Turmeric and coconut in the marinade, not the peanut sauce, are what make it satay. That yellow lemongrass-turmeric-coconut bath both colors the meat and keeps it moist over the fire — skip it and you have plain grilled chicken with dip.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook15 min
Makesserves 4
CuisineThai
Cost$$
Gluten-freeDairy-free
Contains peanuts · fish
The Ingredients — and where to get them
Cook for4servings
Chicken thigh
Boneless thigh sliced into strips; stays juicy over high heat where breast dries.
Can you make Satay Chicken in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Satay Chicken? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Satay Chicken ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Satay Chicken gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Satay Chicken vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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