Chicken Satay with Peanut-Chutney Sauce

by Sarah Carey on Aug 28, 2011

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Servings
Serves 4
Course
Entree

Ingredients

  • 1/4 cup smooth peanut butter preferably natural
  • 3 tablespoons mango chutney
  • 2 tablespoons fresh lime juice
  • 1 garlic clove coarsely chopped
  • 1/4 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)

Instructions

  1. Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, ¼ teaspoon salt, and ¼ 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.

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