Whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, and optional turmeric until smooth in a mixing bowl. Add chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
0.25 cup peanut butter, 0.25 cup coconut milk, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 3 cloves garlic, 1 tsp turmeric, 1.5 lbs chicken breast or thigh
Soak wooden skewers in water for 30 minutes if using. Thread 4-5 chicken cubes per skewer, leaving small gaps between pieces. Pat off excess marinade with paper towel to avoid drips.
1.5 lbs chicken breast or thigh, 8 pieces wooden or metal skewers
Preheat the air fryer to 400°F for 3-5 minutes before cooking the skewers to ensure immediate searing.
Arrange skewers single layer in the air fryer basket with at least 1 inch space between to prevent steaming. Cook at 400°F for 6 minutes, then flip and cook another 4-6 minutes until internal temperature reaches 165°F.
8 pieces wooden or metal skewers, 1.5 lbs chicken breast or thigh
Transfer cooked skewers to a plate and rest for 5 minutes off heat. Serve with extra peanut sauce, lime wedges, and cucumber slices.
