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–+ servings
Grilled chicken on a stick is artfully arranged on a white plate and garnished with fresh herbs. In the background, a bowl of savory sauce and a small dish of chopped herbs complete the inviting presentation.

Chinese Sticky Chicken on a Stick

4.75 from 160 votes
This Sticky Chicken on a Stick recipe pairs a homemade ketchup-soy marinade with juicy grilled chicken for the ultimate finger food. It's sweet, savory, and always the first thing gone at a cookout.
Prep Time : 10 minutes
Cook Time : 30 minutes
6 hours
Total Time : 6 hours 40 minutes
Servings: 6 people
Course: Main Dish
Calories: 356kcal
Author: Christina Hitchcock

Equipment

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.

MY NOTES

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Recipe compliments of www.ITISAKEEPER.com