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Chicken Satay (Gluten Free)
Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

Chicken tenders marinated in coconut milk, curry powder, ginger, and garlic.

Prep Time: 120 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 292.5
Total Carbs 9.3 g
Dietary Fiber 1.4 g
Sugars 4.2 g
Total Fat 16.1 g
Saturated Fat 7.1 g
Unsaturated Fat 1.9 g
Potassium 123.3 mg
Protein 30.0 g
Sodium 450.0 mg
Dietary Exchanges
3 Fat , 1/2 Other Carbs , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  chicken tenders
0 1/2 cup  canned coconut milk
1 tsp  curry powder
1 tsp  ground ginger
1 each  medium garlic cloves
1 each  cooking spray
2 tbsp  Peanut Butter, creamy
2 tbsp  tahini
1 tbsp  light soy sauce
1 tbsp  packed brown sugar
0 1/4 cup  low sodium chicken broth
1 tbsp  fresh lime juice
1 tbsp  red curry paste
  1. Place chicken tenders, coconut milk, curry powder, ginger and garlic in a gallon size Ziploc bag. Mix well and place in refrigerator to marinade for 1 to 2 hours.
  2. Soak four wooden skewers in water for 30 minutes.
  3. In a small saucepan, mix peanut butter, tahini, soy sauce, sugar, broth, lime juice and curry paste. Heat over low heat, stirring until smooth and well combined.
  4. Heat stove top grill pan or outdoor grill. Remove chicken from marinade.
  5. Thread chicken onto skewers distributing chicken evenly.
  6. Grill chicken for 3 to 5 minutes on each side, until cooked through. Serve with peanut sauce.

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