An epicurean adventure to: China
These Chinese chicken skewers, with a Teriyaki-esque glaze, are more than just a recipe. They're a battle for the last skewer, even at the most civil of dinner tables.
Sweet, savoury, sticky, lightly charred and bursting with flavour – Chinese chicken skewers are among the simplest and easiest dishes to make. If you've hesitated before because it seems like a lot of effort, go ahead and give it a try – you might be pleasantly surprised!
While our recipe focuses on using a griddle pan, you can also opt to bake them in the oven or throw them on the BBQ.
Not a drop of that tasty marinade goes to waste either. Any leftovers are briefly cooked down into a sticky, sweet sauce and brushed over the tender chicken for the crowning glory!
Be prepared for sticky fingers (and satisfied smiles)!
Jump to:
- What's to love about this recipe
- Key ingredient notes and substitutions
- Step-by-step guide for Chinese chicken on a stick
- How to cook the chicken skewers in the oven
- How to cook the chicken skewers on the BBQ
- Variations
- Serving suggestions
- Storage, reheating and freezing
- FAQ
- More Asian-inspired recipes
- Recipe
- How to cook the chicken skewers in the oven
- How to cook the chicken skewers on the BBQ
What's to love about this recipe
- An easy recipe with impressively tasty results.
- Leftover marinade transforms into a delicious sticky sauce, ensuring nothing is wasted.
- This recipe is adaptable for various cooking methods - griddle pan, oven or BBQ.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Chicken thighs
To keep things easy, opt for already-skinned and deboned chicken thighs.
Thigh meat, often called the "brown meat" of the chicken, offers superior flavour and juiciness compared to chicken breasts (the white meat). Unlike chicken breast, thigh meat is also less likely to dry out.
While you can debone the thighs yourself, if, like us, you're not expert deboners, you might end up with thighs that look a bit shredded. So, if possible, leave it to the professionals.
How should you cut and thread the chicken?
Cut the chicken thighs into large bite-sized chunks. Deboned thighs might not have as uniform a shape as chicken breasts, so if you have longer, thinner pieces, simply fold them in half and pierce the skewer through both halves.
Don't fuss over getting perfect pieces. Just make sure they're about the same size for even cooking and pack them close together on the skewer.
**We usually slice each thigh into thirds. With 900g/2lb chicken thighs, threading four pieces onto each skewer will give you roughly eight skewers in total. This may be different for you depending on the size of the thighs you are using.
Dark soy sauce
We favour dark soy sauce for its rich, complex flavour and deep umami notes. However, light soy sauce is commonly used in marinades for Asian chicken skewers. Feel free to swap it for light soy sauce if that's what you have on hand.
Rice vinegar
A good substitute for rice vinegar is apple cider vinegar or white wine vinegar.
Garlic paste and ground ginger
You can go with finely chopped fresh garlic. However, we lean towards using garlic paste as it blends into the marinade more seamlessly. It's similar to opting for ground ginger instead of grated ginger. Of course, feel free to use fresh if that's your preference.
A generous teaspoon of garlic powder is fine to use too.
Step-by-step guide for Chinese chicken on a stick
- Combine all the marinade ingredients in a small bowl and whisk them together thoroughly.
- Pour the marinade over the chicken pieces in a large bowl and use a spoon to stir it around, making sure each piece is fully covered in the marinade.
- Cover the marinating chicken with plastic wrap and place the bowl in the fridge. Let it marinate for at least 30 minutes. You can leave it as long as overnight for more flavour.
- In the meantime, soak your wooden skewers/bamboo skewers in cold water for about 15 minutes, especially if you plan to cook the chicken on the BBQ. It helps prevent the sticks from catching fire or burning excessively.
If you are using metal skewers you can skip this step.
- Thread the chicken cubes onto the skewers, packing the pieces closely together. Feel free to add as much or as little chicken onto each skewer as you prefer.
If you have long, thin pieces of chicken, fold the pieces in half and skewer them through both halves.
- Pour the remaining marinade from the bowl into a small saucepan or frying pan. Remove any large bits of raw chicken.
- Over medium heat, simmer the marinade for about 3-4 minutes until the sauce thickens and becomes sticky (thanks to the brown sugar). You should be able to draw a line through the sauce with a spoon that disappears in a second or so.
It's important to cook the sauce thoroughly because it contained raw chicken. This ensures it's safe to eat.
- Thoroughly oil your grill pan and heat the pan over medium-high heat. Arrange the skewers on the pan, leaving enough space between them for heat circulation. Turn the heat down to medium and cook undisturbed for 3 minutes.
You can also cover the pan with a lid. This helps the chicken cook from the top as well.
