Chipotle Chicken Satay with Grilled Vegetables

Tired of plain old chicken on the grill? This recipe provides a healthy, quick cooking grilled chicken option paired with grilled veggies and a spicy lime peanut sauce.


1 pound chicken tenders (about 8 tenders)
6 tablespoons lime juice, divided
3 tablespoons creamy natural peanut butter
2 teaspoons finely chopped chipotle pepper in adobo plus 1 Tbsp. adobo
1 teaspoon kosher salt, divided
2 tablespoons olive oil, divided
1 small clove garlic, minced
Pinch of ground pepper
1½ cups sliced carrots ( ¼-inch)
1½ cups sliced zucchini ( ½-inch)
1¼ cups sliced onion ( ½-inch wedges)
¼ cup chopped fresh cilantro
½ cup nonfat plain yogurt, optional
Lime wedges for serving, optional

Place chicken in a sealable plastic bag set in a shallow dish. Whisk 4 tablespoons lime juice and peanut butter in a small bowl; whisk in chipotle, adobo and ½ tsp. salt. Pour the marinade over the chicken, seal and turn to coat. Marinate in the refrigerator, turning the bag once or twice, for at least 1 hour or up to 12 hours. Combine the remaining 2 tablespoons lime juice and ½ tsp. salt, 1 tablespoon oil, garlic and pepper in a screw-top jar. Cover and shake well. Set aside.

When ready to cook, preheat grill to medium. Divide the chicken among 4 skewers. (Discard marinade.) Toss carrots, zucchini and onion in a large bowl with the remaining 1 tablespoon oil.

Oil the grill rack. Coat a vegetable grill basket with cooking spray, add the vegetables and place the basket on one side of the grill. Cover and cook, stirring occasionally, until the vegetables are charred and tender, 8 to 10 minutes.

Meanwhile, place the skewers on the other side of the grill rack and cook, turning once, until the chicken is no longer pink, 6 to 7 minutes.

Arrange the vegetables on a platter and toss with the reserved dressing. Top with the chicken skewers. Sprinkle with cilantro and serve with yogurt and lime wedges, if desired. Makes 4 servings.

Nutrition Information:
Serving size: 2 tenders + ¾ cup vegetables
Per serving: 264 calories; 12 g fat(2 g sat); 4 g fiber; 15 g carbohydrates; 24 g protein; 62 mg cholesterol; 6 g sugars; 422 mg sodium;

Printable recipe available at:

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