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Grilled Chicken Tenders

Image for Grilled Chicken Tenders


Yield: 24

kikkoman products used:


Marinated Chicken:
6 cups unsweetened coconut milk
1 3/4 cups Kikkoman Soy Sauce
9 ounces brown sugar
1 1/2 ounces Thai red curry paste
7 1/2 pounds boned and skinned chicken breasts

Peanut sauce:
1/4 cup peanut oil
1 1/2 ounces garlic, minced
1 1/2 ounces Thai red curry paste
3 1/2 cups unsweetened coconut milk
2 1/2 cups chunky peanut butter
3 tablespoons Kikkoman Soy Sauce
3 tablespoons chopped mint
3 tablespoons chopped cilantro


To marinate chicken: In large bowl, combine coconut milk, soy sauce, brown sugar and curry paste. Pound chicken breasts slightly; cut into 1/2-inch strips. Add chicken to coconut milk mixture. Cover and refrigerate 1 to 4 hours. Thread 48 bamboo skewers with 2 1/2 ounces chicken strips each. Place in hotel pan; cover and refrigerate.

To make Peanut Sauce: Heat oil in large skillet over medium heat. Add garlic; saute 2 minutes. Stir in curry paste; cook 1 minute. Add coconut milk, peanut butter and soy sauce. Heat, but do not boil, whisking to blend. Stir in mint and cilantro. Cover and set aside. (Yield: about 7 cups)

For each serving, to order: Grill 2 chicken skewers until juices run clear. Plate and serve as an appetizer with ramekin of Peanut Sauce for dipping.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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