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Chicken Satay with Peanut Sauce and Fresh Mango Cucumber Salad Recipe

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4.4 from 80 reviews

A flavorful Chicken Satay recipe featuring tender marinated chicken tenders grilled to perfection, served with a creamy peanut dipping sauce and a refreshing cucumber mango salad. Perfect for a light, vibrant meal that combines Southeast Asian flavors with easy preparation.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

For the Marinade

  • 1/4 cup coconut milk
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons avocado oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds boneless, skinless chicken tenders

For the Peanut Sauce

  • 1/2 cup peanut butter
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sambal oelek or chili paste
  • 1-inch piece fresh ginger, peeled and grated
  • 1 clove fresh garlic, minced
  • 4 tablespoons water

For the Cucumber Mango Salad

  • 6 Persian cucumbers, sliced (about 2 cups)
  • 1 ripe mango, chopped
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped mint
  • 2 tablespoons avocado oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 clove garlic, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Make the Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, lime juice, avocado oil, grated ginger, brown sugar, fish sauce, garlic, and a pinch of salt and pepper until well combined.
  2. Marinate the Chicken: Add the chicken tenders to the marinade, tossing to coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours to allow the flavors to fully develop.
  3. Make the Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, sambal oelek, grated ginger, minced garlic, and water until smooth and creamy. Adjust consistency with additional water if necessary. Set aside.
  4. Make the Cucumber Mango Salad: In a large bowl, combine sliced cucumbers, chopped mango, red onion, cilantro, and mint. In a smaller bowl, whisk avocado oil, lime juice, honey, grated garlic, salt, and crushed red pepper flakes. Pour this dressing over the salad mixture and toss gently to combine. Set aside.
  5. Prepare the Chicken: If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning. Thread the marinated chicken tenders onto the skewers evenly.
  6. Cook the Chicken Satay: Grill the skewered chicken over medium-high heat or on a grill pan for about 3 to 5 minutes per side until cooked through and lightly charred. Ensure the internal temperature reaches 165°F for safe consumption.
  7. Serve: Serve the warm chicken satay with the prepared peanut sauce for dipping alongside the refreshing cucumber mango salad for a balanced meal.

Notes

  • Soaking wooden skewers before grilling prevents them from burning.
  • Marinating chicken for longer enhances the flavor intensity.
  • Adjust sambal oelek quantity in peanut sauce according to your spice preference.
  • The cucumber mango salad can be prepared ahead and refrigerated for up to 2 hours for flavors to meld.
  • Use a meat thermometer to ensure chicken is cooked safely.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Southeast Asian

Find it online: https://ellarecipe.com/chicken-satay-with-peanut-sauce-and-fresh-mango-cucumber-salad-recipe/