Thai Peanut Chicken 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.
- Serves: Makes 20 to 24 pops
- Prep Time: 15 minutes
- Marinating Time: 2 hours
- Barbecuing Time: 5 minutes
|½ cup (125 mL) natural peanut butter, preferably crunchy|
|¼ cup (60 mL) soy sauce|
|¼ cup (60 mL) lime juice|
|2 tbsp (30 mL) Thai curry paste, red or green|
|4 boneless, skinless chicken breasts|
|20 to 24 6-inch (15-cm) wooden skewers|
|salt, to taste|
|1 tbsp (15 mL) chopped peanuts|
|1 tbsp (15 mL) chopped coriander|
In a medium bowl, whisk peanut butter with soy sauce, lime juice and curry paste until well blended.
Slice chicken lengthwise into ½-inch (1-cm) thick 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.
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.
Place on grill and barbecue, turning once, until cooked through, about 5 minutes. Serve on a platter, sprinkled with peanuts and coriander.