Prep: 45 minutes Total: 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.

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.

Ingredients

Serves 4.

* 1/4 cup smooth peanut butter, preferably natural
* 3 tablespoons 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
* 1 tablespoon vegetable oil
* Fresh cilantro, for garnish (optional)

Directions

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.