Provided by:
Peanut Bureau of Canada

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 natural peanut butter, preferably crunchy 125 mL
¼ cup soy sauce 50 mL
¼ cup lime juice 50 mL
2 tbsp Thai curry paste, red or green 30 mL
4 skinless, boneless chicken breast halves  
20 to 40 small 6-inch (15-cm) wooden skewers  
  salt to taste  
1 tbsp chopped peanuts 15 mL
1 tbsp chopped coriander 15 mL



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.