Thai-Peanut-Chicken-Pops
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2 1/3 hours
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20 - 24 pops
These hand-held easy-to-eat nibbles are perfect for any party. If there are any leftovers, they’re excellent rolled in a wrap for lunch the next day.
Courtesy of the Peanut Bureau of Canada
Marinating Time: 2 hours
Prep Time: 15 minutes
Barbecue Time: 5 minutes
Ingredients
- ½ cup (125 mL) natural peanut butter, preferably crunchy
- ¼ cup (50 mL) soy sauce
- ¼ cup (50 mL) lime juice
- 2 tbsp (30 mL) Thai curry paste, red or green
- 4 skinless, boneless chicken breast halves
- 20 to 40 small wooden skewers (6 inch/15 cm)
- Salt, to taste
- 1 tbsp (15 mL) chopped peanuts
- 1 tbsp (15 mL) chopped coriander
Directions
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1
In a medium bowl, whisk peanut butter with soy sauce, lime juice and curry paste until well blended.
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2
Slice chicken lengthwise into ½ inch (1 cm) strips. Add chicken to peanut butter mixture and stir to coat well. Refrigerate chicken in marinade mixture for at least 2 hours before skewering, but preferably overnight.
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3
Soak skewers in water. Oil grill and preheat to medium. Remove chicken from marinade and roll each strip into a spiral, inserting a skewer through each spiral to hold like a lollipop. The end pieces will be smaller, so roll with another strip. Sprinkle with salt.
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4
Place on grill and barbecue, turning once, until cooked through, about 5 minutes. Serve on a platter, sprinkled with peanuts and coriander.
