Chinese Chicken on a Stick – You ever smell something that immediately takes you back? For me, that smell is grilled skewers. Specifically, Chinese Chicken on a Stick. I still remember wandering through a night market during a trip to Hong Kong, the air thick with the aroma of soy sauce, charred chicken, and smoky sesame oil. My travel buddies and I bought a few skewers from a street vendor and stood there, eating and chatting, while the city buzzed around us.
Fast forward to last summer, I was grilling in my backyard and thought, “Why not bring a little of that magic home?” So, I started experimenting. I wanted that perfect blend of salty, sweet, and smoky—but simple enough to whip up on a weeknight. After a few tries (and one small skewer fire—oops), I nailed it.
This recipe is now my go-to for barbecues, casual dinners, or whenever I want to feel a little fancy without actually doing much work. Plus, let’s be real, food on a stick is just more fun.
Why You’ll Love This Chinese Chicken on a Stick Recipe?
- Quick and simple: Prep it in minutes, grill it fast, and enjoy!
- Packed with flavor: The marinade is sweet, savory, and perfectly balanced.
- Perfect for sharing: These skewers scream “party food.”
- Customizable: Tweak the marinade to make it your own.
- Kid-friendly: I mean, who doesn’t love eating food off a stick?
Ingredient Notes:
Before we get grilling, let’s talk about why these ingredients work so well together:
- Chicken breast or tenders: I usually go with chicken breast because it’s lean and cooks quickly, but thighs work great too if you want something juicier.
- Soy sauce: This is the base of the marinade, adding that deep, salty goodness.
- Sesame oil: Just a little goes a long way. It adds a nutty, aromatic richness.
- Honey: A touch of sweetness to balance the saltiness.
- Rice wine vinegar: This little splash of tang brightens everything up.
- Garlic and ginger powder: Easy and effective flavor boosters. If you’ve got fresh, use that for an extra punch!
- White pepper: A subtle spice that’s milder than black pepper but still adds a kick.
How To Make Chinese Chicken on a Stick?
This recipe is as easy as it gets. Seriously, if you can thread chicken onto a stick, you’re already halfway there.
Step 1: Prep the Chicken
Cut your chicken into either bite-sized chunks or long strips. Strips are great for that classic skewer look, but chunks feel heartier. Toss the pieces into a bowl or zip-top bag.
Step 2: Make the Marinade
In a small bowl, whisk together the soy sauce, sesame oil, honey, rice wine vinegar, garlic powder, ginger powder, and white pepper. Pour it over the chicken, making sure every piece is coated. Pop it in the fridge to marinate for at least an hour. If you’ve got time, let it sit for two—trust me, the flavor payoff is worth it.
Step 3: Soak Your Skewers
If you’re using wooden skewers, soak them in water for about 10–15 minutes while the chicken marinates. It’s a tiny step, but it keeps the sticks from burning up on the grill.
Step 4: Thread the Chicken
Once the chicken’s ready, thread it onto the skewers. Leave a little space between each piece so they cook evenly. And don’t worry about making them look perfect—this is casual food, not a cooking show.
Step 5: Fire Up the Grill
Preheat your grill to about 400°F. Lay the skewers on the grates and close the lid. Cook for 7–8 minutes per side, flipping once. You’re looking for that perfect golden char. Use a meat thermometer to check—they’re done when the internal temp hits 165°F.
Want To Save This Recipe?
Step 6: Garnish and Serve
Sprinkle the skewers with sesame seeds or sliced green onions for a little extra flair. Then serve them up hot. Bonus points if you enjoy them outdoors with a cold drink in hand.
Storage Options:
- Refrigerator: Leftover skewers? Just toss them in an airtight container and store them in the fridge for up to three days. Reheat on a stovetop grill or in the oven.
- Freezer: Freeze the marinated chicken before skewering. When you’re ready to cook, thaw overnight in the fridge, skewer, and grill as usual.
Variations and Substitutions:
Want to put your own spin on this recipe? Here are some ideas:
- Switch proteins: Try shrimp, beef, or even tofu for something different.
- Add spice: A teaspoon of chili paste or a dash of sriracha in the marinade will bring some heat.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Try fresh aromatics: Swap the powdered garlic and ginger for freshly minced versions if you want extra bold flavors.
What to Serve with Chinese Chicken on a Stick?
These skewers pair perfectly with a variety of sides. Here are a few suggestions:
- Rice: Steamed white rice or fried rice to soak up all that marinade goodness.
- Veggies: A quick stir-fry of broccoli, carrots, and bell peppers works beautifully.
- Noodles: Sesame noodles or lo mein for a hearty pairing.
- Dipping sauces: Sweet chili, hoisin, or peanut sauce are great options.
- Salad: A crisp cucumber salad or Asian slaw adds a refreshing crunch.
Frequently Asked Questions:
Can I bake these skewers instead of grilling?
Definitely! Bake them at 400°F on a lined baking sheet for about 15–20 minutes, flipping halfway through.
Can I use metal skewers?
Yep! Metal skewers are a great option and don’t need soaking. Just be careful—they’ll get hot.
How do I keep the chicken from drying out?
Marinating is the key. And don’t overcook—pull the chicken off the grill as soon as it hits 165°F.
So, are you ready to fire up the grill and try these Chinese Chicken on a Stick skewers? They’re easy, flavorful, and guaranteed to impress. Let me know how they turn out—I’d love to hear your thoughts (and see your photos if you share!). And don’t forget to grab one for yourself before they’re gone—trust me, they’ll go fast.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chinese Chicken on a Stick
Ingredients
- 2 pounds boneless skinless chicken breast or chicken tenders
- 2 tablespoons sesame oil
- ⅓ cup soy sauce
- 2 tablespoons honey
- 2 teaspoons rice wine vinegar
- 1 teaspoon granulated garlic
- ½ teaspoon ginger powder
- ½ teaspoon white pepper
- Sliced green onions for garnish
Instructions
Prepare the Chicken
- Begin by cutting the chicken into half-inch pieces or long strips against the grain. This ensures the chicken remains tender when cooked. Place the cut chicken into a bowl or a resealable plastic bag.
Create the Marinade
- In a mixing bowl, combine the sesame oil, soy sauce, honey, rice wine vinegar, granulated garlic, ginger powder, and white pepper. Whisk until the ingredients are well incorporated. Pour the marinade over the chicken, ensuring every piece is evenly coated. Cover the bowl or seal the bag, then refrigerate for 1–2 hours to allow the flavors to develop.
Prepare the Skewers
- While the chicken marinates, soak wooden skewers in cold water for 10–15 minutes to prevent them from burning during grilling. If using metal skewers, skip this step.
Assemble the Skewers
- Thread the marinated chicken onto the skewers, leaving a small gap between each piece to ensure even cooking. Aim to fill the skewers halfway to two-thirds for a manageable portion size.
Preheat and Grill the Skewers
- Preheat your grill to 400°F (200°C). Place the chicken skewers onto the hot grill, close the lid, and cook for 7–8 minutes per side. Flip the skewers once to achieve even cooking and grill marks. Ensure the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
Garnish and Serve
- Remove the chicken skewers from the grill and garnish them with sliced green onions or sesame seeds. Serve immediately while hot, paired with your choice of sides.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
