Preparation: 6 hours to 24 hours Before Cooking Time

• Whisk together the Marinade/Sauce ingredients in a medium bowl large enough to hold that 2 pounds of chicken. Don't add the chicken yet.
• Remove 1/3 cup of this Marinade/Sauce and add to a separate jar or storage container. We’ll use this later. Refrigerate this remaining marinade/sauce; this will become the base of your Peanut Sauce when we are ready to cook. And, you do not want this to mix with your raw chicken.
• The remaining Marinade/Sauce left in the medium bowl is where we’ll focus on now. Add 3 tablespoons of olive oil to this Marinade/Sauce.
• Add chicken to the Marinade/Sauce that you just mixed the oil in and toss to evenly coat. The chicken is not on the skewers yet so this all will fit in a covered bowl. Marinate in the refrigerator 6 hours to 24 hours.

Ready to Cook!

• When ready to cook, soak wooden skewers in water for at least 30 minutes. I wonder what beer-soaked skewers would work like? Hummm...
• Meanwhile, remove chicken in the medium bowl AND from the refrigerator and allow time for the chicken to reach room temperature.
• Thread the (sliced 1 1/2" wide strips by 3-5" long) chicken onto skewers and lightly dab excess marinade off with paper towels.
• Preheat the oven with the griddle inside to heat as well. Bring the oven up to 350°F / 177°C.
• Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165°F / 74°C).
• While the chicken is cooking in the oven (you only have about 15 minutes before it’s done), Add the 1/3 cup of this Marinade/Sauce that you set aside when you prepared this recipe to a smaller saucepan and add ¼ - ½ cup of beer (depending on how thick you want the dipping sauce...yes!...we’re making a dipping sauce).
• Bring the dipping sauce (still thin and watery) in the smaller sauce pan to a slight boil and then simmer for 1 minute.
• Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce or more beer 1 tablespoon at a time for a thinner sauce.
• Taste and add additional chili sauce (if desired) for a spicier sauce...you want "sauce" or do you want "SAUCY!!"
• Once the chicken has an internal temp of 165°F / 74°C, remove the chicken from the oven and serve hot with the Peanut Butter Sauce,

