July 2009 3 037

I’m all about trying new dishes these days.  And by new, I mean new recipes and new kinds of food I never thought I’d like.  I’ve been wanting to make some kind of chicken satay for months now and finally came across a recipe I was happy with on the Martha Stewart website one day a few weeks ago.  Unfortunately, it took me some time to find the necessary mango chutney for the recipe but finally came across it last week in Whole Foods.  Love that store!

July 2009 3 036

This recipe definitely did not disappoint.  In fact, it was pretty damn awesome!  The sauce took 5 minutes to put together (not nearly close to the 45 minutes the recipe suggests) and was absolutely delicious with the soy sauce-grilled chicken.  I used natural peanut butter (as suggested) and added an extra tablespoon of the chutney to the sauce because 3 tablespoons wasn’t quite sweet enough to balance the peanut butter.  One note if you’re going to use wooden skewers for the chicken.  Be sure to soak them for at least 30 minutes.  It will prevent burning on the grill and will help to get the chicken pieces off after you’ve grilled them.  If you’re looking for a quick weeknight meal or even a fancy appetizer for your next party, you must try this recipe – you will not be let down.

PS – This recipe makes a lot of sauce.  Either refrigerate the leftovers for another meal or cut the recipe in half.

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Chicken Satay with Peanut-Chutney Sauce

source: adapted from Martha Stewart, Everyday Food, September 2005

Ingredients:

  • 1/4 cup smooth peanut butter, preferably natural
  • 1/4 cup 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 (I used chicken tenderloin pieces and sliced them lengthwise in half)
  • 1 1/2 tsp vegetable oil
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Make sauce: In a blender (or food processor), 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. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.

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  • July 17, 2009 at 1:26 PM

    I’ve made something very, very similar to that last summer… and it turned out delicious, so much so… you remind me I should make it again!

    Ain’t that the perfect summer bbq food? …Marvelous, simply marvel…

  • July 17, 2009 at 6:56 PM

    looks amazing! i don’t know what i’d do with the mango chutney afterwards though.
    you might also like this one that i’ve bookmarked:
    http://www.foodnetwork.com/recipes/ellie-krieger/chicken-with-mango-barbeque-sauce-recipe/index.html

  • July 17, 2009 at 8:45 PM

    This looks great!

  • Brianna & Dustin
    July 18, 2009 at 1:22 AM

    Looks delicious! Chicken Satay is one of my favorite appetizers … I love the addition of chutney in this recipe!

  • August 5, 2009 at 11:49 PM

    Mmm, one of my favorite appetizers. Looks great!

  • katieevans
    March 2, 2015 at 8:57 AM

    This was seriously SO good. I doubled the sauce and didnt put any broth and added chili pepper flakes to both the sauce and the noodle mixture. Also increased the garlic. Served with steamed edamame for appetizer and bananas foster for dessert. Amazing, thanks!!

    http://tasteusa.blogspot.com

    • March 2, 2015 at 10:35 AM

      Thank you! It’s been so long since I’ve made this dish but I may just need to kick up the heat a little with your suggestions the next time I do make it.

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