Chicken On A Stick 3 Ways


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Chicken on a Stick x 3

chicken on a stick

All three of these chicken on a stick recipes are flavorful and easy to make. They are also great as an addition to a salad with ginger dressing. You can make just about any Asian marinade if you keep the basic essentials in your pantry. I used boneless skinless breast because it’s what I had on hand.

The following measurements are fine if you plan to make all three at the same time. If you prefer trying one at a time, double or triple a recipe to suit your family or event. You do not have to baste chicken. You can pour cooked marinade over chicken when you take it off the grill if you wish.

Serve with grilled veggies and stir fried whole wheat couscous.

Dakkochi (Korean) Chicken on a Stick

  • 1 pound chicken, your choice dark or white, cut into 2″ cubes
  • 3 cloves garlic, pressed or finely grated
  • 1 inch ginger paste,  found in produce department
  • 1/2 small onion,  grated
  • 1/2 cup unsweetened applesauce (sub for Asian pear)
  • 1/4 cup soy sauce
  • 1/2 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 green onions, chopped
  • 1/4 teaspoon pepper

~Combine all ingredients and marinade in refrigerator 3-24 hours. Drain, set marinade aside.
~Skewer chicken (skewer veggies separately, they cook differently than meat) and set aside.
~Skewer veggies and set aside. Add used marinade to a non stick pan and cook until temp reaches 160 degrees, remove from heat. Add a little chicken broth if marinade begins to dry up before coming up to necessary temperature.
~Grill chicken 3 minutes, turn once grill for 2-3 minutes brushing with marinade you brought to 160 degrees.

General Tso (Chinese)

This recipe satisfies your craving for General Tso chicken but it’s a healthier option than the fried sugary dish we’ve become accustomed too.

  • 1 pound chicken, your choice dark or white, cut into 2″ cubes
  • ¼ cup chicken stock, or substitute water
  • 1½ tablespoons tomato paste
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar

~Combine all ingredients and marinade in refrigerator 3-24 hours. Drain, set marinade aside.
~Skewer chicken (skewer veggies separately, they cook differently than meat) and set aside.
~Skewer veggies and set aside. Add used marinade to a non stick pan and cook until temp reaches 160 degrees, remove from heat. Add a little chicken broth if marinade begins to dry up before coming up to necessary temperature.
~Grill chicken 3 minutes, turn once grill for 2-3 minutes brushing with marinade you brought to 160 degrees.

Yakitori (Japanese) Chicken on a Stick

  • 1 pound chicken, your choice dark or white, cut into 2″ cubes
  • 3 tablespoons soy sauce, low sodium
  • 3 tablespoons mirin, found in grocery ethnic aisle
  • 2 tablespoons sake, can substitute with sweet white wine
  • 1 tablespoon sugar

~Combine all ingredients and marinade in refrigerator 3-24 hours. Drain, set marinade aside.
~Skewer chicken (skewer veggies separately, they cook differently than meat) and set aside.
~Skewer veggies and set aside. Add used marinade to a non stick pan and cook until temp reaches 160 degrees, remove from heat. Add a little chicken broth if marinade begins to dry up before coming up to necessary temperature.
~Grill chicken 3 minutes, turn once grill for 2-3 minutes brushing with marinade you brought to 160 degrees.

Grilled Vegetables

  • 3 colored bell peppers
  • 2 large sweet onion
  • 16 oz mushrooms
  • 1 can chunk pineapple in juice, drained, reserve juice

Cut all vegetables into 1 1/2″ pieces. Put mushrooms on their own skewers, put pineapple on their own skewers, you can mix the onions and peppers. The mushrooms and pineapple will be done before the peppers and onions. Drizzle with a little olive oil and grill until just charred but still crisp. These are so good you may want to double the recipe.

Bon Appetite~ Valerie

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