Ingredients
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½ cup(125 mL) natural peanut butter, preferably crunchy
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¼ cup(50 mL) soy sauce
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¼ cup(50 mL) lime juice
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2 tbsp(30 mL) Thai curry paste, red or green
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4skinless, boneless chicken breast halves
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20 to 40small wooden skewers, 6 inch/15 cm
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Salt, to taste
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1 tbsp(15 mL) chopped peanuts
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1 tbsp(15 mL) chopped coriander
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Instructions
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In a medium bowl, whisk peanut butter with soy sauce, lime juice and curry paste until well blended.
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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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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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Place on grill and barbecue, turning once, until cooked through, about 5 minutes. Serve on a platter, sprinkled with peanuts and coriander.
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