Chicken Satay

Chicken Satay With Peanut-Chutney Sauce

Serves 4; prep time: 45 minutes; total time: 45 minutes

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.

1/4 cup smooth peanut butter, preferably natural 3 tablespoons mango chutney 2 tablespoons fresh lime juice 2 tablespoons soy sauce 1 garlic clove, 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) 1. 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. 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. Per serving: 350 calories; 13.7 grams fat; 44.1 grams protein; 11.6 grams carbohydrates; 1 gram fiber 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.