop singeing. Metal skewers don’t need any prep and conduct heat nicely, so the chicken cooks a little more evenly. Use what you’ve got.

How do I stop the chicken drying out?

Don’t overcook it, keep the chunks even, and don’t be shy with the marinade. A tiny spritz of oil helps the char along. Rest the skewers for two minutes after cooking so the juices settle and the show-off piece doesn’t leak all over the board.

Can I customise the satay sauce?

Absolutely. Turn up the heat with chilli flakes or sriracha. Swap honey for brown sugar or maple. Go citrusy with extra lime, or add curry powder for a takeaway-style vibe. For a thinner dipping sauce, whisk peanut butter with hot water, soy, lime and a pinch of sugar until silky.

Nut-free or peanut allergy – any alternatives?

Try sunflower seed butter or tahini for a similar richness. You’ll want to balance with a little extra sweetness and lime. It won’t taste exactly like classic chicken satay, but it’s still a cracking fakeaway.

Can I make these ahead?

Yes. Marinate the chicken up to 24 hours in the fridge. Skewer just before cooking, or skewer and chill on a tray. Cook from fresh for best texture. Leftovers reheat well in the air fryer at 180°C for 3–4 minutes until hot through.

Do they freeze well?

They do. Freeze raw, already marinated, in a flat layer. Thaw in the fridge, skewer and cook as normal. Cooked leftovers can be frozen too; defrost and reheat gently so they don’t turn cardboard-adjacent.

What should I serve with chicken satay skewers?

Keep it simple: jasmine rice, coconut rice, or a crunchy slaw. Cucumber ribbons with lime and a pinch of salt are fresh and faff-free. If you’re going all-in on air fryer sides, toss some tenderstem or peppers in for the last few minutes.

Are air fryer satay skewers healthier than a takeaway?

Generally, yes. You control the oil, the salt and the sugar, and there’s no deep frying. Portion the dipping sauce if you’re watching calories, or lighten it with extra lime and a splash of hot water.

Can I cook them without skewers?

You can. Just air fry the marinated chicken pieces on a lined basket and stick cocktail sticks in after if you want that party look. Same timings, same juicy results, fewer skewers to wash. Win-win!

For more skewer recipes, you can check out:

• Air Fryer Cumin Lamb Skewers
• Air Fryer Garlic Parmesan Skewers
• Air Fryer Nandos Chicken & Halloumi Skewers
• Air Fryer Tandoori Chicken Skewers & Rice