Sticky Chicken on a Stick

This Chicken on a Stick recipe is a finger licking flavor explosion! It’s the perfect combination of tangy sticky sauce and juicy chicken. The first bite offers a satisfying contrast of textures with the tender chicken with a crispy exterior from grilling and the sticky sauce with the sweet and savory flavors mingling together.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 376 kcal per serving

Ingredients

2 pounds - boneless and skinless chicken
2 tablespoons - vegetable oil
¼ cup - onion
8 clove - garlic
2 tablespoons - fresh ginger
¾ cup - ketchup
½ cup - brown sugar
½ cup - soy sauce
2 tablespoons - apple cider vinegar
1 tbsp - sesame oil
¼ tsp - red pepper flakes

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.

Nutrition