- Turn the skewers around and cook for an additional 3 minutes, undisturbed. Then, turn the skewers on their sides and cook for roughly 1.5-2 minutes per side. Aim for some charring on the chicken as it adds extra flavour.
To check for doneness, slice open a thick piece of chicken right up to the centre. There should be no pinkness and any liquid should be clear. Alternatively, you can check for an internal temperature of 74°C/165°F. Cook for longer on all sides if needed.
- Using the cooked, reduced marinade you prepared earlier, generously brush each chicken skewer with the sauce using a pastry brush.
- Serve with a sprinkle of sesame seeds, sliced spring onion (green onions) or finely chopped coriander.
How to cook the chicken skewers in the oven
- Preheat your oven to 200°C (390°F).
- Line a baking sheet with parchment paper or aluminium foil.
- Arrange the skewers on the baking sheet, leaving space between them for even heat circulation.
- Place the baking sheet in the preheated oven.
- Bake for approximately 20-25 minutes or until the chicken is fully cooked, turning the skewers halfway through the cooking time.
- Slice a thick piece to ensure there's no pinkness and the juices run clear. Alternatively, use a meat thermometer to check for an internal temperature of 74°C (165°F).
- When done, use the cooked, reduced marinade you prepared earlier and generously brush each chicken skewer with the sauce using a pastry brush.
How to cook the chicken skewers on the BBQ
- If using a charcoal grill, spread the charcoal evenly to control the heat. If using a gas grill, reduce the flame to a medium level.
- On a larger BBQ, consider creating indirect heat zones by having a hotter area and a cooler area. Place the skewers over the hotter area initially for searing, then move them to the indirect side of the grill to finish cooking.
- If your BBQ has a lid, you can cover it while cooking. This helps control flare-ups and provides an oven-like environment for more even cooking.
- Brush the BBQ grates with oil to prevent sticking.
- Place the skewers on the preheated BBQ. Cook for about 3-4 minutes on one side, then turn them around and cook for an additional 3-4 minutes, allowing each side to get a nice char.
- Slice a thick piece to ensure there's no pinkness and the juices run clear. Alternatively, use a meat thermometer to check for an internal temperature of 74°C (165°F).
- When done, use the cooked, reduced marinade you prepared earlier and generously brush each chicken skewer with the sauce using a pastry brush.
Variations
- Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy twist. Swap the black pepper for white pepper.
- Incorporate citrus flavours by adding orange or lemon zest to the marinade.
- Increase the amount of garlic in the marinade for an extra garlicky punch.
- Incorporate a spoonful of peanut butter or almond butter into the marinade for a nutty richness.
- Alternate the pieces of chicken with wide slices of green or red bell pepper or pineapple.
- Add a tablespoon of oyster sauce or hoisin sauce to the marinade.
- Swap the honey for pineapple juice.
Serving suggestions
- Serve the Chinese skewers over a bed of steamed rice or Sriracha noodles.
- Pair the skewers with a side of stir-fried or roasted vegetables, such as tenderstem broccoli, bell peppers and snap peas.
- A refreshing Asian slaw made with cabbage, carrots and a light sesame dressing.
- Prepare a dipping sauce with soy sauce, sesame oil and a splash of rice vinegar for extra flavour.
- Serve with steamed buns. Let everyone create their own chicken bao!
- Opt for a lighter option with a quinoa salad mixed with colourful vegetables and a citrus dressing. Or go for a rainbow salad with Chinese-inspired dressing.
- Offer a side of peanut sauce for dipping, adding a rich and nutty flavour. Alternatively, serve with homemade Teriyaki sauce.
Storage, reheating and freezing
Storage
Store any leftover Chinese chicken skewers in an airtight container in the fridge. Make sure to cool them down to room temperature before refrigerating to maintain freshness. Consume within 2-3 days for the best taste and texture.
Reheating
When reheating, use the microwave or oven. For the microwave, cover the chicken to retain moisture and heat in short intervals to avoid overcooking. If using the oven, a quick warm-up at a moderate temperature should suffice. Be cautious not to overheat, as it can lead to dry chicken.
Freezing
To freeze, place the cooled chicken skewers in a freezer-safe container or wrap them tightly in foil or plastic wrap. Ensure they are fully cooled before freezing. Label with the date and consume within 1-2 months for optimal quality. Thaw in the fridge overnight before reheating to preserve the texture and taste.
FAQ
While some may mistake it for teriyaki chicken (which is Japanese, not Chinese), this recipe is merely inspired by it. It leans far more towards Chinese flavours with the inclusion of garlic, ginger and Five Spice.
A true Japanese teriyaki sauce typically features Mirin (a type of cooking wine) and sake. Neither of these is used in this recipe, although we do use the other two pillars of Teriyaki; sugar and soy sauce.
