Chicken Satay with Peanut-Chutney Sauce
by Sarah Carey on Aug 28, 2011
You will need twelve metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.
- 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
-
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.
-
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.
-
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.