This Thai Chicken Satay recipe made in an Air Fryer is off-the-charts DELICIOUS! Thanks to a no chopping satay marinade, the chicken is super flavorful and bubbly delicious out of the fryer. The smell is UBER DELICIOUS and you’ll be astonished how EASY it is!
This Thai-motivated Chicken Satay formula with the marinade tastes hearty, appetizing, and with a kiss of pleasantness. It’s undeniably more complicated than teriyaki chicken and is a well known road food in southeast Asia. I utilize boneless and skinless chicken thighs so that each nibble is delicate and delightful.
This dish is normally presented with a satay plunging sauce or a nut sauce blended in with soy sauce. I’ve made this dish a few times without plunging sauce and it’s delicious enough to eat all alone. Assuming, notwithstanding, you like to kick the character over the top, attempt my no nut Thai “Nut” Sauce to make it extra scrumptious!
HOW TO MAKE THAI CHICKEN SATAY
- Marinate the chicken with turmeric, coriander, cumin, white pepper, dairy-free creamer, fish sauce, coconut aminos, grated ginger, and hot sauce for at least 30 minutes.
- Lightly drip off the marinade and from here you can air fry, pan fry, or barbeque!
- See easy? This Thai-inspired Chicken Satay recipe makes a great everyday as well as party food. Kids will love it!
Thai Chicken Satay air fryer recipe is SO GOOD and Paleo, Keto, Whole30. The chicken is drenched in satay marinade, you’ll be astonished how delicious it is!
Thai chicken satay marinade:
- 1.5-2 lbs chicken thighs, boneless and skinless
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 0.5 tsp white pepper
- 0.5 tsp cumin powder
- 4 tbsp dairy-free coffee creamer, or melted coconut cream
- 1 tsp fish sauce
- 2 tbsp coconut aminos, or 1 tbsp low sodium/gluten-free tamari
- 2 tsp grated ginger
- 2 tbsp hot sauce, I use Frank’s original hot sauce
- Avocado oil cooking spray, for the air fryer basket
- In a large mixing bowl, marinate the chicken thighs with ingredients from turmeric to hot sauce. Gently mix well and cover the bowl. Store in the fridge for at least 30 minutes or up to 1 day before cooking.
- To air fry, lightly spray the fryer basket with avocado oil. Slightly drip off the marinade and place the chicken thighs into the basket in one layer with some space between each piece. Please do not over crowd the basket. I cook mine in two batches.
- Air fry at 370F (188C) for 15 minutes on the first side and 8-10 minutes the second side or until the chicken is cooked through. Please note that cook time varies, depending on the type of air fryer.
- To pan fry (stovetop), add 1 tbsp avocado oil to a well-heated skillet. Pan fry 6 minutes the first side and 5-6 minutes the second side over medium heat or until the chicken is cooked through.
- Serve hot or at room temperature. The chicken is very tender and flavorful and you don’t need a dipping sauce however if you like to kick the flavor over the top, try my Paleo Thai “Peanut” sauce. Serve it over a big bowl of salad greens or Keto garlic fried rice!
Meal Prep VersionThis dish is perfect for meal prep – just dump and store!
- Add all the ingredients to a large freezer friendly ziplock bag.
- Gently mix well with the seasonings.
- Squeeze out the air and store the bag flat until it’s solid frozen.
- Defrost a night before in the fridge with a tray underneath.
- I have two air fryers. The pictured above is from Gourmia – a 5 quart air fryer – which is an older model that’s no longer available on the market. The second one I have is from (affiliate link) Cosori – a 6 quart air fryer – which has great reviews on Amazon.
serving: 1serving | calories: 225kcal | carbohydrates: 3g | protein: 33g | fat: 7g | fat: 2g | cholesterol: 162mg | sodium: 577mg | potassium: 439mg | fiber: 1g | sugar: 1g | vitamin a: 41iu | vitamin c: 5mg |calcium: 15mg | iron: 2mg