Grilled chicken skewers with peach chutney

Ingredients:

Marinade

• 900 g of skinless and boneless chicken thighs, cut into small cubes
• 0.5 cup liquid peanut oil or grapeseed oil
• 1/4 cup cilantro, leaves and stems
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp. ground coriander
• 2 tsp garam masala spices
• 2 small serrano peppers, seeded and stemmed
• 3.5 cm ginger root, peeled and chopped
• Special equipment: about 20 bamboo skewers, soaked in water for 1 hour

Fresh peach chutney

• 300 g fresh or frozen peaches, sliced
• 1 teaspoon grated ginger
• 0.5 tsp honey
• 1/4 teaspoon champagne vinegar
• 1/8 tsp chat masala, optional, plus a little more for sprinkling on the finished meat
• A pinch of chili pepper flakes
• 2-3 sprigs of cilantro
• Juice of 1 lime + 1/4 tsp zest

Preparation:

1. MarinadePlace the chicken thighs in a resealable bag. In a food processor, combine the oil, cilantro, lime juice, coriander, garam masala, serrano, and ginger, and process until smooth. Season with salt and pepper. Pour the marinade over the diced chicken and toss to combine. Marinate in the refrigerator for 2 to 8 hours.
2. ChutneyPlace the peaches, ginger, honey, vinegar, chaat masala (if using), chili flakes, cilantro, lime juice and zest in the bowl of a food processor or blender and blend until smooth. Season with salt and pepper. Pour the chutney into a serving bowl, reserving 1/4 cup for brushing the chicken.
3. Grill the chickenPreheat the grill to medium-high heat. Thread 4-5 chicken pieces onto each skewer. Remove excess marinade with a paper towel. The pieces should not be too tightly packed together.
4. Grill the kebabs until golden brown on one side, 5-7 minutes. Then flip and spread with chutney. Grill the other side for 5-7 minutes, flip, and spread with chutney again. Then grill for another 30 seconds on each side to glaze the sauce. Remove the kebabs from the grill, sprinkle with salt and chaat masala. Serve with chutney.