Easy Sticky Chicken Skewers

My family and friends LOVE these easy sticky chicken skewers.  The sauce has sweet, Asian-inspired flavors and when you grill it, the chicken gets all sticky and caramelized.

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 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.

My family and friends LOVE these easy sticky chicken skewers.  The sauce has sweet, Asian-inspired flavors and when you grill it, the chicken gets all sticky and caramelized.

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!

Ingredients

• 2 tablespoons vegetable oil
• ¾ cup ketchup
• ½ cup brown sugar
• ½ cup soy sauce
• 2 tablespoons cider vinegar
• 1 tablespoon sesame oil
• ¼ teaspoon red pepper flakes
• Bamboo or metal skewers
• 2 pounds boneless skinless chicken cut into chunks
• 8 cloves garlic minced
• 2 tablespoons fresh ginger grated
• ¼ cup onion minced

Instructions

1. If using bamboo skewers, soak skewers in water for at least 20 minutes. This will prevent the skewers from burning on the grill.
2. Heat vegetable oil in medium saucepan. Add onions and saute until soft and translucent, about 7 minutes.
3. Add garlic and ginger and saute until fragrant, about 1 minute.
4. 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.)
5. Place chicken in a resealable bag and pour half of the sauce over chicken; reserve remaining sauce for basting.
6. Close bag and knead to ensure all chicken is coated in sauce. Refrigerate for 6 hours to overnight.
7. Remove chicken from marinade and throw marinade away.
8. Thread chicken onto the skewers.
9. Spray grill lightly with cooking spray and preheat grill on medium high.
10. Place chicken on grill and grill until well browned on one side, about 5 – 7 minutes.
11. Turn chicken and baste with sauce.
12. Grill another 5 to 7 minutes. Turn and baste again.
13. Continue grilling until well caramelized and the internal temperature reaches 160 degrees.
14. Remove chicken and serve with reserved sauce.

>> Show/Hide Content