• 3 tablespoons vegetable oil
  • 2 stalks lemongrass, white parts only, thinly sliced
  • 2 cloves garlic
  • 2 medium shallots, thinly sliced
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt


  • 1.5 pounds boneless skinless chicken thighs
  • 12 (12-inch) bamboo skewers

To serve

  • Peanut sauce
  • Sliced cucumber
  • Sliced onion


  1. To make marinade, combine all ingredients in a food processor or blender and process until smooth.
  2. Cut each thigh into 2-inch strips. Place in a large bowl and toss with marinade until well coated. Cover and refrigerate at least 8 hours or overnight.
  3. Insert wire rack in rack position 4. Select AIRFRY/425°F/SUPER CONVECTION/20 minutes and enable Rotate Remind. Press START to preheat oven.
  4. Thread 2 pieces of chicken on each skewer. Place the broiling rack in the roasting pan and arrange 6 skewers crosswise on the rack, alternating the orientation of skewers so that 3 skewers point in each direction (handle ends of skewers will extend off the rack).
  5. Cook for 20 minutes, flipping the skewers when Rotate Remind signals. Chicken will be dark brown and slightly charred. Remove cooked skewers to a plate and cover with foil to keep warm.
  6. Repeat with remaining 6 skewers.
  7. Serve immediately with peanut sauce.

Peanut Sauce

Yields: 1 ¾ cups


  • 1 cup unsalted dry roasted peanuts
  • 2 stalks lemongrass, white parts only, minced
  • 3 cloves garlic, crushed
  • 1 small shallot, thinly sliced
  • 1-inch piece ginger, grated
  • 1 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • ½ cup water
  • 1 tablespoon soy sauce
  • 2 tablespoons dark brown sugar
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt


  1. Process peanuts in a food processor until coarsely ground. Remove from food processor bowl and reserve.
  2. Add lemongrass, garlic, shallot, ginger and red pepper flakes to food processor bowl and process until smooth.
  3. Heat oil in a small saucepan over medium heat. Add lemongrass mixture and fry until fragrant, 2-3 minutes. Add peanuts, water, soy sauce, brown sugar, lime juice and salt and stir to combine. Reduce heat to low and cook, stirring frequently, for 3 minutes. Serve warm or at room temperature.


Notes: Can use 12 12-inch skewers or 24 6-inch skewers (skewer count approximate). Line baking pan with parchment paper or foil for easier cleanup.