This is a dinner to cure the picky eaters out there of their habit! I love chicken skewers (or chicken lollipops as they’re sometimes called) even now as an adult. Really, the chicken is just a vessel for delicious dipping sauces anyway, but isn’t that how most veggies are for kids?
This is a super easy recipe, and better yet – they can be frozen too for quick weeknight meals or a weekend snack. Moms – you might want to dip these in a peanut sauce, so divine! Kids usually opt for ranch dressing or ketchup or course!
Check it out:
- 4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
- Salt and pepper
- 24 (10-inch) bamboo skewers, soaked in water for 30 minutes
- 3 tablespoons peanut or vegetable oil
- 2 tablespoons barbecue sauce
- 1 1/4 cups plain dried bread crumbs
- Cut each chicken breast lengthwise into 1/2-inch-wide strips.
- Sprinkle each side with salt and pepper.
- Carefully fold the chicken strips slightly and weave them onto the skewers. Weave them by creating an S shape with the chicken over the skewer.
- Set your grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.
- In a small bowl, mix together stir the oil and the barbecue sauce.
- Spread the bread crumbs on a sheet of waxed paper.
- Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs until coated.
- Grill the chicken fingers uncovered until they’re no longer pink inside, about 2 to 4 minutes per side on a gas grill.
- Serve with tyour child’s favorite dipping sauce.