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Sticky Chicken on a Stick

Sticky Chicken on a Stick

Published: February 16, 2021 Last Updated: March 7, 2021

This post may contain affiliate links.  For more information, read my disclosure policy here.   

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4.25 from 103 votes
My Sticky Chicken on a Stick is a finger licking good chicken kabob that will be the hit of the barbeque. You will be king or queen of the grill due to it's tangy Asian flavors and succulent chicken.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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Grilled Sticky Chicken on a white plate with paisley napkin

This Sticky Chicken on a stick is a finger licking good chicken kabob that will be the hit of the barbecue. You will be king or queen of the grill due to it’s tangy Asian flavors and succulent chicken.

Grilled sticky chicken on a stick on a plate

This marinade will really change your boring chicken routine. Truly, grilling really brings out the flavor in chicken, but this marinade really takes it over the top.

In fact, Kabob actually means fried meat but the origins of our favorite grilled meat comes from Turkey, find out here.

Why Sticky Chicken on a Stick Works

These easy sticky chicken on a stick will have easily become a family favorite! This sauce has sweet, Asian-inspired flavors and when you grill it, the chicken gets all sticky and caramelized.

Indeed, when you grill this chicken, the aromas will blow you away!  Again, you can smell every ounce of flavor that is coating the chicken.  It makes you instantly become hungry. 

How to Make Grilled Chicken Kabobs – Step by Step 

Step by step instructions for making chicken on a stick.
  • Make Marinade: Sauté diced onions, next, grate fresh ginger and add it to the onions, then, add minced garlic.
  • Continue with Marinade: Second add ketchup and brown sugar, soy sauce and apple cider vinegar.

Step by step instructions for making grilled chicken kabobs.
  • Season: Next, add sesame oil and crushed red pepper then add the mixture to the sautéed onions, garlic and ginger.
  • Prepare Chicken: Cut grilled chicken into chunks and skewer them.

Step by step instructions for making chicken skewers.
  • Flavor: Reserve some grilled chicken marinade to baste as well as for dipping and pour the over chicken and refrigerate for 30 minutes to 24 hours. 
  • Grill: Finally, cook chicken on grill until cooked through.
Step by step instructions for making chinese chicken on a stick.

LOVE CHICKEN RECIPES?  TRY THESE FAVORITES

  • Balsamic Chicken with Strawberry Salsa
  • Garlic Lime Chicken with Pineapple Jalapeno Salsa
  • Fiesta Lime Chicken

Looking for more?  Check out all of the Grill Recipes on It Is a Keeper.


How Long to Grill Chicken Kabobs

Below are a few handy tips to follow when you make these Kabobs. For Example:

  • Keep the chicken cubes uniform, they will allow even cooking.
  • Be sure that all the sides of every kabob touch the grill to ensure that you get all sides cooked through and it will give you that perfect exterior
  • Get you grill to a temperature of 375 degrees. Use a thermometer to get a reliable read.
  • Also chicken is cooked when it reaches an internal temperature of 165. Meat thermometers are great to test the doneness.
  • Allow the meat to rest for a few minutes before serving.
Close up of grilled chicken skewers.

Can You Make This Grilled Chicken Kabob Marinade Ahead of Time

Some times, I make the grilled chicken kabob marinade days in advance and store most of  it in a zip top bag.  Keep the rest in these containers.  Certainly, it keeps keeps very well in the fridge.

Put the grilled chicken kabobs in the fridge until ready to cook.


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Grilled chicken kabobs on a white plate.

Expert Tips for Making the Best Chinese Chicken on a Stick

  • Can be Doubled: This is a great recipe for a crowd.  Simply increase the ingredients proportionately. After all, we all love barbeque.
  • Wrap in Foil: To keep your grill from getting completely sticky. wrap the kabobs in foil
  • Bake: No Grill, No Problem. You can bake these Kabobs in the oven.
  • Skewers: Furthermore, it is really important to soak the wooden skewers for about a half an hour before using to prevent them burning.

Shop This Recipe

  • Favorite Grill
  • Reusable Skewers
  • Thermometer for your grill
  • Meat Thermometer

⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐

If you’ve tried this recipe, please rate it in the comment section below.

