Chicken Satay with Peanut-Chutney
This simple Thai dish, that can easily be substituted for any number or proteins beef, shrimp, salmon, tofu, or sweet potatoes, comes with an addictive dipping sauce that will have everyone fighting to scrape the bowl. Serves 12 for appetizers. Sauce can be refrigerated in an air tight container for up to one week. Enjoy!
- ¼ cup smooth, natural peanut butter
- 3 tablespoons mango chutney
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons tamari or organic soy sauce
- 1 clove garlic, coarsely chopped
- ¼ teaspoon red-pepper flakes
- kosher salt and freshly ground pepper
- 1 ½ pounds boneless, skinless chicken breast cutlets
- 1 tablespoon safflower oil
- Fresh cilantro for garnish, if desired
- 12 metal or wooden skewers. If using wooden, soak thoroughly to prevent scorching or burning on the grill.
PREPARATION FOR SAUCE
- In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon tamari, garlic, pepper flakes, ¼ teaspoon salt, and ¼ cup water.
- Blend until smooth & set aside.
PREPARATION FOR SKEWERS
- Thread chicken piece onto skewer, folding and threading as you go so that the skewer goes in and out of the meat in an accordion fashion. Repeat with all remaining chicken strips.
- Gently brush chicken with safflower oil and season with a pinch of salt.
- Grill chicken until cooked through, about 3 minutes per side.
- Transfer to platter, garnish with cilantro, if desired.
- Serve with chutney sauce.