Chicken Pops with Peanut Sauce

We served these at our first concert last week, and they were well received. Easy to make ahead of time, they are a good match with a variety of picnic wines, especially our 2014 Russian River Valley Rose of Pinot Noir.


  • ¾ cup creamy peanut butter
  • 3/4/ cup coconut milk
  • 1 tablespoon brown sugar
  • Juice from 1 lime
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 1 cup breadcrumbs
  • ½ cup cream
  • 1 pound ground chicken
  •  ½ cupper chopped onion
  • ¼ cup chopped parsley
  • 1 egg, beaten
  • ½ teaspoon salt


  1. Stir together peanut butter, coconut milk, sugar, lime juice, pepper flakes and salt in a saucepan. Heat and stir until smooth. Set aside.
  2. Combine breadcrumbs and cream in bowl, and let rest 5 minutes. Add chicken, onion, egg and salt and mix with breadcrumbs and cream.
  3. Shape into 36 balls and grill, bake at 450 for 12 minutes, or fry until done. Serve with peanut sauce.