Chinese Chicken on a Stick – Juicy Glazed Skewers

Introduction

These Chinese chicken on a stick skewers are juicy, glossy, and bursting with classic sweet-savory flavor. Marinated in a fragrant soy-garlic sauce and grilled or baked to caramelized perfection, they’re a takeout-style favorite you can easily make at home.

Perfect for Chinese chicken skewers recipe lovers or anyone craving bold, satisfying meat meal recipes, these skewers feature tender chicken pieces brushed with a sticky glaze and often paired with vibrant bell peppers and onions. Whether served as a main dish, appetizer, or party food, they’re crowd-pleasing, colorful, and irresistibly delicious.

Ingredients Overview

This dish is built on a flavorful marinade, juicy chicken, and a beautifully thickened glaze. Let’s explore what makes each component work so well.

Chicken

• Use boneless, skinless chicken thighs for maximum tenderness and juiciness.

• Chicken breast can be used if preferred but will be slightly drier—just don’t overcook.

Marinade Base

• Soy sauce – salty umami base

• Brown sugar or honey – adds sweetness and helps with caramelization

• Garlic & ginger – aromatic depth

• Rice vinegar – a little tang for balance

• Sesame oil – nutty richness and authentic flavor

Optional add-ins:

• Hoisin sauce for extra depth

• Sriracha or chili flakes for heat

Vegetables (Optional)

• Bell peppers, red onion, or pineapple chunks for color and sweetness

• Threaded between the chicken pieces for a balanced bite

Glaze

• Reserved marinade simmered until slightly thickened into a sticky, glossy sauce to brush over the skewers while cooking

Garnishes

• Toasted sesame seeds

• Chopped green onions

• Chili oil drizzle (optional)

Step-by-Step Instructions

1. Marinate the Chicken

• Cut 1.5 lbs boneless chicken thighs into 1.5-inch chunks.

• In a bowl, whisk together:

  • ¼ cup soy sauce

  • 2 tbsp brown sugar or honey

  • 1 tbsp rice vinegar

  • 2 tbsp sesame oil

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • Optional: 1 tbsp hoisin sauce or ½ tsp chili flakes

• Add chicken to the marinade, cover, and refrigerate for at least 1 hour (or up to overnight).

2. Prepare the Skewers

• If using wooden skewers, soak in water for 30 minutes to prevent burning.

• Thread marinated chicken onto skewers, alternating with:

  • Chunks of bell pepper, onion, or pineapple if using

3. Make the Glaze

• Pour remaining marinade into a small saucepan.

• Bring to a simmer over medium heat and cook for 5–7 minutes, until slightly thickened.

• Set aside for basting.

4. Cook the Skewers

Option 1: Grill

• Preheat grill or grill pan to medium-high heat.

• Lightly oil the grates or pan.

• Grill skewers 4–5 minutes per side, basting with glaze, until chicken is cooked through and lightly charred.

Option 2: Oven-Baked

• Preheat oven to 425°F (220°C).

• Line a baking sheet with foil and place skewers on a rack.

• Bake for 18–20 minutes, turning and basting halfway.

• Broil for 2–3 minutes at the end for extra caramelization.

5. Finish and Serve

• Sprinkle skewers with toasted sesame seeds and green onions.

• Serve hot over rice, noodles, or as finger food with dipping sauce.

Tips, Variations & Substitutions

Pro Tips:

• Chicken thighs are forgiving and stay juicy even with high heat.

• For maximum flavor, marinate overnight.

• Always reserve some marinade for the glaze—don’t reuse raw marinade unless cooked thoroughly.

Variations:

• Sweet & Spicy: Add gochujang or sriracha to the marinade.

• Teriyaki-style: Use a mix of soy sauce, mirin, and sugar.

• Peanut Glaze: Top with chopped peanuts and drizzle with peanut sauce for a Thai twist.

Substitutions:

• Swap chicken for:

  • Beef strips

  • Pork tenderloin

  • Firm tofu or mushrooms for a vegetarian version

• Use low-sodium soy sauce if watching salt intake.

• Use maple syrup instead of honey for a slightly different sweetness.

Serving Ideas & Occasions

These skewers are incredibly versatile—perfect for everything from weekday dinners to special gatherings.

Serve With:

• Steamed jasmine rice or fried rice

• Garlic noodles or cold sesame noodles

• Cucumber salad or Asian slaw for crunch

• A drizzle of spicy mayo or hoisin dipping sauce

Great For:

• Summer BBQs

• Party platters

• Game day snacks

• Family dinners with a fun presentation

They’re handheld, flavorful, and always a hit—especially with a sticky glaze and colorful peppers.

Nutritional & Health Notes

These skewers are:

• High in protein

• Naturally dairy-free

• Easy to make gluten-free (use tamari or coconut aminos)

To lighten it up:

• Serve with vegetable sides instead of rice

• Use lean chicken breast

• Reduce sugar in the marinade and opt for a lighter glaze

Add fresh herbs or greens for more balance—think cilantro or shredded lettuce.

FAQs

Q1: Can I bake these skewers instead of grilling?

A1: Yes! Bake at 425°F for 18–20 minutes, turning and basting halfway. Broil briefly for a grilled look and caramelized edges.

Q2: What if I don’t have skewers?

A2: Simply cook the marinated chicken pieces in a hot skillet or bake them in a single layer. You can still glaze and serve with rice or veggies.

Q3: How long should I marinate the chicken?

A3: At least 1 hour for decent flavor, but 6–12 hours (overnight) gives deeper, more complex taste.

Q4: Can I freeze these?

A4: Yes. Marinate and freeze raw chicken on skewers for up to 2 months. Thaw in the fridge before cooking. Cooked skewers can also be frozen, but may lose some moisture.

Q5: Are these spicy?

A5: Not by default. The marinade is sweet-savory, but you can add chili flakes, sriracha, or fresh red chilies for heat.

Q6: What vegetables go well on the skewers?

A6: Bell peppers, red onion, mushrooms, or zucchini are great options. Pineapple chunks add a sweet contrast.

Q7: Can I prepare these ahead of time?

A7: Yes—assemble the skewers in advance and store them covered in the fridge. Cook just before serving for best texture.

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