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In a large mixing bowl, combine peanut butter, coconut milk, fish sauce, lime juice, lime zest, garlic, minced ginger, cumin, curry, and crushed red pepper; whisk to combine.
Remove half of the marinade and reserve.
Add the chicken tenders to the large bowl (or in a ziploc bag together with the marinade) and toss to coat.
Set in the fridge for 30 minutes, or up to 3 ours to marinate.
Preheat grill to medium-high heat.
Thread the chicken tenders onto the skewers.
Brush grill grates with oil and place chicken skewers on the grill.
Cook for 5 minutes on each side, or until chicken is charred and cooked through.
Remove from grill and garnish with sliced green onions and peanuts.
Serve with the reserved satay sauce and a cucumber salad.