Recipe
Chinese chicken on a stick
Equipment
- 1 griddle pan
- 8 bamboo skewers
Ingredients
For the marinade
- 4 tablespoons dark soy sauce
- 4 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar - or cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons garlic paste - or chopped garlic
- 1 teaspoon ground ginger
- ½ teaspoon Chinese five spice
- ½ teaspoon salt
- ½ teaspoon black pepper - or white pepper
For the chicken
- 900 grams (2 lb) skinless, boneless chicken thighs, sliced into large bite-sized chunks
- optional sesame seeds, sliced spring onions or chopped coriander for garnishing
Instructions
Marinate the chicken
- Combine all the marinade ingredients in a small bowl and whisk them together thoroughly.4 tablespoons dark soy sauce, 4 tablespoons honey, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 2 teaspoons garlic paste, 1 teaspoon ground ginger, ½ teaspoon Chinese five spice, ½ teaspoon salt, ½ teaspoon black pepper
- Pour the marinade over the chicken pieces and use a spoon to stir it around, making sure each piece is fully covered in the marinade.900 grams (2 lb) skinless, boneless chicken thighs, sliced into large bite-sized chunks
- Cover the marinating chicken with plastic wrap and place the bowl in the fridge. Let it marinate for at least 30 minutes. You can leave it as long as overnight for more flavour.
- In the meantime, soak your bamboo skewers in water for about 15 minutes, especially if you plan to cook the chicken on the BBQ. It helps prevent the sticks from catching fire or burning excessively.
Preparing and cooking the chicken
- Thread the chicken pieces onto the skewers, packing the pieces closely together. Feel free to add as much or as little chicken onto each skewer as you prefer.If you have long, thin pieces of chicken, fold the pieces in half and skewer them through both halves.
- Pour the remaining marinade from the bowl into a small saucepan or frying pan. Remove any large bits of raw chicken.
- Over medium heat, simmer the marinade for about 3-4 minutes until the sauce thickens and becomes sticky. You should be able to draw a line through the sauce with a spoon that disappears in a second or so.It's important to cook the sauce thoroughly because it contained raw chicken. This ensures it's safe to eat.
- Thoroughly oil your griddle pan and heat the pan over medium-high heat. Arrange the skewers on the pan, leaving enough space between them for heat circulation. Turn the heat down to medium and cook undisturbed for 3 minutes.You can also cover the pan with a lid. This helps the chicken cook from the top as well.
- Turn the skewers around and cook for an additional 3 minutes, undisturbed. Then, turn the skewers on their sides and cook for roughly 1.5-2 minutes per side. Aim for some charring on the chicken as it adds extra flavour.To check for doneness, slice a thick piece right up to the centre. There should be no pinkness and any liquid should be clear. Alternatively, you can check for an internal temperature of 74°C/165°F. Cook for longer on all sides if needed.
- Using the cooked, reduced marinade you prepared earlier, generously brush each chicken skewer with the sauce using a pastry brush.
- Serve with a sprinkle of sesame seeds, sliced spring onions or finely chopped coriander.optional sesame seeds, sliced spring onions or chopped coriander for garnishing
Notes
How to cook the chicken skewers in the oven
- Preheat your oven to 200°C (390°F).
- Line a baking sheet with parchment paper or aluminium foil.
- Arrange the skewers on the baking sheet, leaving space between them for even heat circulation.
- Place the baking sheet in the preheated oven.
- Bake for approximately 20-25 minutes or until the chicken is fully cooked, turning the skewers halfway through the cooking time.
- Slice a thick piece to ensure there's no pinkness and the juices run clear. Alternatively, use a meat thermometer to check for an internal temperature of 74°C (165°F).
- When done, use the cooked, reduced marinade you prepared earlier and generously brush each chicken skewer with the sauce using a pastry brush.
How to cook the chicken skewers on the BBQ
- If using a charcoal BBQ, spread the charcoal evenly to control the heat. If using a gas BBQ, reduce the flame to a medium level.
- On a larger BBQ, consider creating indirect heat zones by having a hotter area and a cooler area. Place the skewers over the hotter area initially for searing, then move them to the cooler area to finish cooking.
- If your BBQ has a lid, you can cover it while cooking. This helps control flare-ups and provides an oven-like environment for more even cooking.
- Brush the BBQ grates with oil to prevent sticking.
- Place the skewers on the preheated BBQ. Cook for about 3-4 minutes on one side, then turn them around and cook for an additional 3-4 minutes, allowing each side to get a nice char.
- Slice a thick piece to ensure there's no pinkness and the juices run clear. Alternatively, use a meat thermometer to check for an internal temperature of 74°C (165°F).
- When done, use the cooked, reduced marinade you prepared earlier and generously brush each chicken skewer with the sauce using a pastry brush.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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