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Category: Appetizers served hot/warm
Prep Time: Cook Time: Total Time:
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.
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.
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 1/2 pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips
1 tablespoon vegetable oil
Fresh cilantro, for garnish (optional)
Directions
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. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
serves 4
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Chicken Satay with Peanut-Chutney Sauce
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Category: Appetizers served hot/warm
Prep Time: Cook Time: Total Time:
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.
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.
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 1/2 pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips
1 tablespoon vegetable oil
Fresh cilantro, for garnish (optional)
Directions
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. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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