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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

2 packs Pine View Farms Chicken Breast Fillet

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. 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.