Air Fryer Chicken Satay

• 1 1/2 lbchicken thighs — boneless, skinless, cut into thin strips
• 3 tbsptamari — gluten-free soy sauce; divided between marinade and sauce
• 2 tbspcoconut sugar — or brown sugar
• 1 tspground turmeric
• 1 tspground coriander
• 1/2 tspground cumin
• 2 clovesgarlic — grated
• 1shallot — grated
• 1 stalklemongrass — tender core only, minced; or 1 tsp zest of lime
• 1/3 cupnatural peanut butter — unsweetened
• 1/2 cupcoconut milk — full-fat
• 1 tbsplime juice — plus wedges to serve
• 1 tspchili crisp or sambal — optional; check the label for shrimp paste if shellfish matters
• 12bamboo skewers — soaked 30 minutes, trimmed to fit the basket

Method

1. 01

   Whisk 2 tablespoons of the tamari with the coconut sugar, turmeric, coriander, cumin, garlic, shallot, and lemongrass. Toss with the chicken strips and marinate at least 1 hour, up to overnight.

2. 02

   Thread the chicken onto soaked, trimmed skewers in a tight ribbon — thin and flat, not bunched, so the edges can catch and caramelize.

3. 03

   Air fry at 390°F in a single layer, 9–10 minutes, flipping once, until the edges are browned and a thermometer reads 165°F. Work in two batches rather than stacking.

4. 04

   Meanwhile, warm the peanut butter, coconut milk, remaining tablespoon of tamari, lime juice, and chili (if using) in a small pan, whisking until it thickens to a pourable sauce. Loosen with water as needed.

5. 05

   Pile the skewers on a platter with the peanut sauce, lime wedges, and something cooling — cucumber chunks and raw shallot are traditional and correct.