Step 1

Soak the skewers in warm water if cooking right away. If not, they can be soaked overnight.

Step 2

Slice the chicken tenders in half, lengthwise, unless small. Gently pound to an even thickness. Place in a plastic ziploc bag or in a small-medium glass dish.

Step 3

Add the ingredients for the satay marinade to a smallish bowl. Whisk together to combine. Add the marinade to the chicken and massage (if in a bag) or stir (if in a bowl) to coat all surfaces. Marinate for 30 minutes or overnight. I prefer overnight.

Step 4

Place the peanut butter in a smallish microwavable bowl and gently warm in the microwave. Whisk in the Sukrin Gold, chile garlic sauce, soy sauce and Thai curry paste. Slowly add the coconut milk. Taste to adjust seasonings. If it doesn't pop, add a little more sweetener or a squeeze of lime or lemon juice. Use right away or cover and refrigerate. If you refrigerate, gently warm the peanut sauce before using.

Step 5

Remove the chicken tenders from the marinade and thread onto the bamboo skewers. Cook the chicken satay in batches on an indoor or outdoor grill or in a grill pan on the stove. If grilling outside, I like to fold a piece of foil to lay the handle ends of the skewers upon while cooking so they don't burn.

Step 6

Garnish the chicken satay with chopped fresh cilantro and serve with a lime wedge and the peanut sauce. Additionally, serve with tomatoes and a Thai Cucumber Salad (look in the post for the recipe link).