Chicken Satay with Peanut Chutney Sauce
Ready in 45 minutes
Serves 4 people
Recipe adapted from Martha Stewart by Melanie Boldt
1/4 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
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 tablespoon vegetable oil
Fresh cilantro, for garnish (optional)
- 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.
- 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. Or broil in the oven for about 6-8 minutes, until done. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
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.