Chicken Tenders Satay with Peanut Dipping Sauces

This recipe offers two dipping sauces. Red Curry Peanut Sauce has a more authentic Thai flavor. Peanut Dipping Sauce is a bit milder.

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 75
  • Fat: 0g
  • Saturated fat: 0g
  • Protein: 13g
  • Carbohydrate: 2g
  • Cholesterol: 33mg
  • Iron: 0mg
  • Sodium: 345mg
  • Calories from fat: 10%
  • Fiber: 0.3g
  • Calcium: 13mg


  • 1 tablespoon sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fish sauce
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 pound chicken tenders
  • Cooking spray
  • Red Curry Peanut Sauce


  1. Combine sugar and next 6 ingredients in a large heavy-duty zip-top plastic bag. Cut chicken tenders in half lengthwise; add to plastic bag. Seal and marinate in refrigerator 2 hours.
  2. Prepare grill.
  3. Remove chicken from bag; discard marinade. Thread chicken onto 10 (6-inch) skewers. Place kabobs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with Red Curry Peanut Sauce or Peanut Dipping Sauce.
  4. Note: If using wooden skewers, soak them in water 30 minutes before grilling.
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