Aug 032016
 

 

 

For me, the best way to cook chicken tenders is to make the satay. This meat easily absorbs flavors and doesn’t need too much time for marinating.

Satay is great as an appetizer or a party dish. Served with various dipping sauces these tiny kabobs would satisfy any tasting palette. Add some salad and side dish – and a quick and delicious light dinner is ready.chicken tender satay (15)

I started my satay journey with the Tai style. Then there were the Indian, Mediterranean, Georgian, Jamaican, Mexican, Brazilian, and so forth. They all are enjoyable, tender and flavorful kabobs.

chicken tender satay (16)

The best way to cook the satay is, no doubt, to grill them. In winter, when I miss grilled food (and the satay, of course), I use my oven broil – the satay worth it. But today I’m enjoying them, spicy and juicy, right from the grill.

chicken tender satay (9)

 

Instructions:

If your chicken tenders are large, cut them in half lengthwise or slightly diagonal.

In a large zipper bag or glass container, combine all the ingredients for the marinade. (You can taste the marinade and adjust the seasoning and spiciness to your taste). Add the chicken tenders and evenly coat them with the marinade. Keep the bag (or container) in a refrigerator for 2-4 hours.

chicken tender satay (2)chicken tender satay (3)

 

Meanwhile, soak 8 (6-inch) wooden skewers in water at least for 1 hour before cooking.

Thread the chicken pieces onto the skewers, two tenders per stick. Discard the marinade.

Grill the kabobs on high heat until cooked through, for 3-4 minutes on each side.

chicken tender satay (4)chicken tender satay (5)

 

Serve the satay with coconut rice and mango-cucumber salsa.

chicken tender satay (11)chicken tender satay (13)

 

 

Print Recipe
Chicken Tenders Satay with Sweet Chili Sauce Marinade
Author: Nina Phomina
Cuisine Asian
Prep Time 10 min
Cook Time 8 min
Passive Time 2-4 hours
Servings
Ingredients
Cuisine Asian
Prep Time 10 min
Cook Time 8 min
Passive Time 2-4 hours
Servings
Ingredients
Instructions
  1. If your chicken tenders are large, cut them in half lengthwise or slightly diagonal.
  2. In a large zipper bag or glass container, combine all the ingredients for the marinade. (You can taste the marinade and adjust the seasoning and spiciness to your taste). Add the chicken tenders and evenly coat them with the marinade. Keep the bag (or container) in a refrigerator for 2-4 hours.
  3. Meanwhile, soak 8 (6-inch) wooden skewers in water at least for 1 hour before cooking.
  4. Thread the chicken pieces onto the skewers, two tenders per stick. Discard the marinade.
  5. Grill the kabobs on high heat until cooked through, for 3-4 minutes on each side.
  6. Serve the satay with coconut rice and mango-cucumber salsa.
Recipe Notes

Chicken breasts can be used in the recipe as well.

________________________________________________________________________

Cook with pleasure and enjoy the world!

  6 Responses to “Chicken Tenders Satay in Sweet Chili Sauce Marinade”

Comments (6)
  1. Nina, what do you think if I would cook it on a grill pan? Or it is better to bake it in the oven? I do not have a grill yet.

  2. I have cooked on a grill pan. Perfect main, served with roasted potatoes with garlic ang cherry tomatoes next time would try with corn salad. Thank you Nina so much!

    • You are very welcome, Daria. Roasted potatoes, garlic, cherry tomatoes – what a delightful combination!

      And I hope, you will enjoy my corn salad 🙂

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)