Grilled Chicken with Rosemary Skewers and Peanut Dipping Sauce

Posted On: March 13, 2015

These chicken skewers were so easy to put together, we almost didn’t believe it when Nancy put them on the table. She explained that the recipe was as simple as skewer, grill and blend!

You’ll notice we used rosemary instead of traditional wooden or steal skewers. We found that the sturdiness of the rosemary allowed the chicken to cook thoroughly and of course, the extra flavor didn’t hurt. We paired the dish with a nutty sauce made of peanuts, tahini and fish sauce, which brings the right amount of umami flavor. It’s the perfect balance of salty, sweet and savory.




  • Sprigs of rosemary
  • Beetnik Organic chicken, thawed
  • salt and pepper to taste
  • Peanut dipping sauce
    • 1 tsp fish sauce
    • 1 Tbsp rice wine vinegar
    • 1 Tbsp GF soy sauce
    • 1/2 C tahini
    • 1/2 C peanuts
    • 1/4 C water
    • 1/4 tsp cayenne pepper
    • 1 tbsp honey



Slice your chicken into strips. Season with salt, pepper and a small amount of olive oil. Wash rosemary and pat dry. Skewer the chicken with the rosemary sprig by stripping off some of the lower leaves and slicing end on a diagonal.


Grill. Keep the flipping the strips at 1-2 minute intervals until done. Combine ingredients for the peanut sauce in blender and pulse till smooth.


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