Chicken Satay with Peanut-Chutney Sauce Recipe | PBS Food

Chicken Satay with Peanut-Chutney Sauce

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.


Total time: 45 Minutes

Yield: Serves 4



  • 1/4 cup smooth peanut butter preferably natural
  • 3 tablespoons mango chutney
  • 2 tablespoons fresh lime juice
  • 1 garlic clove coarsely chopped
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1 ½ pounds boneless skinless chicken breast halves, cut across the grain into ¼-inch-wide strips
  • 1 tablespoon vegetable oil
  • Fresh cilantro for garnish (optional)


  1. Make sauce: In a blender, 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.
  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; 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: 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.

Nutrition Info

Per serving: 350 calories; 13.7 grams fat; 44.1 grams protein; 11.6 grams carbohydrates; 1 gram fiber
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