Chicken Fingers on a Stick

All kids love food on a stick, right? Chicken satay – which are typically made without a crunchy coating and baked in strips on a bamboo skewer – are perfect for little hands. Like chicken pops.

Here’s a tip: strips of chicken, turkey or pork tenderloin can be frozen in marinade, which acts as insulation against freezer burn. The strips thaw quickly (place in a bowl of warm water to speed things up) when you need a quick meal to throw on the grill. We grilled a bunch up a couple summers ago to bring along on a picnic – perfect for those times you don’t want to bother with a knife and fork.

Chicken Fingers on a Stick

1 – 1 1/2 lb. (454-680 g) skinless, boneless chicken or turkey breasts or thighs, or pork tenderloin
1/4 cup (60 mL) plain yogurt
juice of a lemon or orange (2-4 Tbsp.)
2 Tbsp. (30 mL) canola or olive oil
1-2 sprigs of fresh rosemary or thyme
2 garlic cloves, peeled
salt

special equipment: bamboo skewers

Cut the chicken into even strips and place them in a bowl or Ziploc bag; pour the yogurt, lemon juice and oil overtop. Pull the leaves off the rosemary or thyme and put them on a chopping board with the garlic and a pinch of salt; finely chop it all together and add to the chicken mixture. Stir to coat them well, or seal the bag and squish it around to combine everything. Refrigerate for an hour or overnight.

When you’re ready to cook, soak bamboo skewers in water for at least 10 minutes. Thread the chicken strips onto the skewers, starting at the beginning of each piece, weaving back and forth in an S shape, and skewering the opposite end. Leave the chicken on one end, so that the other can be used as a handle.

Preheat your grill to high and cook for 2-3 minutes per side, just until cooked through.  Serve immediately. Makes about 1 1/2 dozen chicken fingers.