Chicken on a Stick is my go-to dinner when I want something sweet, sticky, and guaranteed to disappear at any cookout. A homemade ketchup-soy marinade caramelizes right on the grill, giving every skewer that glossy, finger-licking coating bottled sauce can’t match.
If you love to grill like I do, than you have to try my Grilled Salmon Salad and my Grilled Shrimp Skewers.
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Why this Grilled Chicken on a Stick Recipe is a Keeper
This chicken skewer recipe works because the marinade does all the heavy lifting.
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- 30-Minute Cook: Once marinated, these skewers grill up in about 30 minutes.
- Easy Ingredients for Teriyaki Chicken: The homemade sauce uses pantry staples you likely already have.
- Family Friendly: Kids love eating dinner off a stick, and the sweet-savory flavor is a guaranteed hit.
- Adaptable: Swap chicken thighs for breasts, or double the sauce for extra dipping.
- What to Serve with the Chicken: Grilled Asian Corn and my Easy Macaroni Salad.
How Do I Know When My Chicken Skewers Are Done?
The best way to check is with a meat thermometer inserted into the thickest piece of chicken. It should read 165 degrees F when the chicken is fully cooked. Grilling until the sauce is well caramelized usually lines up with that temperature, but the thermometer is the only sure way to know. Skip the guesswork and you’ll avoid dry, overcooked chicken.
What Reader’s Are Saying…
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“Thanks a lot for sharing this amazing and super easy to make recipe! Will surely have this again! Highly recommended!”
~ Allyssa
Ingredient Notes for Chinese Chicken on a Stick
A few ingredients build the sticky, savory flavor in this marinade.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Fresh Ginger: Grated fresh ginger gives the sauce a brighter, sharper flavor than the dried version.
- Sesame Oil: Just a tablespoon adds a nutty depth that rounds out the sweetness from the ketchup and brown sugar.
- Red Pepper Flakes: A quarter teaspoon adds background warmth without making the sauce spicy.
- Chicken Breast: For the chicken pieces, I use boneless skinless chicken breast or chicken tenders.
Variations and Substitutions for Teriyaki Marinade
This marinade is easy to make your own. You can use it for the chicken sticks or for other proteins.
➡️ Swap the Protein: Use boneless chicken thighs instead of breasts for extra flavor and
tenderness.
➡️ Add Heat: Double the red pepper flakes or add a splash of sriracha for a spicier glaze.
➡️ Try Different Vinegar: Swap the apple cider vinegar for rice wine vinegar for a milder tang.
➡️ Bake Instead: Skip the grill and bake the skewers at 450 degrees F for about 20 minutes, flipping halfway through.
Kitchen Tools To Make Teriyaki Chicken on a Stick Easier
A few tools make this recipe easier from start to finish.
- Skewers: Bamboo or metal skewers both work, just soak wooden ones first. Shop skewers.
- Meat Thermometer: The most reliable way to confirm your chicken hits 165 degrees F.
- Grill: Any grill works here, gas, charcoal, or a stovetop grill pan.
How to Make the Sticky Chicken Recipe
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep the Chicken: Cut the chicken cubes into even bite sized pieces.
- Sauce: Simmer the sauce ingredients together until thickened, then cool completely.
- Marinate the Chicken: Place the chicken in half the sauce for at least 6 hours in a resealable food storage bag.
- Thread the Chicken: Place chicken on the stick.
- Grill: Preheat the grill and place the skewers on the grill, basting with the reserved sauce as they cook.
- Check: Use a meat thermometer to check doneness before serving.
Prep Ahead and Short Cut Tips for Chicken Skewers Recipe
A little planning makes grill night easier. Have the flavorful chicken ready to go even sooner.
➡️ Make the Sauce Ahead: The sauce keeps in the fridge for up to a week, so make a batch early in the week.
➡️ Marinate Overnight: Letting the chicken sit in the marinade overnight deepens the flavor even more.
➡️ Prep the Wooden Skewers Early: Soak wood skewers the night before so they’re ready to go.
Can I Bake Chicken on a Stick Instead of Grilling it?
Yes, you can bake these skewers if you don’t have a grill available. Arrange them on a parchment-lined baking sheet and bake at 450 degrees F for about 20 minutes, flipping halfway through and basting with the reserved sauce. The chicken should still reach an internal temperature of 165 degrees F before serving. You won’t get quite the same char, but the flavor holds up beautifully.
Store, Reheat, and Use Leftover Chicken Teriyaki Skewers
- Storing: Keep leftover skewers in an airtight container in the fridge for up to three days.
- Reheating: Warm the chicken in a skillet over medium heat, in the microwave, or in the air fryer until heated through.
- Using Leftovers: Slide the chicken off the skewers and toss it into a stir fry, use for sandwiches or top a salad.
Expert Tips to Make Chicken on a Stick
Here are a few of my favorite tips for making these teriyaki chicken skewers. This easy recipe is just as good as your local chinese buffet.
➡️Don’t Skip the Thermometer: Pull the chicken at exactly 165 degrees F for juicy, never dry results.
