Chicken Satay with Peanut-Chutney Sauce
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- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- 1/4 cup smooth peanut butter, preferably natural
- 3 tablespoons mango chutney
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons soy sauce
- 1 clove garlic, coarsely chopped
- 1/4 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 1 1/2 pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips
- 1 tablespoon vegetable oil
- Fresh cilantro, for garnish (optional)
Directions
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Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
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Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
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Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
Cook's Note
The peanut-chutney sauce can be refrigerated in a covered container for up to a week. If you like, double the recipe, and serve the extra with grilled pork or as a dipping sauce for shrimp.
This recipe is very easy and the sauce is great.. don't forget the cilantro!
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A simple great dinner. The water added to the peanut mixture makes it super smooth. I didn't cut the chicken up into strips and just grilled them whole, saves time and skewers.
Fast and easy dinner. Make sure not to use than 1/4 cup peanut butter or it will overpower the sauce. I couldn't find mango chutney but was able to find peach - the sauce was very good . The chicken satay done on the grill was terrific and a wild rice dish was a nice accompaniment.