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.