• Create your beer brine per your preference (see recipe)
• Brine the chicken either before tenderizing or after tenderizing; the option is yours
• Let the chicken brine for 2 or more hours. Remember, these are not large cuts of meat. Take note of your particular brining time and adjust future brine times according to your personal preference.
• Remove the chicken from the brine and tenderize with a meat mallet. More is not better; tenderize but maintain the chicken breast shape. Don’t tenderize to the point of making ground chicken.
• Place the chicken breast on a tray or large cutting board in a single layer in preparation of adding the spices.*
• The spices you will need are: Rosemary, Thyme, Smoked Paprika and Pepper. Depending on how many chicken breasts you are using, consider applying these spices at about ¼ to ½ teaspoon per chicken breast. Measuring is not critical; just sprinkle the spices one-at-a-time over the upside of the chicken breast.
• ¼ to ½ tsp Thyme per chicken breast side (per taste)
• ¼ to ½ tsp Dry Oregano per chicken breast side (per taste)
• ¼ to ½ tsp Smoked Paprika per chicken breast side (per taste)
• ¼ to ½ tsp Pepper per chicken breast side (per taste)
• 2-6 Bunches of Kale. Not all kale bunches are created equal. And, measuring cups of kale is like trying to measure cups of cotton balls. You WILL need more kale than you think will fit in your pan. Kale wilts down so flat and you’ll want a nice bed of kale in the bottom of that pan. Wash some kale up and if you have extra, all the better for a salad or for another recipe.
• Set a colander over a bowl to place the tomatoes to drain (canned or fresh)
• Open the two cans of fire-roasted tomatoes and, using a rubber spatula, move them about to get the excess liquid off and into the bowl below. Don’t “over spatula” them to the point you make tomato sauce in the bowl below. You just want to get the bulk of the liquid off. TIP: Save that rubber spatula; you can use it to get the extra coconut milk out of the can later in step 23.
• Save the tomato liquid for another recipe (goes well in a hamburger soup recipe). We will not use the tomato liquid in this recipe; we will only use the tomatoes we strained out.
• Preheat your skillet over medium-high heat.
• While the skillet is preheating, preheat the oven to 350°F / 175°C
• Add the butter, oil or bacon grease to the heating skillet. How much depends on how big your skillet is. You want enough to cover the bottom of the skillet and enough to “lubricate” the pan during the sautéing process. You can add a mixture of different fats to enhance the flavor. All up to you!**
• Start with browning the chicken. We’re not actually cooking it here in this step. Just searing the chicken. Place the chicken spiced-side up to start.
• Once the chicken is “browned,” turn the chicken over to the unseasoned side and sear the spiced side.
• This is optional: season by sprinkling a bit of spices on the unseasoned side of the chicken while the other side is searing.
• Once all of your chicken breast are seared, place them aside but keep them on the stove top to keep them warm.
• DON’T CLEAN THE PAN. Add a bit more grease as needed and let it heat up.
• Add your onions and garlic. I add them at the same time. Sauté the onions and garlic until the onions are a bit translucent.
• Once your onions and garlic are ready, pour in the can of coconut milk.
• Add the tablespoon (heaping) of red curry paste.
• Mix these all about then add your tomatoes and mix again.
• Now it’s time to add the Kale.
• Once the kale begins to wilt and has reduced in size, smooth or flatten the mixture down level. This is both to create a bed for the chicken to lay upon AND to keep any of the pieces of kale to dry out during the baking process and become chewy.
• Turn the skillet heat down to low to keep it cooking but not burn while you finish setting this up.
• Add your chicken to the bed of kale. Puzzle them in so none are overlapping (too much). However, overlapping is A-OK.
• If you are using a temperature probe, now is the best time to set that up. I LOVE (like passionate love) my wired / wireless probe. It takes the guessing game out of the cooking process. Get one...it’ll change your life. Here’s what I use: https://amzn.to/31m9trx (affiliate link).
• Once your chicken has reached 165°F / 74°C. Pull it from the oven and set it on the stove top.
• Set your oven to BROIL.
• Sprinkle a bit of cheese on top of the chicken and kale. How much cheese? Well, that depends on the dedication to your current diet. I just put enough for flavor. Is it possible to add too much cheese? Well, my thinking is this: “too much cheese” is like “too much money.” Moving on…
• Sprinkle a bit of fresh or dried parsley on top of the cheese to “bring it home!”
• Replace the pan into the oven (now on the Broil Setting).
• Watch it close. Once the cheese is browned like the toasted cheese of a pizza, pull the pan from the oven. Turn the oven off.
• Now shout, “TA DA!”

Make Your Own Buttermilk

• If you are going to sour your own milk, put 1 tablespoons of vinegar in a 1/2 cup measuring cup. Put the vinegar in first.
• Fill the rest of the 1/2 cup with milk and let sit to "sour."
• Heat oven to 425 degrees Fahrenheit / 215 degrees Celsius
• Smear butter to a the inside of a 10.25”cast iron skillet. If you double this recipe, use your 12” cast iron skillet. You want some space between your biscuits to allow for “growth” and eventually to touch together.

Mix The Dry Ingredients

• Mix the dry ingredients and stir together well: 2 cups of white flour, 1 teaspoon baking soda, 1 tablespoon of baking powder, and 1¼ salt
• Cut the 8 tablespoons of butter up over the dry ingredients mixture.
• "Cut" the butter into the flour mixture with a pastry cutter until you get a texture like wet sand that is a bit dry.

Add The Wet Ingredients

• Pour in ½ cup of milk / buttermilk
• Pour in ½ cup of beer

Stir It All Together

• Stir it all together good to make a sticky dough. There will be some flour that did not blend; that's okay.
• Add some of the ¼ cup of surface-flouring flour to the counter top.
• Dump the contents of the sticky mixture to the floured surface.
• Start blending the flour chunks together until you get a dough. DON'T OVER KNEED. We're making biscuits and not bread.
• Flatten the dough out by hand and fold in like a book. Then add some of the flour to the surface.
• Fold together like a book then again to create four layers.
• Roll flat and shape to a rectangle or an oval.
• Use a knife to cut the biscuits into squares a bit smaller than you palm. You can use a biscuit cutter but not a cup or a jar. They wont "layer" if you use a blunt "cutter."
• If you used a knife, round the biscuits off a bit and place them in an even pattern in the cast iron skillet.
• Crack and scrabble the egg.
• Using a basting brush, "paint" the well scrambled egg on the tops of the biscuits.
• Putin the oven and let cook to a golden color (15-20 minutes). Keep an eye on them because they'll go from not being done enough to being too much done in a split second.
• Pull the biscuits out and ENJOY!!