Chicken Satay with Peanut Sauce

Ingredients
1.5L lb	ROSIE® Organic Thin Sliced Boneless Skinless Chicken Breast
1 cup	plain yogurt
1 tsp	freshly grated ginger
1 tsp	minced garlic
1 tbsp	curry powder
20	wooden skewers, soaked in water 30 minutes
	Vegetable oil, for grilling
	Fresh cilantro leaves
	Peanut sauce, recipe follows
1 cup	smooth peanut butter
1/4 cup	low-sodium soy sauce
2 tsp	red chili paste, such as sambal
2 tbsp	dark brown sugar
2	limes, juiced
1/2 cup	hot water, as needed
1/4 cup	chopped peanuts, for garnish

Method
1	Preheat the oven to 500 degrees F. Once skewers are soaked, begin skewering chicken piece by piece ensuring the skewers thread through the center of the cuts. Once skewered, set aside to prepare the marinade.
2	Combine the yogurt, ginger, garlic, and curry powder in a mixing bowl, stir to combine. Place the chicken in the marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for 2 hours. Once marinated, transfer the skewers of chicken to a baking sheet and broil on high for 7 minutes, flip the skewers and cook for another 7 minutes or until chicken is cooked through. Serve on a plate and garnish the chicken with cilantro leaves and serve with peanut sauce on the side.
3	Peanut Sauce: Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce until you reach your desired consistency. Pour the sauce into a serving bowl and garnish with the chopped peanuts. Serve with chicken satay. Recipe Courtesy of Tyler Florence

Ingredients