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+ servings

Chicken Satay - It's What's For Dinner!

The chicken tenders are first marinated in a coconut and curry mixture and then grilled to perfection served with a peanut sauce that is creamy and slightly sweet with a hint of salty heat and a light crunch. On the side, the cool texture of the cucumbers and onions adds a crunchy bite of sweet heat that enhances every mouthful.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Chicken Satay with Cucumber salad
Cuisine: Asian
Keyword: Chicken Satay
Servings: 6


  • 2 pounds chicken tenders
  • 13.5 ounce can of coconut milk
  • 9 cloves garlic minced and divided
  • 2 tablespoons red curry paste divided
  • 1/4 cup plus1 tablespoon brown sugar divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cucumbers sliced
  • 1 red onion sliced
  • 3/4 cup sugar
  • 3/4 cup rice wine vinegar
  • 1/2 cup water
  • 1 teaspoon fish sauce
  • 1 teaspoon to 1 tablepoon chili garlic sauce to taste
  • 1/2 cup crunchy peanut butter
  • 3/4 cup chicken stock
  • 1 tablespoon grated ginger
  • 2 tablespoons lemon juice
  • 2 teaspoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 2-3 cup spinach bok choy, or napa cabbage
  • 1/4 cup crushed peanuts
  • 1/4 cup cilantro
  • 1/4 cup green onions sliced
  • 1 lime cut into 6 wedges


  • Whisk together 1/2 can coconut milk, 3 cloves minced garlic, 1 tablespoon curry, 1 tablespoon brown sugar, salt, and pepper in a small bowl. Add to raw chicken tenders and marinate in the refrigerator for at least 2 hours but not more then 24.
  • Mix the sugar, rice wine vinegar, water, fish sauce, chili garlic sauce, and 1clove minced garlic in a large bowl.
  • Whisk until sugar is dissolved.
  • Slice the cucumbers and onions.
  • Add cucumbers and onion to sugar mixture and stir to combine.
  • Refrigerate for at least 2 hours, stirring several times throughout to make sure all the vegetables marinate.
  • Make the peanut sauce in a small bowl using remaining half can of coconut milk, 2 cloves minced garlic, grated ginger, 1 tablespoon red curry, crunchy peanut butter, chicken stock, and 1/4 cup brown sugar.
  • Stir until sugar is dissolved.
  • Set aside.
  • Mince 1 onion and 3 cloves garlic for the vegetable mix.
  • Next, preheat a grill pan, skillet, or BBQ to a high heat.
  • Drain and discard the chicken marinade.
  • Cook the chicken tenders, flipping once, just until chicken is cooked through.
  • Plate the chicken and let it rest.
  • Heat large skillet or wok to a high temperature.
  • Add 1 tablespoon vegetable oil.
  • Saute onions until lightly browned.
  • Add 3 cloves garlic and stir in.
  • Add spinach, napa cabbage, or bok choy.
  • Saute just until greens are partially wilted.
  • Lower heat to medium low.
  • Add the peanut sauce to the onion and greens mixture and stir until bubbly and slightly thickened, about 5 minutes.
  • Turn off heat and add lemon juice and soy sauce. Stir to combine.
  • Serve grilled chicken tenders over a bed of fresh steamed jasmine rice.
  • Top the chicken tenders with the peanut sauce and a garnish of crushed peanuts, cilantro, sliced green onions, and a lime wedge.
  • Serve the cucumber and onion salad along the side.