Thai Chicken Satay

Chicken thighs marinated in toasted spices, ginger, and coconut milk, then air fried in the oven until browned and juicy.

Ingredients

• 1½ to 2 lbs boneless, skinless chicken thighs
• 1 teaspoon coriander seeds, or 1 teaspoon ground coriander
• ½ teaspoon cumin seeds, or ½ teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon freshly ground black pepper
• 4 tablespoons coconut milk
• 1 teaspoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons grated ginger
• 2 tablespoons hot sauce, or 1 fresh chile, minced
• Salt
• Avocado or other neutral oil, for the rack

Steps

1. If you’re using whole spices, toast the coriander and cumin seeds in a dry skillet over medium heat, shaking the pan, until fragrant, a minute or two. Grind them.

2. In a large mixing bowl, combine the chicken thighs with the coriander, cumin, turmeric, pepper, coconut milk, fish sauce, soy sauce, ginger, and hot sauce. Taste the marinade and add salt if it needs it; the fish sauce and soy sauce carry most of the way there. Mix gently, cover, and refrigerate for at least 30 minutes and up to 1 day.

3. Set the oven to air fry mode at 375°F (190°C) and put a rack in the middle position. Set a wire rack in a foil-lined rimmed sheet pan and brush the wire rack lightly with oil so the chicken doesn’t stick.

4. Let the excess marinade drip off each piece of chicken and lay the pieces on the wire rack in a single layer with space between them so the air can circulate. Don’t crowd the pan; cook in batches if you need to.

5. Air fry for 15 minutes, then turn the pieces over and cook 8 to 10 minutes more, until browned and cooked through — 175°F at the thickest part. Ovens vary, so start checking early.

6. If you want more color at the end, run the broiler on HI for a minute or two, watching closely.

7. Let the chicken rest 5 minutes, then serve hot or at room temperature with Thai peanut sauce, over salad greens or fried rice.

Variations

Broiled: Position a rack 6 inches from the element and broil on HI, 7 to 9 minutes per side, until charred in spots and cooked through. Switch to LO if the edges darken before the middle is done.

Skewered and Grilled: Cut the thighs into strips and thread them onto skewers before marinating. Grill over direct medium-high heat, 3 to 4 minutes per side. This is the closest to actual street satay.

Pork Satay: Use 1½ to 2 pounds boneless pork shoulder, cut into strips or ¾-inch pieces. Same marinade, same times.

Tofu Satay: Use two 14-ounce blocks of firm tofu, pressed and cut into slabs. Marinate at least an hour — tofu takes longer to pick up flavor. Air fry 12 to 15 minutes a side, until the edges firm up.

More Ideas

• Add the grated zest and juice of a lime to the marinade, or squeeze lime over the chicken as it comes out of the oven.
• Meal prep: add the chicken and all the seasonings to a freezer-safe ziplock bag, mix gently, squeeze out the air, and freeze flat. Defrost overnight in the refrigerator on a tray.
• Refrigerate leftover coconut milk in a covered container; it keeps a few days and is enough for a batch of peanut sauce.

Source: I Heart Umami