Chicken On A Stick Recipe
Make Chicken On A Stick Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
Skewers & Garnish
Basting Glaze (optional)
Method
Marinated Chicken
Prepare chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut the thighs into 1 to 1-1/4 inch pieces so they thread easily on skewers and cook evenly.
Make marinade
In a medium bowl combine soy sauce, olive oil, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and salt. Whisk until honey is fully incorporated and mixture is uniform.
Marinate
Place the cut chicken in a shallow dish or resealable bag and pour the marinade over it. Toss or press to coat all pieces. Refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 2 hours, reserve about 2 tablespoons of marinade before adding raw chicken to use for basting later (or discard raw marinade).
Skewers & Garnish
Prepare skewers
If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning. Thread 3–4 pieces of marinated chicken onto each skewer, leaving a small gap between pieces so heat circulates and the chicken cooks evenly. Arrange skewers on a plate as you go.
Cook the skewers
Place the skewers on the hot grill or pan. Cook for 3–4 minutes per side, turning to get even char and color, about 10–12 minutes total depending on piece size. If using the reserved marinade for basting, brush a small amount onto skewers during the last 2–3 minutes of cooking. Discard any marinade that has touched raw chicken if it wasn't reserved separately.
Finish and rest
Remove skewers from heat when the internal temperature of the thickest piece reaches 165°F (74°C). Let them rest for 3–5 minutes to allow juices to redistribute.
Garnish and serve
Transfer the skewers to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side for squeezing over the chicken.
Basting Glaze (optional)
Make glaze
Whisk together hoisin sauce, water, and sriracha in a small bowl until smooth. If you reserved 2 tablespoons of marinade earlier, you can stir it into this glaze for extra flavor (do not add any marinade that was not reserved before contact with raw chicken).
Use glaze
Brush the glaze over the skewers during the last 1–2 minutes of cooking for a glossy, slightly sticky finish. Do not reuse leftover glaze that contacted raw chicken.