Thai-Peanut-Chicken-Pops

Peanut Bureau of Canada
  • 20 pops
  • Preparation
    15 Minutes
  • Cook
    5 Minutes
  • Other
    2 Hours
  • Total
    2 Hours 20 Minutes

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. 

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

Instructions

    1. In a medium bowl, whisk peanut butter with soy sauce, lime juice and curry paste until well blended.
    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.
    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.
    4. Place on grill and barbecue, turning once, until cooked through, about 5 minutes. Serve on a platter, sprinkled with peanuts and coriander.