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Grilled Chicken Satay With Peanut Sauce

One of our favorite places to eat Chinese Food for years was the Mandarin Restaurant in Bountiful, Utah.  Their chicken satay with peanut sauce was always our favorite appetizer hands down.  I tried to recreate that deliciousness at home so many times, but could never get the sauce quite how I liked it... until now.  This sauce is packed with so much flavor, that we can literally eat it with a spoon!  Spoiler alert - the last time we tried it at the restaurant we were actually disappointed - yes, we both agreed this is even better than the original. 

Since we are firing up the grill to make the chicken, we usually make a pretty big batch.  That way we can eat it as our main course for dinner then enjoy the leftovers in tortillas or on a salad the next day for lunch!  If you like chicken satay you must give this recipe a try, but I'm warning you that you may ruin restaurant served chicken satay for life. 

When slicing the chicken tenders for this recipe, I like to slice it thinly by placing my hand on top of the tender and carefully slicing it in half between my palm and the cutting board so it still looks like the tender, but is half the thickness.  (Just be careful of your hand so you don't cut yourself.)  You can also cut the chicken in chunks or strips and you can technically use whatever boneless chicken you like.  However, no matter what chicken pieces you use or how you choose to slice your chicken, the main thing is that when you grill it, you bring it to a minimum of 165 degrees.  One of the best kitchen tools I ever bought was an instant read thermometer for meat.  It means I don't overcook or undercook the meat since I check the temperature frequently as I'm cooking and get an instant read.  You can find them for as low as $10-$15 now!


  • 1 can (13-14oz) coconut milk
  • 1 Tbsp fish sauce
  • 1 Tbsp red curry paste
  • 1 Tbsp brown sugar
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp finely chopped cilantro
  • 2 lbs chicken tenders (or chicken breast sliced thinly into strips)
Peanut Sauce:
  • 1 cup chicken broth
  • 1/3 cup creamy peanut butter
  • 3 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 Tbsp sriracha sauce
  • 1 tsp ground ginger
  • 1-1/2 tsp minced garlic
  1. For the marinade:  In a large bowl, whisk together the coconut milk, fish sauce, red curry paste, brown sugar, turmeric, salt, pepper and cilantro.  
  2. Add the chicken to the marinade, cover and refrigerate for at least 1-2 hours. 
  3. Soak 15-20 bamboo skewers in cold water while the chicken marinates.
  4. For the sauce:  Add all the peanut sauce ingredients in a saucepan and whisk over medium high heat until well combined. 
  5. Bring to a simmer and cook 3-5 minutes until it's thickened. Remove from heat and let cool to room temperature.
  6. When you are ready to grill the chicken, thread the chicken on to the soaked skewers and discard the remaining marinade.  
  7. Grill the skewers 3-4 minutes each side or until cooked through to 165 degrees and golden brown.  (How thick you cut your chicken will determine how long it takes to get it to temp.)   
  8. Serve the chicken with the peanut sauce for dipping and garnish with cilantro and lime.  (We like to serve it over rice.)

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