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Recipe:Indonesian Chicken Tenderloin Satay
- Prep Time: 1 hour and 15 minutes
- Cook Time: 15 minutes
Sweet Asian-inspired peanut butter dip is the perfect compliment to our chicken tenderloins in this tasty appetizer. Serves 6 - .
Ingredients
-
CHICKEN TENDERLOINS ENHANCED UP TO 15% SOLUTION*, thawed
5 lbs.Qty 2 lbs$10.90 -
Wooden skewers, for the chicken tenderloins
-
Chopped Cilantro, for garnish
Qty ¼ Cup -
Lime, cut in 8 wedges, for garnish
Qty 1 -
For the Marinade:
-
Onion
Qty 1/2 -
Soy Sauce
Qty 3 Tbsp. -
Red Pepper Flakes
Qty 1 tsp. -
Grated Ginger
Qty 1 tsp. -
Turmeric
Qty ¼ tsp. -
Vegetable Oil
Qty 4 Tbsp. -
For the Peanut Sauce:
-
Chunky Peanut Butter
Qty 1 Cup -
Thai Chili Sauce
Qty 1 tsp. -
Coconut Milk
Qty ½ Cup -
Water
Qty ¼ - ½ Cup -
Coarse Sea Salt
1 bottleQty To taste$5.38
Cooking
Instructions
- Mix all marinade ingredients in a blender.
- Mix tenderloins and marinade in a large plastic bag and place in the refrigerator for 1 hour.
- Preheat grill on medium high. Thread tenderloin into skewers and grill the satay 3-4 minutes on each side.*
- In a small saucepan, combine the ingredients of peanut sauce and cook on medium low heat, stirring often with a whisk. Add water to adjust to desired consistency. Keep warm.
- Place tenderloins on a platter with peanut sauce on the side. Garnish with chopped cilantro and lime wedges.
*USDA recommends cooking poultry to a minimum internal temperature of 165°F.