What Part of the Chicken to Use?
For chicken on a stick use: boneless, skinless chicken thighs.
This is mainly due to the added fat content and price.
If you bought the skin-on, bone-in variety – remove the skin, bone, and cartilage.
If you’re not sure how to do this, here’s an article I wrote on this process.
Some places do sell Chicken on a stick with breast meat that’s cut length-wise but I always prefer thigh meat.
Preparing the Thighs for Chicken on a Stick
Remove chicken thighs from packaging.
Cut the chicken thighs length-wise, into 1″ strips.
You might be tempted to remove the excess fat that’s on the thighs, however I find it doesn’t tend to matter much.
If there are random large nodules that you can easily remove, do so. However the removal of all the fat isn’t necessary – fat is also flavor!
Marinade for Chicken on a Stick
While I know people tend to make substitutions in marinades, the only ingredients I wouldn’t skimp on are the ginger and gochujang.
These two ingredients are the primary taste contributors.
This marinade is for 3 lbs of chicken thighs.
Combine all of the ingredients below in specified quantities and mix thoroughly.
- 1/2 Cup Tamari Soy Sauce*
- 2 teaspoons Sesame oil
- 1/3 Cup Gochujang
- 1/3 Cup Honey
- 2 tablespoons Minced garlic
- 2 tablespoons Grated ginger
*Recipe Update 5/15: After re-testing this recently, I’ve found I prefer Tamari Soy Sauce rather than regular Soy sauce. It has a better umami taste and is less “salty” tasting.
Marinate the chicken for at least 24 hours.
Note: If you have a charcoal grill you should also soak the skewers for a minimum of 24 hours or while the chicken marinates.
Putting the Chicken on the Stick (Skewers)
After waiting 24 hours, drain the excess marinade in the trash.
When putting the chicken on the stick, attempt to slide the the chicken up the stick rather than doing a “cross-hatch” pattern like you’re weaving.
The former will stay on the stick better.
Grilling the Chicken on a Stick @ 400F
I allowed them to grill for 15 minutes before rotating and grilling on the other side for another 15 minutes.
Be mindful of the grill you’re using – if you’re using a charcoal grill, this will be much faster.
I personally like a bit of char on my chicken on a stick.
On chicken that didn’t have enough char I simply placed in the hot zones for 1-2 mins on each side until it developed.
In terms of internal temperature, go to 165F+ internal.
After the biggest piece reads 165F, take them off the grill and enjoy!
Chinese Chicken on a Stick
Ingredients
- 3 lbs Boneless, skinless chicken thighs
Marinade
- 1/2 cup Tamari Soy Sauce
- 1/3 cup Honey
- 1/3 cup Gochujang
- 2 Teaspoon Sesame oil
- 2 Tablespoon Ginger grated
- 2 Tablespoon Garlic minced
Instructions
- Slice boneless, skinless chicken thighs into 1" thick strips.3 lbs Boneless, skinless chicken thighs
Create the Marinade
- Combine marinade ingredients in the specified quantities in a large mixing bowl.1/2 cup Tamari Soy Sauce, 1/3 cup Honey, 1/3 cup Gochujang, 2 Teaspoon Sesame oil, 2 Tablespoon Ginger, 2 Tablespoon Garlic
Marinating the Chicken
- Put marinade and chicken into a gallon storage bag. Push out excess air and zip the top. Marinate for at least 24 hours. Work the marinade into the chicken by massaging it.
Grilling the Chicken
- Get your grill to 400F.
- Put chicken on the skewers by sliding them up the skewer.
- Once your grill is at 400F, put chicken on the grill for 15 minutes. After 15 minutes, flip each skewer to the other side for another 15 minutes.
- In order to achieve a char, I placed each skewer in the hot zones for 1-2 minutes on each side.
- Once they have good color, take the large piece and check the internal temperature – the biggest piece should read 165F+. Once at 165F, take off the grill and enjoy!
14 comments
Susan Vaughn
Can these be deep fried
Dylan Clay
Hey Susan!
So I’ve personally never deep fried them – but I know a few friends who do this.
Typically what they do is first cook them in the oven for 30-40 minutes at 350F. Then they’ll take them out of the oven and put them into some 325F oil for 1 minute or so.
If you put raw chicken into the oil instead it will make the oil dirty vs pre-cooking them in the oven and then finishing them in oil.
-Dylan
Jamie
Just made these. They were so good! The marinade was delicious. I have a charcoal grill so I didn’t cook them very long. Will be making these again for sure!
Dylan Clay
Happy to hear it Jamie!
-Dylan
Audrry
Could I make this in the oven? I do not have a grill
Dylan Clay
Hi Audrey!
So I wouldn’t do these in the oven. Rather, I’d use your range and use a griddle (or similar, metal flat-top cookware) with your burners set to around medium/high heat.
Your oven has strong convective heat and won’t really give you that radiant heat you need for a crust/sear/char that you’ll miss from the grill. Where-as the range/stove top will get close enough. The thigh meat is also rather thin and will cook and finish on the range.
-Dylan
Simply A
Usually I cannot stand recipe blogs that have long drawn out stories and what not, but this was very helpful! No story about your childhood and cold nights lol just tips on what meat to buy, the materials you need, etc. I was not aware that I needed to soak my skewers and other blogs don’t even mention this! This is my second attempt at grilling anything on a skewer and the first attempt with shrimp did not go well. The sticks caught fire!
Anyway, prepped this yesterday and grilled this afternoon. The marinade is so yummy! The teen could not stop eating them! Next time I’ll have to double the batch! Thank you for the clear instructions and photos! It was a hit!
Dylan Clay
Glad to hear the recipe was hit!
Believe me, your experiences with most recipes on the internet is a shared experience; With every recipe I write I just want folks to have an answer to any possible question they might have – whether it’s nuances related to the meat or the actual cooking of the food.
Most recipes seem to assume people know things where-as I don’t.
Sujatha Alla
Along with the recipe, I love the way you described the grades of meat and other precautions and tips. Very comprehensive.
Dylan Clay
Happy to help Sujatha!
Annette
Love the recipe
Dylan Clay
Thanks Annette!
Mandie
Did you use spicy gochujang in this recipe? Gochjang is not available locally here, I will have to order it. I see spicy and some made with brown rice and red pepper…
Dylan Clay
Hi Mandie!
The Gochujang in this recipe is “Bibigo gochujang” which is advertised as “Hot and Sweet.”