Grilled Chicken Pops with Peanut Dipping Sauce
Minutes Prep Time: 50
Minutes Total Time: 50
Servings: 20
Difficulty: easy
Minutes Prep Time: 50
Minutes Total Time: 50
Servings: 20
Difficulty: easy
3/4 cup creamy peanut butter
3/4 cup coconut milk
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup panko bread crumbs
1/2 cup heavy (whipping) cream
1 pound ground chicken
1/2 cup finely chopped onion
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
2 tablespoons Hunt's® Tomato Paste
1 egg, lightly beaten
3/4 teaspoon salt
PAM® Original No-Stick Cooking Spray
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 10 mg | 1% |
Carbohydrate | 6 g | 2% |
Cholesterol | 34 mg | 11% |
Total Fat | 11 g | 17% |
Iron | 1 mg | 4% |
Calories | 155 kcal | 8% |
Sodium | 230 mg | 10% |
Protein | 7 g | 15% |
Saturated Fat | 5 g | 23% |
Sugars | 3 g | 0 |
Vitamin C | 2 mg | 3% |
Make Peanut Sauce: Stir together peanut butter, coconut milk, honey, lime juice, fish sauce, pepper flakes and salt in small saucepan. Heat and stir over medium heat until smooth. Remove from heat; set aside.
Make Chicken Pops: Prepare outdoor grill for high heat. Combine bread crumbs and cream in large bowl; let stand 2 to 3 minutes. Add chicken, onion, parsley, tomato paste, egg and salt; mix just until combined.
Shape chicken mixture into forty 1-inch meatballs; set aside. Spray 18x12-inch piece of heavy aluminum foil with cooking spray; place on grill grate. Add meatballs; grill 4 minutes on each side or until no longer pink in centers (165°F). Serve meatballs with Peanut Sauce.
Use pretzel sticks for edible picks in the meatballs.
Grilled Chicken Pops with Peanut Dipping Sauce