Chicken Kebabs with Peach Chutney

~ Prep: 30 min, Inactive: 2 - 8 hrs., Cook: 15 min = Total: 2 hr. 45 min, Yield: 4 servings

Ingredients Marinade:

• 2 cups Peach Chutney

• 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 of ginger, peeled and chopped

• Salt and freshly ground black pepper

• 1/8 teaspoon chaat masala, optional

Directions:

Special equipment: About 20 bamboo skewers, soaked in water for about 1 hour before cooking

1. For the marinade: Place the chicken in a resealable plastic bag.  Whirl 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.

2. Pour the Peach Chutney into a serving bowl, setting aside 1/4 cup for basting the chicken.

3. 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.

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