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Gallery Chicken Satay with Peanut-Chutney Sauce Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 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)

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.

Gallery Chicken Satay with Peanut-Chutney Sauce

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Chicken Satay with Peanut-Chutney Sauce

Chicken Satay with Peanut-Chutney Sauce

Chicken Satay with Peanut-Chutney Sauce

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 4

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 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.

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.

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.

Reviews (8)

 Add Rating & Review     72 Ratings   5 star values:        9    4 star values:        11    3 star values:        27    2 star values:        22    1 star values:        3

Reviews (8)

Add Rating & Review     72 Ratings   5 star values:        9    4 star values:        11    3 star values:        27    2 star values:        22    1 star values:        3

Add Rating & Review

72 Ratings 5 star values: 9 4 star values: 11 3 star values: 27 2 star values: 22 1 star values: 3

72 Ratings 5 star values: 9 4 star values: 11 3 star values: 27 2 star values: 22 1 star values: 3

72 Ratings 5 star values: 9 4 star values: 11 3 star values: 27 2 star values: 22 1 star values: 3

  • 5 star values: 9 4 star values: 11 3 star values: 27 2 star values: 22 1 star values: 3

    Martha Stewart Member     Rating: Unrated       11/19/2008   This recipe is very easy and the sauce is great.. don't forget the cilantro!  

Martha Stewart Member     Rating: Unrated       10/12/2008   Guests liked it  

Martha Stewart Member     Rating: Unrated       09/16/2008   A simple great dinner. The water added to the peanut mixture makes it super smooth. I didn't cut the chicken up into strips and just grilled them whole, saves time and skewers.  

Martha Stewart Member     Rating: Unrated       07/19/2008   Fast and easy dinner. Make sure not to use than 1/4 cup peanut butter or it will overpower the sauce. I couldn't find mango chutney but was able to find peach - the sauce was very good . The chicken satay done on the grill was terrific and a wild rice dish was a nice accompaniment.

    Martha Stewart Member

    Rating: Unrated 11/19/2008

This recipe is very easy and the sauce is great.. don’t forget the cilantro!

Rating: Unrated

Rating: Unrated 10/12/2008

Guests liked it

Rating: Unrated 09/16/2008

A simple great dinner. The water added to the peanut mixture makes it super smooth. I didn’t cut the chicken up into strips and just grilled them whole, saves time and skewers.

Rating: Unrated 07/19/2008

Fast and easy dinner. Make sure not to use than 1/4 cup peanut butter or it will overpower the sauce. I couldn’t find mango chutney but was able to find peach - the sauce was very good . The chicken satay done on the grill was terrific and a wild rice dish was a nice accompaniment.

All Reviews for Chicken Satay with Peanut-Chutney Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Satay with Peanut-Chutney Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest