Chicken Satay

Chicken Satay

Author

SharkNinja Thailand

Prep Time

1 hours

Cook Time

20 minutes

Servings

4

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Asian

Ingredients

• Ninja Double Stack XL 9.5L Air Fryer – SL400
• 500g chicken thigh fillets, cut into 2cm pieces
• 1 lime, rind finely grated
• 1 garlic clove, crushed
• 1 tsp finely grated fresh ginger
• 1 tsp brown sugar
• ½ tsp ground turmeric
• 1 tbsp vegetable oil
• 1 tsp soy sauce
• 90g (1/3 cup) natural peanut butter
• 60ml (1/4 cup) coconut milk
• 1 tbsp kecap manis
• 1 tbsp fresh lime juice
• Chopped chilli, to taste (optional)

Directions

1. To make the marinade, combine the rind, garlic, ginger, sugar, turmeric, oil and soy sauce in a shallow glass or ceramic baking dish.
2. Add the chicken to the marinade and turn to coat. Cover and place in the fridge for at least 1 hour or up to 8 hours to marinate.
3. To make the satay sauce, combine the peanut butter, coconut milk, kecap manis, juice and chilling, if using, in a bowl until well combined. Add 2 tbsp water and stir until combined (see notes).
4. Thread the chicken onto eight 20cm pre-soaked bamboo skewers. Grease a Double Stack Air Fryer basket with oil. Place half the skewers into the prepared Double Stack Air Fryer basket and cook at 180°C for 5 minutes. Turn the skewers and cook for a further 5 minutes or until cooked through. Repeat with remaining skewers. Serve with satay sauce.