Thai-Peanut-Chicken-Pops - Taste USA


  • Duration 2 1/3 hours
  • Serving 20 - 24 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. 

Courtesy of the Peanut Bureau of Canada 

Marinating Time: 2 hours 
Prep Time: 15 minutes 
Barbecue Time: 5 minutes 


  • ½ cup (125 mL) natural peanut butter, preferably crunchy  
  • ¼ cup (50 mLsoy 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  


  • 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.

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