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GRILLED CHICKEN POPS WITH PEANUT DIPPING SAUCE

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 20
INGREDIENTS
  • 3/4 cup Peter Pan® 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 whipping cup heavy
  • 1 pound ground chicken
  • 1/2 cup finely chopped onion
  • 1/4 flat-leaf cup finely chopped fresh Italian
  • 2 tablespoons Hunt's® Tomato Paste
  • 1 egg, lightly beaten
  • PAM® Original No-Stick Cooking Spray
DIRECTIONS

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.