Chicken on a Stick Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
198 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Chicken on a Stick Recipe
Description
Chicken on a Stick Recipe highlights tender strips of boneless, skinless chicken tenders marinated in a mixture of brown sugar, soy sauce, rice wine vinegar, honey, minced garlic, ground ginger, and black pepper. This marinade delivers a harmonious balance of sweet, tangy, and savory notes that penetrate the chicken during the 30-minute to 8-hour marinating period. After soaking the wooden skewers to prevent burning, the chicken strips are threaded lengthwise onto skewers and grilled over medium-high heat until they reach an internal temperature of 165°F, which usually takes about 5 to 7 minutes per side. This method ensures a juicy interior with a nicely caramelized exterior from the marinade's sugars.
The dish serves well as a main course or as appetizers, paired with side salads, grilled vegetables, or rice. The combination of the marinade ingredients creates a glaze that clings to the chicken, enhancing every bite with a slightly sticky texture and a robust umami flavor. Using chicken tenders helps achieve quick grilling time and consistent cooking.
Leftover chicken keeps well refrigerated for up to five days, and the recipe is flexible to use chicken breasts or thighs cut into strips for variation. Skewering the chicken lengthwise allows even cooking and an attractive presentation, making these skewers suitable for casual meals or outdoor gatherings.
Ingredients
- 2 lbs chicken tenders boneless skinless
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/2 cup honey
- 2 tsp garlic minced
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 1 Tbsp cornstarch
Supplies Needed:
- wooden skewers
Instructions
- Mix together the brown sugar, soy sauce, rice wine vinegar, honey, garlic, ginger and pepper together in a medium size bowl.
- Reserve approximately ½ cup of the this mixture and then use the remaining mixture to marinade the chicken tenders by placing the chicken in a gallon size bag and pour the remaining sauce over the chicken.
- Allow the chicken to marinade for at least 30 minutes but you can marinade it for up to 8 hours. While the chicken is marinading, soak the wooden skewers in cold water for at least 10 minutes.
- Preheat the grill to medium high heat. Spray the grill grates with a non-stick cooking spray or brush with oil.
- Slide the skewers up the chicken tenders the long way. I was able to put 3-4 chicken tenders on each skewer based on the size of the chicken.
- Grill the chicken thighs for approximately 5-7 minutes per side until the chicken reaches an internal temperature of 165 degrees F.
- While the chicken is cooking, mix the remaining sauce with the cornstarch. Heat this mixture in a sauce pan over medium high heat, whisking constantly until the mixture has thickened.
- Brush this sauce over the grilled chicken when serving and enjoy!
- Garnish with green onions and sesame seeds.
Notes
- Marinate chicken for at least 30 minutes, but you can extend up to 8 hours for deeper flavor absorption.
- Soak skewers in cold water for at least 10 minutes before grilling to prevent burning.
- Use a meat thermometer to ensure chicken reaches 165°F internally for safe consumption.
- Leftover chicken on skewers can be refrigerated for up to 5 days.
- Chicken breasts or thighs can be substituted; cut them into strips to skewer similarly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 464mg | 19% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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