Asian Chicken on a Stick Recipe

Name: Asian Chicken on a Stick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 whole Boneless/skinless Chicken Thighs, Trimmed Of Excess Fat; 10 whole Bamboo Skewers; 1/2 cups Soy Sauce; 3/4 cups Pineapple Juice; 3/4 cups Cola (no Diet); 4 cloves Garlic, Crushed; 1 teaspoon Ginger Paste; 1 teaspoon Chinese Five Spice; 1/2 teaspoons Black Pepper, Ground Fresh; 1/2 teaspoons Red Pepper Flakes; 1/2 cups Chili Sauce (Heinz, Of Course); ⅓ cups Hoisin Sauce; 1/4 cups Rice Wine Vinegar; 1/4 cups Pepper Jelly; 1/4 teaspoons Chinese Five Spice

Servings: persons

15 whole Boneless/skinless Chicken Thighs, Trimmed Of Excess Fat
10 whole Bamboo Skewers
1/2 cups Soy Sauce
3/4 cups Pineapple Juice
3/4 cups Cola (no Diet)
4 cloves Garlic, Crushed
1 teaspoon Ginger Paste
1 teaspoon Chinese Five Spice
1/2 teaspoons Black Pepper, Ground Fresh
1/2 teaspoons Red Pepper Flakes
1/2 cups Chili Sauce (Heinz, Of Course)
⅓ cups Hoisin Sauce
1/4 cups Rice Wine Vinegar
1/4 cups Pepper Jelly
1/4 teaspoons Chinese Five Spice

1
Combine all of the marinade ingredients in a large zip-top bag, seal and shake gently to combine.
2
Add the chicken thighs to the bag, seal (removing the excess air) and squish the chicken around to ensure even coverage.
3
Put the bag in a bowl or baking dish and refrigerate for four hours.
4
Combine all of the glaze ingredients in a small sauce pan.
5
Bring the glaze just to a boil over medium heat.
6
Remove from the heat and set aside.
7
If you plan to use bamboo skewers, soak them submerged in water for at least an hour.
8
Prepare your grill for indirect cooking at medium-high heat (about 375 F).
9
Remove the chicken from the marinade and drain well.
10
Slide three pieces of chicken onto a pair of parallel skewers (about an inch apart).
11
Repeat with the remaining thighs.
12
Grill the chicken over direct heat for about two minutes, or until they are seared nicely.
13
Flip the skewers over and sear the other side.
14
Move the skewers to the indirect side of the grill and cook them until the internal temperature is 165 F (about 10-15 minutes).
15
Brush both sides of the chicken with the glaze and quickly move them over the direct heat for a minute or so.
16
You just want the glaze to get sticky and lightly browned.
17
Flip the skewers over and cook another minute.
18
Remove the skewers from the grill, coat them again with the glaze.
19
Serve and enjoy!

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 15 whole Boneless/skinless Chicken Thighs, Trimmed Of Excess Fat, 10 whole Bamboo Skewers, 1/2 cups Soy Sauce, 3/4 cups Pineapple Juice, and more.

Yes, Asian Chicken on a Stick falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Chicken on a Stick

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions