Grilled Thai Peanut Chicken Tenders with Pepper-Broccoli Slaw

Try this delicious grilled Thai peanut chicken tenders for a fun and flavorful dinner!

View all of the deals in our weekly ad here!

Prep: 15 minutes plus marinating
Grill: 8 minutes • Serves: 4


  • 2          tablespoons canned lite coconut milk
  • 2          tablespoons Thai peanut satay sauce or Bangkok peanut sauce
  • 2          teaspoons light brown sugar
  • 2          teaspoons rice vinegar
  • 1½       pounds boneless, skinless chicken tenders (about 8 tenders)
  • 2          medium orange, red and/or yellow bell peppers, chopped
  • 4          cups broccoli coleslaw
  • 3          tablespoons fresh lime juice
  • 2          tablespoons chopped lightly salted dry roasted peanuts plus additional for garnish
  • 1          tablespoon honey
  • Fresh cilantro sprigs for garnish


  1. In small bowl, whisk coconut milk, peanut satay sauce, sugar and vinegar. Makes about 1/3 cup.
  2. Place chicken in large zip-top plastic bag; pour coconut milk mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss peppers, broccoli coleslaw, lime juice, peanuts and honey. Makes about 5 cups.
  4. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature reaches 165°, turning once. Serve chicken with broccoli slaw mixture garnished with peanuts and cilantro.


Approximate nutritional values per serving (2 chicken tenders, 1¼ cups salad): 487 Calories, 22g Fat (4g Saturated), 105mg Cholesterol, 581mg Sodium, 33g Carbohydrates, 5g Fiber, 22g Sugars, 40g Protein