Chicken Satay with Peanut Sauce

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.

Marinate the Chicken: Add the chicken tenders to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Make the Peanut Sauce: In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, sambal oelek, ginger, garlic, and water until smooth and creamy. Add a little more water if needed to reach your desired consistency. Set aside.

Make the Cucumber Mango Salad: In a large bowl, combine the cucumbers, mango, red onion, cilantro, and mint. In a small bowl, whisk together the avocado oil, lime juice, honey, grated garlic, salt, and red pepper flakes. Pour over the salad and toss gently to combine. Set aside.

Prepare the Chicken: If using wooden skewers, soak them in water for at least 20–30 minutes. Thread the marinated chicken onto skewers.

Cook the Chicken Satay: Grill over medium-high heat or cook in a grill pan for about 3–5 minutes per side, or until the chicken is cooked through and lightly charred. The internal temperature should reach 165°F.

Serve: Serve the chicken satay warm with peanut sauce for dipping and cucumber mango salad on the side.