Indonesian Chicken Tenderloin Satay
Cook Time 15 Min
Sweet Asian-inspired peanut butter dip is the perfect compliment to our chicken tenderloins in this tasty appetizer.
INGREDIENTS
CHICKEN:
Wooden skewers
¼ Cup Chopped Cilantro, for garnish
1 Lime, cut in 8 wedges, for garnish
MARINADE:
½ Onion
3 Tbsp. Soy Sauce
1 tsp. Red Pepper Flakes
1 tsp. Grated Ginger
¼ tsp. Turmeric
4 Tbsp. Vegetable Oil
PEANUT SAUCE :
1 Cup Chunky Peanut Butter
1 tsp. Thai Chili Sauce
½ Cup Coconut Milk
¼ - ½ Cup Water
LET'S GET COOKING!
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