Ingredients
Scale
Thai Chicken Satay
- 3 tablespoons lime juice
- 3 tablespoons canola oil
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons fish sauce, (see Ingredient Note)
- 1/2 teaspoon crushed red pepper
- 1 pound chicken tenders
Spicy Peanut Sauce
- 2 tablespoons smooth natural peanut butter
- 2 tablespoons ‘lite’ coconut milk, (see Tip)
- 1 tablespoon lime juice
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon crushed red pepper, or to taste
Instructions
- Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
- To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
- Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.
Notes
- Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 2 days.
- Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
- Tips: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
- Prep Time: :15
- Cook Time: :06
- Category: Entree
- Method: Grilled