From the Cook
From the Cook
From the Cook
From the Cook
1/5
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.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Marinate Chicken Cubes in Ginger-Garlic Base 🧄Cut chicken into uniform 1.5-inch cubes and marinate in minced fresh ginger, garlic, and a splash of sesame oil for at least 2 hours before skewering to infuse deep flavor and ensure even cooking throughout.
- Create a Glaze Reduction Window ⏱️Reserve half your sauce for the final 2-3 minutes of grilling to brush onto the skewers, preventing the sugars from burning while building a glossy, caramelized exterior without charring the chicken.
- Balance Your Sauce Acidity Perfectly 🍎Taste your sticky sauce before cooking and adjust the apple cider vinegar-to-brown sugar ratio based on your ginger's pungency—fresh ginger varies in intensity, so this ensures consistent tangy-sweet balance every time.
- Pat Dry and Oil Skewers for Non-Stick Performance 🔧Pat marinated chicken completely dry with paper towels and lightly coat metal skewers with vegetable oil to prevent sticking and achieve optimal caramelization on all sides during grilling.
- Rest Skewers Before Saucing 🛑Let grilled skewers rest for 2-3 minutes off heat before applying your final glaze coat, allowing the chicken's surface to set slightly so the sticky sauce adheres and gels rather than sliding off.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by It is a Keeper
Check out more It is a Keeper content!Browse It is a Keeper recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.