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Chicken Satay with Peanut-Chutney Sauce

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This easy Thai chicken dish is served with an addictive dipping sauce that will have everyone scraping the bottom of the bowl.

Source: Everyday Food, September 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
72
  • letterknit
    19 NOV, 2008
    This recipe is very easy and the sauce is great.. don't forget the cilantro!
    Reply
  • ChefTBaks
    12 OCT, 2008
    Guests liked it
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  • ChefTBaks
    12 OCT, 2008
    Guests liked it
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  • ChefTBaks
    12 OCT, 2008
    Guests liked it
    Reply
  • ChefTBaks
    12 OCT, 2008
    Guests liked it
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  • ChefTBaks
    12 OCT, 2008
    Guests liked it
    Reply
  • tifscatku
    16 SEP, 2008
    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.
    Reply
  • ddangerfield1
    19 JUL, 2008
    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.
    Reply

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