Recipe: Chicken Kebabs with No-Cook Peach Chutney
Description: None
Ingredients: [{"text": "2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes"}, {"text": "1/2 cup peanut oil or grapeseed oil"}, {"text": "1/4 cup loosely packed fresh cilantro leaves and stems"}, {"text": "1/4 cup lime juice (about 2 limes)"}, {"text": "2 tablespoons ground coriander"}, {"text": "2 teaspoons garam masala"}, {"text": "2 small serrano peppers, seeded and stemmed"}, {"text": "One 1 1/2-inch knob ginger, peeled and chopped"}, {"text": "Salt and freshly ground black pepper"}, {"text": "10 ounces fresh or frozen and thawed peach slices (about 2 cups)"}, {"text": "1 teaspoon grated ginger"}, {"text": "1/2 teaspoon honey"}, {"text": "1/4 teaspoon champagne vinegar"}, {"text": "1/8 teaspoon chaat masala, optional, plus more for seasoning"}, {"text": "Pinch red chile flakes"}, {"text": "2 to 3 sprigs fresh cilantro"}, {"text": "Juice of 1 lime, plus 1/4 teaspoon zest"}, {"text": "Salt and freshly ground black pepper"}]
Instructions: 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.
