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Peanut butter-chutney barbecued chicken

Peanut butter-chutney barbecued chicken

Summary

Yield	6
Source	The Associated Press
Prep Time	1 hour
Diet genre	Low calorie
Recipes	Entrees

Description

This exotic, yet simple-to-prepare dish is perfect for a Mother’s Day dinner that will impress without stress.

Ingredients

1⁄4 c mango chutney
1⁄4 c peanut butter
2 T soy sauce
2 T white vinegar
12 bone-in chicken thighs, skin removed, trimmed of fat (about 4 1/2 pounds)
1⁄2 t salt
1⁄2 t ground black pepper

Instructions

Heat the oven to 375 F.

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.

Notes

Nutrition information per serving (values are rounded to the nearest whole number): 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.