Chicken Satay With Peanut-Chutney Sauce
(adapted from Everyday Food)

Serves 4

Marinade
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons grated fresh gingerroot

Sauce
1/4 cup peanut butter
3 tablespoons mango chutney
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
1 garlic, coarsely chopped
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper

Chicken
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
Marinade: Combine marinade ingredients. 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 marinade over chicken; turn to coat. Marinate in fridge at least 1/2 hour and up to overnight.

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.

Brush grill with vegetable oil and grill chicken skewers until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro if desred. Serve with peanut chutney sauce.