Chicken Kebabs with No-Cook Peach Chutney

Total Time:
2 hr 45 min
Prep:
30 min
Inactive:
2 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • Marinade:
  • 2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes
  • 1/2 cup peanut oil or grapeseed oil
  • 1/4 cup loosely packed fresh cilantro leaves and stems
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons ground coriander
  • 2 teaspoons garam masala
  • 2 small serrano peppers, seeded and stemmed
  • One 1 1/2-inch knob ginger, peeled and chopped
  • Salt and freshly ground black pepper
  • Fresh Peach Chutney:
  • 10 ounces fresh or frozen and thawed peach slices (about 2 cups)
  • 1 teaspoon grated ginger
  • 1/2 teaspoon honey
  • 1/4 teaspoon champagne vinegar
  • 1/8 teaspoon chaat masala, optional, plus more for seasoning
  • Pinch red chile flakes
  • 2 to 3 sprigs fresh cilantro
  • Juice of 1 lime, plus 1/4 teaspoon zest
  • Salt and freshly ground black pepper
  • Special equipment: About 20 bamboo skewers, soaked in water for about 1 hour before cooking
Directions

For the marinade: Place the chicken in a reseable plastic bag. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.

For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, chile flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth. Season with salt and black pepper. Pour into a serving bowl, setting aside 1/4 cup for basting the chicken.

For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed.

Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.

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    This recipe is featured in:

    Great Grilled Chicken