Grilled Sticky Sweet Chicken Skewers

Grilled Sticky Sweet Chicken Skewers are just that- sticky and deliciously sweet! Cubed pieces of chicken breast are tossed in a sticky and sweet, ginger and garlic sauce and then threaded onto skewers and grilled. The sauce caramelizes while on the grill, so you get the char plus the sweet glaze — which is an amazing flavor-punch to your tastebuds.

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So these were delicious. Bet you didn’t expect me to say that, did ya? I positively love when meat or seafood is grilled and then slathered in a sauce so that when it touches the grill, it caramelizes into a sticky delicious mess. I’m talking about having to lick your fingers clean kind of sticky.

I made these grilled sticky sweet chicken skewers for dinner on Tuesday afternoon because I knew we would be home late and I am adamant about not stopping anywhere for carryout.

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Since these reheat beautifully, it was a no brainer. I served them with coconut rice, roasted broccoli and extra sauce on the side.

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The sticky sweet sauce is simple; it’s ketchup based and then there’s garlic, shallot, ginger, brown sugar, tamari, rice vinegar, toasted sesame oil and red pepper flakes.

If using wooden skewers then soak them for 20 minutes to an hour so they don’t burn up too quickly.

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In a medium bowl, whisk together 3/4 cup ketchup (store-bought or homemade), 1/2 cup brown sugar, 1/2 cup of low-sodium tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil and 3/4 teaspoon red pepper flakes (more or less to taste) until all the ingredients are thoroughly combined and the sauce is thick.

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Add 1-1/2 tablespoons of olive oil to a skillet and sauté 1/3 cup finely chopped shallot until tender. Then add in 2 tablespoons grated fresh ginger and 4 large cloves of garlic that have been minced. Cook for an additional 2 minutes before pouring in the sauce. Simmer on low for 8 to 10 minutes.

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YUM! and it smells amazing too!

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Cool the sauce completely before using. I pour it into a smaller bowl and set that into a larger bowl filled with ice. Stir the sauce occasionally to release steam until cooled– this way it takes about 30 minutes to cool.

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Once the sauce has cooled, toss 1/2 cup of it with the chicken. Reserve 1/2 cup for brushing the chicken on the grill and the rest can be served on the side with the grilled chicken skewers.

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Clean your grill grates, spray or wipe with oil before reheating to about 400 degrees. Meanwhile, thread the chicken onto skewers. If using wooden skewers soak for at least 20 minutes to an hour.

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Place the skewers onto the grates, cover and cook for 5 to 7 minutes. Use tongs to turn the skewers over.

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Then baste the chicken skewers with more of the sauce, cover and cook for 4 to 5 more minutes or until the chicken is fully cooked. Turn and brush one more time before taking the skewers off of the grill.

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The smoky char mixed with the sweet sauce is indescribable! These skewers went fast! In the past I’ve served them with rice, salad, grilled corn or roasted broccoli– but really you can do anything you’d like.

Now, who’s ready to get sticky?

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Grilled Sticky Sweet Chicken Skewers

Grilled Sticky Sweet Chicken Skewers are just that! Chicken breasts tossed in a sticky and sweet, ginger and garlic sauce that caramelized on the grill. The char plus the sweet glaze is an amazing flavor combination.

Yield: 4 to 6 depending

Prep Time: 10 minutes

Cook Time: about 30 minutes (total) plus 30+ minutes to cool sauce

Total Time: about 1 hour 10 minutes

Ingredients:

3/4 cup ketchup (homemade or store-bought)

1/2 cup brown sugar

1/2 cup low-sodium tamari (or low-sodium soy sauce)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

3/4 teaspoon red pepper flakes (more or less to taste)

1-1/2 tablespoons olive oil

1/3 cup finely chopped shallot

4 (large) cloves garlic

2 tablespoons grated fresh ginger

1-1/2 to 2 pounds boneless skinless chicken breast halves

Directions:

Combine ketchup, sugar, tamari, vinegar, sesame oil and red pepper flakes.

Heat a 10-inch skillet on medium-low, add olive oil and shallots and sauté until tender. Add garlic and ginger and cook for 1 minute before pouring in the sauce. Simmer for 8 to 10 minutes then transfer to a dish to cool completely. *Speed up the process by setting the bowl with the sauce into another, larger bowl filled with ice.

Once the sauce has cooled, pour 1/2 to 3/4 cup over the chicken and toss to coat. Reserve 1/2 cup for brushing and the remaining sauce can be served on the side.

Grease grill grates and preheat to 400.

Thread the chicken onto skewers (soak wood skewers for 20 minutes prior to using) and place on the grill, cover and cook for 5-7 minutes. Use tongs to turn the chicken skewers, brush with sauce. Cover and continue to cook for 5 to 7 more minutes. Turn, brush again with more sauce and remove to a platter to serve.

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