Chicken Satay with Peanut-Chutney Sauce

Prep Time:
45 mins
Total Time:
45 mins

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


  • ¼ 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

  • ¼ teaspoon red-pepper flakes

  • Coarse salt and ground pepper

  • 1 ½ pounds boneless, skinless chicken breast halves, cut across the grain into ¼-inch-wide strips

  • 1 tablespoon vegetable oil

  • Fresh cilantro, for garnish (optional)


  1. 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.

  2. 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.

  3. 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.

  4. Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.

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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