Chicken On A Stick (2) Recipe

Prepare chicken

Trim visible fat from the chicken thighs and pat dry with paper towels. Cut the thighs into 1 to 1 1/4-inch pieces so they thread comfortably on skewers and cook evenly.

Make marinade

In a medium bowl combine soy sauce, olive oil, honey, rice vinegar, minced garlic, grated ginger, black pepper, kosher salt, and red pepper flakes (if using). Whisk until honey is dissolved and ingredients are well combined.

Marinate chicken

Add the cut chicken pieces to the marinade and toss to coat all pieces. Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in water while the chicken marinates to prevent burning.

Assemble skewers

Thread 3 to 4 pieces of chicken onto each skewer, leaving a small gap between pieces so heat circulates. Aim for 8 skewers total (adjust number depending on portion size).

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or set the oven broiler to high with the rack 6 inches from the heat source. If using a grill, oil the grates lightly to prevent sticking.

Cook chicken

Place the skewers on the preheated grill or a foil-lined baking sheet if broiling. Grill or broil for 3–4 minutes per side, rotating once, until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned with some charred edges. Total cook time should be about 8–10 minutes depending on heat and piece size.

Rest and finish

Remove skewers from heat and let rest 3–4 minutes to allow juices to redistribute. Sprinkle with sesame seeds and chopped parsley or cilantro. Serve with lemon wedges for squeezing over the chicken.