Peanut Butter Chutney Barbecued Chicken
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Published: October 1, 2009
Makes 6 servings
¼ cup mango chutney
¼ cup peanut butter
2 tablespoons soy sauce
2 tablespoons white vinegar
12 bone-in chicken thighs, skin removed, trimmed of fat (about 4 1/2 pounds)
½ teaspoon salt
½ teaspoon ground black pepper
→Heat the oven to 375 degrees.
→To make the sauce, chop any large chunks in the chutney (brands vary). In a medium bowl, whisk together the chutney, peanut butter, soy sauce and vinegar. Set aside.
→Season the chicken thighs with salt and pepper, then place them on a rimmed baking sheet. Bake for 30 minutes.
→Meanwhile, heat a gas grill to medium-high or prepare a charcoal fire.
→Remove the chicken from the oven and brush with the peanut butter chutney sauce. Grill the chicken, turning and basting frequently, until well browned and cooked through, about 10 minutes.
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Nutrition information per serving: 331 calories (127 calories from fat), 14 g fat (3 g saturated, 0 g trans fats), 161 mg cholesterol, 8 g carbohydrate, 41 g protein, 1 g fiber, 955 mg sodium.
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