➡️ Baste in Layers: Basting twice during grilling builds a thicker, glossier coating.
➡️ Double the Sauce: Make extra of the teriyaki and soy sauce baste marinade for serving on the side, since everyone wants more to dip.
➡️ Cut Even Pieces: Uniform chicken chunks cook at the same rate, so nothing dries out before the rest is done.
➡️ Soak Your Skewers: Twenty minutes in water keeps bamboo skewers from burning on the grill.
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Chinese Sticky Chicken on a Stick
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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 Apple cider vinegar
- 1 tablespoon Sesame oil
- ¼ teaspoon Red pepper flakes
Instructions
- Soak bamboo skewers in water for at least 20 minutes to prevent burning on the grill (skip if using metal skewers).
- Heat the vegetable oil in a medium saucepan over medium heat.
- Add the onion and sauté until soft and translucent, about 7 minutes.
- Add the garlic and ginger and sauté until fragrant, about 1 minute.
- Stir in the ketchup, brown sugar, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes.
- Simmer for 10 minutes, then remove from heat and cool completely.
- Place the chicken in a resealable bag and pour half of the sauce over it, reserving the remaining sauce for basting.
- Seal the bag and knead until the chicken is evenly coated.
- Refrigerate for 6 hours to overnight.
- Remove the chicken from the marinade and discard the marinade.
- Thread the chicken onto the skewers.
- Lightly spray the grill with cooking spray and preheat to medium-high.
- Place the skewers on the grill and cook until well browned on one side, 5 to 7 minutes.
- Turn the skewers and baste with the reserved sauce.
- Grill another 5 to 7 minutes, then turn and baste again.
- Continue grilling until well caramelized and the internal temperature reaches 165 degrees F.
Christina’s Notes
- Marinate Long Enough: Give the chicken at least 6 hours in the marinade so the flavor really soaks in.
- Discard Used Marinade: Never reuse the marinade that raw chicken sat in; baste only with the reserved sauce.
- Watch the Sugar: The brown sugar in the sauce can burn quickly on high heat, so keep the grill at medium-high, not higher.
- Storage Tip: Store cooked skewers in an airtight container in the fridge for up to 3 days.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Thanks so much for the recipe loved it definitely make it again 👍
So glad you liked it!
Yummy recipe! I served it with pot stickers and peas. The only reason I give it 4 stars instead of 5 is that grill clean up ( despite spraying before cooking) was a nightmare. The sauce stuck to the grates like glue! It took soaking overnight, and LOTS of scrubbing to get the grates clean.
Best ever! I didn’t realize it had to marinade for so long. I only marinated for 20 minutes. It was still very flavorful to me. Can’t wait to show this one off to friends.
Can I bake these in the oven, I have done on the grill but it is too cold now
Of course!
Can it be marinaded for more than 24 hours? My parents came over unexpectedly and took us out for supper. Do I need to grill them tonight or can I wait until tomorrow?
I wouldn’t marinate longer than the recipe states. If you want to get a jump start, make the marinade ahead of time and marinate when you’re ready to cook.
This was delicious. Served with basmati rice and zucchini. My husband said it’s one of the best dishes I’ve made.
Delicious! A great recipe! A definite repeat in the dinner rotation!
So glad you like it!
This has become a family favorite at our house. Easy to make and so flavorful!
I’m so glad you like it!
I love this recipe. Made it recently but didn’t print so I was going crazy trying to find it online again!
Everyone do yourself a favor and print it out because this will be a regular recipe. So good!
YAY! I’m so glad you loved it! It’s definitely one of our faves too!
Amazing recipe! Everyone in the family loves it.. my daughter loves the sauce so much, she’ll take it and put it over some soft noodles (like egg noodles or soba) and eat whatever table sauce we have left. Thank you for a great grilled chicken meal that everyone in my family looks forward to ☺️
Awesome!! I’m so glad your family loves it! It’s a hit at our house too!
Looks perfect for the upcoming Memorial day weekend as long as it doesn’t rain. I’m always looking for something new to try.
We love it! Enjoy!
Hi Rachel-I wanted to make these for my daughters team dinner. I was wondering if I could bake these and if they’d still be a hit??? I don’t have a grill at the school, just ovens. Please let me know. Thank You-Natalie
I think they would still be great baked!
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!
I’m so glad you enjoyed them 🙂 Thanks for reporting back!
This recipe sounds great but where does the 1500+ sodium come from, the ketchup?
I plan on making this tomorrow
THX
Most likely the soy sauce is the source of the sodium. I would use the low-sodium variety.
What do we do with the sesame oil in the ingredients list?
Step 4 — add remaining ingredients. That’s where you add the sesame oil 🙂
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.
after adding the ginger and sauteeing until fragrent, it says to add remaining ingredients & simmer for 10 minutes. Does this include the raw chicken?
Love ❤ the recipes.they taste wonderful
These are SO for me!! Pinned!
Oh my husband and I would love this! Thanks! Looks so delicious and easy!
They are soooo good!
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!