Jammy Chicken Picnic Pops (Edit recipe)

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These picnic-perfect pinwheels are the a bite-sized delight! Thin strips of marinated chicken breasts are wrapped up with crisp cucumber, and skewered for easy snacking. Served over a bed of peppery arugula with a zesty dipping sauce on the side, they’re as fun to eat as they are to share — ready to go and full of sunshine and smiles. Featured in this recipe: US Wellness Meats chicken breasts and Profanity Jam’s Pineapple Habanero Jam–a winner combo! I've added some sliced marinated pineapple from my Passion Picnic Fruit Skewers as well as a fun mango rose, but serve with your fav!

PREP TIME

20 minutes to 25 minutes

COOK TIME

5 minutes to 10 minutes

INGREDIENTS

22

Serves: 3-4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Mix up the marinade by whisking all ingredients together in a small bowl until well combined, reserve 3-4 tablespoons to use after cooking.
  2. Place sliced chicken in a non reactive container or bag, pour remaining marinade over the chicken and place in the refrigerator to marinate for a minimum of 4-6 hours, optimally overnight.
  3. Prepare the cool lime dipping sauce by combining the pineapple juice, honey and lime juice/zest–whisking well to combine. Add ½ cup of the yogurt and pinch of salt, taste and adjust consistency with more yogurt and salt as desired. Chill until ready to use.
  4. When ready to assemble, remove chicken from the refrigerator and let it come to temperature for about 30 minutes. Place chicken (discard marinade) on a baking rack inside a foil lined baking sheet and broil (about 6-8” from the heat) until cooked through. Remove and spoon/brush chicken with a couple teaspoons of the reserved marinade, while still warm, let cool while you prep for the pinwheels.
  5. Gather cucumbers, arugula, cabbage and fruit as desired, as well as garnishes.
  6. Once chicken has cooled, at a slight angle, slice in very thin cuts–the thinner the better so they will roll up easily into pinwheels.
  7. Time to assemble! Place arugula and cabbage in the base of a to-go container(s) and add a pinch of salt to those greens. Depending on the size of those containers, you could have 3 or 4 containers to fill.
  8. For pinwheels, lay a slice of cucumber down on a flat surface, layer with chicken slices, then roll up from one end to the other, sliding it onto the skewer. Repeat with cukes and chicken, placing skewers in groups of 3-5, depending on skewer size, then into individual containers.
  9. Sprinkle with sesame seeds, cilantro and green onions as desired and drizzle the reserved marinade over the top, serve lime dipping sauce on the side in a small container if desired or bring to serve alongside.

Notes

You could certainly plate all the skewers on a large platter if serving family style, simply arrange the arugula/cabbage combo on the platter, add the skewers, fruit (if using) then drizzle with the remaining reserved sauce and dipping sauce on the side.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:368
Fat:18 g
Carbohydrates:30 g
Protein:22 g
Cholesterol:52 g
Sodium:1732 mg
Fiber:0 g
Sugars:23 g
Sugar Alcohol:0 g
Calculated for total recipe.
Coconut Free Egg Free Nut Free Poultry Salads Sauces & Dressings Shellfish Free Side Dishes Snacks Sugar Alcohol Free

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