Thai Peanut Chicken Pops

Prep time: 15 minutes
Marinating time: 2 hours
Barbecuing time: 5 minutes

Makes 20 to 24 pops


1/2 cup (125 mL) natural peanut butter, preferably crunchy
1/4 cup (50 mL) soy sauce
1/4 cup (50 mL) lime juice
2 tbsp (30 mL) Thai curry paste, red or green
4 skinless, boneless chicken breast halves
20 to 24 small 6-inch (15-cm) wooden skewers
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 1/2-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.

3. Soak skewers in water. Oil grill and preheat to medium. Remove chicken from marinade and roll each strip into a spiral, inserting a small 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.

Plus see what else is cooking in our in recipes archive.