Monday coming at you with an easy and super duper kid friendly recipe for Chicken Lollipops! My kids love these and they’re high up on the list of dinners they clamor for regularly. No wonder though, I must say. These Lollipops get to hang out in a lovely marinade made with sesame oil, peanut butter, soy sauce, garlic, ginger and pineapple juice and are then baked WITH the marinade, absolutely guaranteeing juiciness and 100 % kiddo satisfaction.
Serve with a creamy sauce made with the leftover marinade, fluffy basmati rice and whatever veggies your kiddies hate least. 😂
xoxo Donata
Ingredients
(makes about 10 lollipops)
14 oz (400 g) boneless and skinless chicken breasts, sliced against the grain into 1,5” (4 cm) strips
For the marinade:
1/4 cup (60) ml toasted sesame oil
1/2 cup (120 ml) neutral oil, like grapeseed oil
1/4 cup (60 ml) soy sauce
1/4 cup (60 g) natural peanut butter
1 tablespoon freshly grated ginger
3 garlic cloves sliced
1/4 cup (30 g) sliced spring onions, white and light green parts only
1/2 cup (120 ml) pineapple or orange juice
1 cup half and half or canned coconut milk
salt and pepper to taste
Chopped cilantro and/or toasted sesame seeds as garnish
Needed: 10-12 wooden skewers
Instructions
In a medium sized bowl, mix the oils, soy sauce, peanut butter, ginger, garlic, spring onions and juice together with a whisk until smooth.
Thread the chicken strips onto the skewers and place in an oven proof dish (not too big as you want the marinade to almost cover the chicken, 9 x 13 “ or 33 x 23 cm should be good). Pour the marinade over the chicken and use a basting brush to completely cover the strips with the marinade. Cover with plastic foil and refrigerate for 1 hour to overnight. When ready to cook, remove chicken from the fridge and preheat oven to 425 F (220 C). Bake in the oven for 20-25 minutes. Then broil for another 5 minutes under high heat, turning the skewers halfway.
Remove from oven and then remove the skewers from the dish. Immediately add the half and half (or coconut milk) to the oven proof dish and whisk thoroughly, scraping off all the lovely charred bits and incorporating them into the sauce. Season with salt and pepper if needed. Fill into a sauce boat. Serve the chicken lollipops garnished with cilantro and toasted sesame seeds with basmati rice.
