Chicken satay with peanut chutney sauce: Grilled soy sauce chicken skewers with a sweet and savory peanut dipping sauce make for an easy 30 minute meal!
I’ve been wanting to make some kind of chicken satay for months now and I 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!
This recipe definitely did not disappoint. In fact, it was pretty damn awesome!
The peanut sauce literally took 5 minutes to put together and it was absolutely delicious with the soy sauce-grilled chicken.
I used natural peanut butter and added an extra tablespoon of the chutney to the sauce because 3 tablespoons wasn’t quite sweet enough to balance the peanut butter.
If you use regular peanut butter, which usually contains more sugar than natural peanut butter, you probably won’t need the extra mango chutney to boost the sweetness level of the sauce.
One note if you’re going to use wooden skewers for the chicken. Be sure to soak them for at least 30 minutes. Soaking them well will prevent them from burning on the grill and will help to get the chicken pieces off after you’ve grilled them.
The grilled chicken skewers themselves were really delicious, even without the peanut chutney sauce. You’ll drizzle the chicken with some soy sauce before you grill it, which gives the chicken a bit of a savory flavor. The soy sauce adds just the right amount of flavor to plain grilled chicken!
If you’re looking for a quick weeknight meal or even a fancy appetizer for your next party, you MUST try this chicken satay with peanut chutney sauce. You will not be let down!
AND!! If you love using peanut butter in savory dishes as much as I do, you’ll definitely also love this crunchy spicy peanut lime salad. It’s refreshing, quick, and delicious!!
- ¼ cup smooth peanut butter, preferably natural
- ¼ cup mango chutney(https://amzn.to/2UIcZa3)
- 2 tbsp freshly squeezed lime juice
- 2 tbsp soy sauce
- 1 clove garlic, coarsely chopped
- ¼ tsp red-pepper flakes
- Coarse salt and ground pepper
- 1 ½ 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 ½ tsp vegetable oil
- Fresh cilantro, for garnish (optional)
- To make the sauce: In a blender or food processor, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, ¼ teaspoon salt, and ¼ 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 your grill to high. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with the peanut chutney sauce.
This recipe makes a lot of sauce. Either refrigerate the leftovers for another meal or cut the recipe in half.
adapted from Martha Stewart, Everyday Food, September 2005
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