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Recipe compliments of www.ITISAKEEPER.com

A plate with six chicken on a stick skewers garnished with herbs, accompanied by a small dish of red sauce and a small bowl of chopped green herbs.

Sticky Chicken on a Stick

4.75 from 160 votes
This Chicken on a Stick recipe is a finger licking flavor explosion! It's the perfect combination of tangy sticky sauce and juicy chicken.
Prep Time : 10 minutes
Cook Time : 30 minutes
6 hours
Total Time : 6 hours 40 minutes
Servings: 6 people
Course: Main Dish
Calories: 360kcal
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
  • 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 – 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.

Christina's Notes

  • Double this Recipe: Increase the ingredients proportionately. You can work in batches to make cooking easier.
  • Wrap in Foil: To keep your grill from getting completely sticky. wrap the kabobs in foil
  • Bake: You can bake these kabobs in the oven.
  • Skewers: It's important to soak wood skewers in cold water for about a half an hour before using to prevent them burning.
  • Make Ahead: The sauce can be completed 1-2 days ahead of time.
  • Extra Sauce: Make some extra dipping sauce to dip your chicken tender kabobs in. I like to serve extra sauce on the side.
  • Cheese: Try to grate some cheese over the kabobs!

MY NOTES