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chinese chicken on a stick recipe

Chinese Chicken on a Stick

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Course: Main Course
Cuisine: American, Chinese
Prep Time: 2 days
Cook Time: 35 minutes


  • Grill
  • Large mixing bowl
  • One-gallon storage bags
  • Measuring cups
  • Tablespoon and teaspoon
  • Wooden skewers
  • Large plate or serving tray


  • 3 lbs Boneless skinless chicken thighs


  • 3/4 cup Soy sauce
  • 1/2 cup Honey
  • 1/2 cup Gochujang
  • 2 Teaspoon Sesame oil
  • 2 Tablespoon Ginger grated
  • 2 Tablespoon Garlic minced


  • Slice boneless, skinless chicken thighs into strips. Leaving on fat and removing nodules as you deem fit.

Create the Marinade

  • Combine in a large mixing bowl: ¾ cup soy sauce, ½ cup honey, ½ cup gochujang, 2 teaspoons of sesame oil, 2 tablespoons of fresh grated ginger, and 2 tablespoons of minced garlic; Mix until fully incorporated.

Marinate the Chicken

  • Put the chicken strips into a one-gallon storage bag. Put the chicken-laden bag into another one-gallon storage bag.
  • Pour the marinade into the storage bag with the chicken.
  • Push air out of the the marinade bag and seal. Do the same for the second bag.
  • Work the marinade into the chicken by massaging it.
  • Marinate the chicken for 24- 48 hours. Throughout the day, flip the bag over so that all parts of the chicken are fully marinated.

Grilling the Chicken

  • On my pellet grill I set the temperature to 400F or "High Heat" on PID mode.
  • Position the chicken-skewers away from the hot zones. Grill for 15 minutes.
  • After 15 minutes, flip the skewers over.
  • In order to achieve a char, I placed each skewer on the hot zones for 1-2 minutes on each site.
  • Take the largest chicken on a stick off the grill and take the internal temperature; Chicken is considered safe to eat at 165F.


If you're using a charcoal grill, it's recommended to soak the wooden skewers at the same time the chicken marinates to prevent them from combusting. If you're using a pellet or gas grill, you do not need to soak the sticks.