Grilled Sticky Chicken on a white plate with paisley napkin

Sticky Chicken on a Stick

4.3 from 103 votes
My Sticky Chicken on a Stick is a finger licking good chicken kabob that will be the hit of the barbeque. You will be king or queen of the grill due to it's tangy Asian flavors and succulent chicken.
Print Pin Rate
Prevent your screen from going dark while you’re cooking
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 pounds boneless skinless chicken cut into chunks
  • 2 tablespoons vegetable oil
  • ¼ cup onion minced
  • 8 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • ¾ cup ketchup
  • ½ cup brown sugar
  • ½ cup soy sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon sesame oil
  • ¼ teaspoon red pepper flakes
  • Bamboo or metal skewers
US Customary – Metric

Instructions

  • If using bamboo skewers, soak skewers in water for at least 20 minutes. This will prevent the skewers from burning on the grill.
  • Heat vegetable oil in medium saucepan. Add onions and saute until soft and translucent, about 7 minutes.
  • Add garlic and ginger and saute until fragrant, about 1 minute.
  • Add remaining ingredients and simmer for 10 minutes; Remove from heat and cool sauce completely. (This step can be completed 1-2 days ahead of time.)
  • Place chicken in a resealable bag and pour half of the sauce over chicken; reserve remaining sauce for basting.
  • Close bag and knead to ensure all chicken is coated in sauce. Refrigerate for 6 hours to overnight.
  • Remove chicken from marinade and throw marinade away.
  • Thread chicken onto the skewers.
  • Spray grill lightly with cooking spray and preheat grill on medium high.
  • Place chicken on grill and grill until well browned on one side, about 5 – 7 minutes.
  • Turn chicken and baste with sauce.
  • Grill another 5 to 7 minutes. Turn and baste again.
  • Continue grilling until well caramelized and the internal temperature reaches 160 degrees.
  • Remove chicken and serve with reserved sauce.

Expert Tips

  • Can be Doubled: This is a great recipe for a crowd.  Simply increase the ingredients proportionately. After all, we all love barbeque.
  • Wrap in Foil: To keep your grill from getting completely sticky. wrap the kabobs in foil
  • Bake: No Grill, No Problem. You can bake these Kabobs in the oven.
  • Skewers: Furthermore, it is really important to soak the wooden skewers for about a half an hour before using to prevent them burning.

Estimated Nutritional Information

Calories: 360kcal | Carbohydrates: 29g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 1535mg | Potassium: 755mg | Fiber: 1g | Sugar: 25g | Vitamin A: 224IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

PIN THIS RECIPE FOR LATER!Follow Me: @ItsAKeeperBlog or tag #itisakeeper

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Comments

  1. Lori says

    July 4, 2017 at 12:38 pm

    We had people over yesterday for a cook out. My husband was grilling steaks and I made these for those of us who do not eat steak. These were amazing! Even the “steak eaters” were grabbing these. I did replace part of the ketchup with a little Siracha as we tend to like things with a little extra kick. I can see this becoming one of my go to recipes!

    Reply
    • Christina Hitchcock says

      August 3, 2017 at 12:08 pm

      I’m so glad you enjoyed them 🙂 Thanks for reporting back!

      Reply
    • Pat Romanski says

      June 18, 2018 at 3:24 pm

      This recipe sounds great but where does the 1500+ sodium come from, the ketchup?
      I plan on making this tomorrow
      THX

      Reply
  2. Sue says

    May 30, 2017 at 11:01 pm

    What do we do with the sesame oil in the ingredients list?

    Reply
    • Christina Hitchcock says

      August 3, 2017 at 12:19 pm

      Step 4 — add remaining ingredients. That’s where you add the sesame oil 🙂

      Reply
  3. Diana says

    May 15, 2015 at 3:54 pm

    after sauteeing the ginger until fragrent, the recipe says to add remaining ingredients and simmer for 10 minutes. Does this include adding the raw chicken? Sorry if this came thru twice, I couldn’t tell if it went thru successfully the first time I posted.

    Reply
  4. Diana says

    May 15, 2015 at 3:52 pm

    after adding the ginger and sauteeing until fragrent, it says to add remaining ingredients & simmer for 10 minutes. Does this include the raw chicken?

    Reply
  5. dale Shields says

    September 23, 2014 at 12:46 pm

    Love ❤ the recipes.they taste wonderful

    Reply
  6. Colleen (Souffle Bombay) says

    June 23, 2014 at 7:55 pm

    These are SO for me!! Pinned!

    Reply
  7. Reesa Lewandowski says

    May 29, 2014 at 12:16 pm

    Oh my husband and I would love this! Thanks! Looks so delicious and easy!

    Reply
    • Christina says

      June 4, 2014 at 12:32 pm

      They are soooo good!

      Reply
  8. Robin (Masshole Mommy) says

    July 21, 2013 at 6:42 am

    It’s been WAY too hot too cook this past week, so we’ve been mooching & eating out a lot, too. These sound amazingly delicious I have to say!

    Reply
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