These chicken tenderloins made in an air fryer are much better than chicken nuggets and the method is really straightforward. Although you can use cut chicken breasts if it’s simpler, I usually use chicken tenderloins.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 5 |
| Yield: | 10 skewers |
Ingredients
- ½ cup coconut milk
- 1 clove garlic, minced
- 1 ½ teaspoons brown sugar
- 1 teaspoon curry powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ pound skinless, boneless chicken breast halves – cut into 1 inch strips
- 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
- 1 cup coconut milk
- ¾ cup chicken stock
- ½ cup creamy peanut butter
- ¼ cup brown sugar
- 1 tablespoon curry powder
- 2 tablespoons lime or lemon juice
- 1 teaspoon soy sauce
- salt to taste
Instructions
- Make the chicken: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
- Make the peanut sauce: Whisk coconut milk, chicken stock, peanut butter, brown sugar, and curry powder together in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from the heat and stir in lime juice, soy sauce, and salt.
- While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve skewers with warm peanut sauce.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 16 g |
| Sodium | 571 mg |
| Sugars | 15 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Decent. Peanut sauce definitely lacks some balance of flavors. Added a few splashes of rice vinegar, 2 cloves of garlic, some sriracha + a dash of sesame oil
I make this ALL the time AS IS and everyone raves about it. Peanut sauce makes ALOT, I usually halve the recipe for the sauce. Serve with coconut rice and stir fried veggies.
amazing
I loved it but felt like the cook time was too long and dried out the chicken, gonna try 350 at 45 minutes next time
This was pretty good. I didn’t brine it for as long as the recipe suggested. The sauce is really good but I’ll dial back the brown sugar by one tablespoon next time out. I like sweet stuff but this was a little unexpectedly too sweet
Really yummy!
Recipe makes a ton of peanut sauce. I’d recommend cutting the sauce recipe in half. Chicken was very moist and tasty but I changed up the marinade just a bit by adding in red pepper flakes, double the garlic, lemon juice, and a tiny bit of Worcestershire sauce.
This. Is.So. Darn.Good. Marinade is enough for 1.5lbs boneless chicken. I use thighs for more flavor. Served with Coconut Lime rice & green papaya salad. Close my eyes and I’m somewhere on vacation. Thank you Shannon, for sharing this recipe!
The chicken was wonderful. The sauce was great too, but it made way to much for two people.
Just awesome – takes longer than most but well worth it!
The recipe seemed to be for much more chicken than listed. The sauce was too liquidy (I did make a mistake, but I don’t think it would have been much different without the slight mistake). I ended up buying dipping sauce instead. The chicken flavor itself was pretty unimpressive. Not a recipe I will save or share
I use the marinade instructions/ingredients. I have another peanut butter sauce dip that I prefer. Makes an excellent meal.
The chicken didn’t have much flavor, even after marinading for 5 hours. Perhaps I should have left it longer. The peanut sauce was really good, but it was thin and made much more than we needed. I added some extra peanut butter to thicken it up and let it simmer a bit longer than the recipe said.
Definitely will make it again! Marinated it for about three hours and the chicken was so tender. My wife, a trained chef, said it is one that will have to go on my (limited) repertoire.
Huge hit at the going away party! Nothing was left when reclaiming my tray! So delicious!
WOW!!! This dish was a hit with my family. First, we lived in LA for a long time and Thai was our favorite delivery food and chicken satay was always on the list. We now live in a very small town on the southern coast of Oregon and there is no Thai within many many miles. I tried this dish, hoping and praying it would satisfy our craving and it did! Flavors so similar to our favorite restaurant in LA. Instead of skewering the meat, I pounded the chicken flat and fried them like little chicken steaks, served over pineapple rice with the peanut sauce drizzled over the top- superb! The peanut sauce is so good that once I tasted it during the cooking process, I immediately doubled the recipe. I knew my family would go crazy for it, and they did. Seconds were had and we still have leftovers.
Even my 13 year old loves this. Peanut sauce is amazing. Served with rice and naan.
Made this with light coconut milk instead of full fat. The only other thing I did differently was to pound the chicken flat to 1/4″ after cutting 1″ strips. Left it in the marinade for 18 hours. Came out amazing. Great recipe. Peanut sauce makes way too much. Double the chicken recipe or half the sauce for better proportions.
We made this recipe a few times on the grill and it’s always been delicious! Just recently, we ended up stir frying the chicken, since on our last grocery delivery, we were given diced chicken instead of chicken breasts. After marinating the chicken for a few hours, we stir fried it in olive oil on medium-high heat for about 6 minutes, then simmered on low for 2 more minutes and it was delicious even though it didn’t have the grilled flavor.
I doubled the recipe for both the satay sticks and the peanut sauce. We have enough peanut sauce for another double batch or more. I left the marinade on the chicken for about 18 hours. I followed the recipe exactly. They were delicious. My son suggested the peanut sauce could use a little heat, spice. I think I will add a teaspoon of red curry paste when I warm it up. I will definitely make this again. Thank you for sharing this recipe.
This was as easy, as the title suggests, and tasty. My 2 and 4 year old even mixed together the ingredients for the peanut sauce while I skewered the chicken.