1.5L lb ROSIEĀ® 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
limes, juiced
1/2 cup hot water, as needed
1/4 cup chopped peanuts, for garnish


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


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