Punjab’s Peanut Ch-urger


6 boneless, skinless chicken breasts…1 3/4 cups Lighthouse Sesame Ginger Dressing (LSG)…2 Tablespoons curry powder…1/4 teaspoon salt…6 sesame seed buns…3 Tablespoons Jif Creamy Peanut Butter…5 Tablespoons Lighthouse Sesame Ginger Dressing



Read entire recipe before you begin. Remove chicken breasts from package. Rinse with water and pat dry with paper towel. On a cutting board pound each chicken breast until it is about 1/4 inch thick. This will help ensure even cooking. After each breast has been pounded, place it into a 9 x 13 glass pan. When you have all 6 breasts in the pan pour the 1 3/4 cups of LSG over them. Cover the pan with plastic wrap and marinate the chicken for an hour in the refrigerator, turning the chicken every 15 minutes with a fork. As you turn the chicken, poke through it with the fork so the dressing can seep in. After 45 minutes pre-heat the grill to medium-high.
While chicken is marinating prepare the peanut butter mixture. Measure the 3 Tablespoons of peanut butter into a small glass bowl or measuring cup. Add the 5 Tablespoons of LSG and mix well with a fork until smooth consistency. Set aside.
Take the chicken from the refrigerator and remove the plastic wrap. While in the glass pan, season the chicken with the curry powder (don’t be shy), then lightly salt each breast. Put the chicken on the grill, seasoned side up. Because of the oil in the marinade the chicken should not stick to the grill. Let chicken cook for 10 minutes then flip, and cook for another 8-10 minutes.
In the last 3 minutes of cooking place top and bottom of sesame buns, cut side down, on the grill. After 3 minutes remove buns matching a top and bottom and remove chicken in a single stack onto a clean plate. While chicken is settling open each bun. Take a bun bottom and spread the cut side with the peanut butter dressing. Add a chicken breast and a top of bun with the cut side on the chicken.
Eat heartily. Enjoy immensely.