Ingredients

The following ingredients have 8 Servings
  • 1/2 cup Creamy Natural Peanut Butter
  • 1/2 cup light Coconut Milk, (stirred)
  • 3 tablespoons fish sauce
  • 2 limes, (juiced and zested)
  • 4 cloves garlic, (minced)
  • 1-inch piece fresh ginger, (peeled and minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1 teaspoon, OR to taste, crushed red pepper
  • 2 pounds boneless skinless chicken tenders
  • wooden skewers, soaked in water
  • sliced green onions, (for garnish (optional))
  • crushed peanuts, (for garnish (optional))
  • Cucumber Salad, (for serving (optional))

Instruction

  • In a large mixing bowl, combine peanut butter, coconut milk, fish sauce, lime juice, lime zest, garlic, minced ginger, cumin, curry, and crushed red pepper; whisk to combine.
  • Remove half of the marinade and reserve.
  • Add the chicken tenders to the large bowl (or in a ziploc bag together with the marinade) and toss to coat.
  • Set in the fridge for 30 minutes, or up to 3 ours to marinate.
  • Preheat grill to medium-high heat.
  • Thread the chicken tenders onto the skewers.
  • Brush grill grates with oil and place chicken skewers on the grill.
  • Cook for 5 minutes on each side, or until chicken is charred and cooked through.
  • Remove from grill and garnish with sliced green onions and peanuts.
  • Serve with the reserved satay sauce and a cucumber salad.