Grilled chicken gets a boost from fragrant Masaman-curry and tart lime. After the bread and meat get some smoky flavor from the grill, they're topped with peanuts and celery for a delightful crunch, then served with sliced mango and lime.

Martha Stewart Living, May 2019

Gallery

Lennart Weibull

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush both sides of chicken with curry. Cover with plastic wrap and let stand 15 minutes. Toss celery with lime juice, oil, and peanuts; season with salt and pepper.

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  • Heat a grill or grill pan over high. Grill bread, cut-side down, until lightly toasted, 1 minute. Season chicken with salt; brush grates with oil and grill until browned on one side, 1 to 2 minutes. Flip and grill until just cooked through, 1 to 2 minutes more. Transfer to a cutting board. Stir together mayonnaise and lime zest; spread evenly over cut sides of bread. Slice chicken and arrange on bottom halves of bread. Toss celery mixture with herbs; sprinkle over both halves of bread. Serve with mango slices and a squeeze of lime.

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