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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 |
Ingredients:
| 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 |
Directions:
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.