These grilled Sticky Chicken Kabobs are a flavor explosion and the sauce gets sticky & caramelized. It’s my favorite grilled chicken breast marinade. They are the perfect summer-time food!
Grilled Sticky Chicken Kabobs
My family and friends LOVE these easy sticky chicken skewers
When you grill these kabobs, the aromas will blow you away! You can smell every ounce of flavor that is coating the chicken. You’ll instantly become hungry. It’s one of our all time favorite grilled chicken breast recipes.
I usually make this chicken kabob recipes when we go on vacation to Ocean City, NJ. Our condo is right on the boardwalk and the aromas of this easy sticky chicken recipe waft across the boardwalk. People are always stopping to ask what we’re making.
The Secret to this Grilled Chicken Breast Marinade
The secret to this easy sticky chicken recipe is the sauce. It’s layer upon layer of flavors. Just like my Crock Pot Sticky Chicken, this recipe is full of Asian flavor.
This is one of my favorite chicken breast marinade recipes. Because the sauce is so flavorful, you really don’t need a lot of it. Garlic, onion and fresh ginger are the aromatics. They’re combined with soy sauce, sesame oil and vinegar. For a sweetness, there’s ketchup and brown sugar.
How to Make This Sticky Chicken Recipe
The best part about this recipe is you can make the marinade a day or two ahead of time. In fact, I think it’s better if you do. It gives the sauce time to cool down and for all of the flavors to become one with each other.
- Step 1: Saute diced onions. (Photo 1 below)
- Step 2: Next, grate
fresh ginger and add it to the onions. (Photo 2 below)
- Step 3: Then, add minced garlic. (Photo 3 below)
- Step 4: Combine ketchup and brown sugar. (Photo 1 below)
- Step 5: Next, add soy sauce. (Photo 2 below)
- Step 6: Stir in apple cider vinegar. (Photo 3 below)
- Step 7: Next, add sesame oil. (Photo 1 below)
- Step 8: Then, crushed red pepper. (Photo 2 below)
- Step 9: Add the mixture to the sauteed onions, garlic and ginger. (Photo 3 below)
- Step 10: Cut chicken into chunks and skewer them. (Photo 1 below)
- Step 11: Reserve some marinade and pour the reset over chicken and refrigerate for 30 minutes to 24 hours. Grill until cooked through. (Photo 2 below)
Can You Make This Chicken Kabob Marinade Ahead of Time?
The best part about this recipe is you can make the marinade a day or two ahead of time. In fact, I think it’s better if you do. It gives the sauce time to cool down and for all of the flavors to become one with each other.
Some times, I make it a few days in advance and store most of it in a zip top bag
A few hours before I’m ready to grill, I’ll put the chicken breast in the bag and make sure it all gets evenly coated. Then I keep it in the fridge until I’m ready to grill.
Tips for Making Sticky Grilled Chicken
- You can use chicken breast or thighs in this recipe.
- If you’re using bamboo skewers, make sure you soak them in water for at least 20 minutes. This will prevent them from burning when you grill them.
- If you use thinly sliced chicken, these kabobs grill up in no time.
- Baste
the chicken as it grills for extra flavor and stickiness.
More Recipes You Might Like
- Crock Pot Sticky Chicken
- The Best Grilled Chicken Marinade
- The Best Grilled Pork Chops
- Grilled Sticky Shrimp
Looking for more? Check out all of the best grilled recipes on It Is a Keeper.
ā Did you make this recipe? Please give it a star rating below! ā
Grilled Sticky Chicken Kabobs
Ingredients
- 2 pounds boneless skinless chicken - cut into chunks
- 2 tablespoons vegetable oil
- Ā¼ cup onion - minced
- 8 cloves garlic - minced
- 2 tablespoons fresh ginger - grated
- Ā¾ cup ketchup
- Ā½ cup brown sugar
- Ā½ cup soy sauce
- 2 tablespoons cider vinegar
- 1 tablespoon sesame oil
- Ā¼ teaspoon red pepper flakes
- Bamboo or metal skewers
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 ā 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.
Notes
- You can use chicken breast or thighs in this recipe.
- If you're using bamboo skewers,Ā make sure you soak them in water for at least 20 minutes. Ā This will prevent them from burning when you grill them.
- If you use thinly sliced chicken, these kabobs grill up in no time.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
This Sticky Chicken Recipe was adapted from a recipe I found on WNEP’s Home & Backyard.
Lori says
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!
Christina Hitchcock says
I’m so glad you enjoyed them š Thanks for reporting back!
Pat Romanski says
This recipe sounds great but where does the 1500+ sodium come from, the ketchup?
I plan on making this tomorrow
THX
Sue says
What do we do with the sesame oil in the ingredients list?
Christina Hitchcock says
Step 4 — add remaining ingredients. That’s where you add the sesame oil š
Diana says
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.
Diana says
after adding the ginger and sauteeing until fragrent, it says to add remaining ingredients & simmer for 10 minutes. Does this include the raw chicken?
dale Shields says
Love ā¤ the recipes.they taste wonderful
Colleen (Souffle Bombay) says
These are SO for me!! Pinned!
Reesa Lewandowski says
Oh my husband and I would love this! Thanks! Looks so delicious and easy!
Christina says
They are soooo good!
Robin (Masshole Mommy) says
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!