Try out this Easy Sticky Chicken Kabob recipe tonight! I am sure you already have the ingredients in your house! 

I love chicken kabob recipes, but I don’t like adding veggies to them. I do love grilled veggies but sometimes I feel like the veggie flavor takes over and the meat tastes more like the onions and peppers than the marinade I used.

So for this easy chicken kabobs recipe – we are using all meat with a delicious marinade that has a little kick and sweetness. You can make this marinade the day before since you have to cook it and let it cool completely before you add it to your chicken. It’s an easy and inexpensive kabobs recipes!

We have people over for dinner on Friday nights. I get tired of burgers and hot dogs so I threw these ingredients together for a different meal. They were a huge hit! The kids and adults loved them. I loved how easy they were to make. They have so much flavor!

(Don’t worry if you are last minute like me – you can make the marinade and then stick it in the freezer for about 30 minutes. Make sure you stir it after about 15 minutes.)

Some more tips to make this Chicken Kabob Recipe..

• You can make this chicken kabobs marinade a day in advance. 
• I love these frozen diced onions. They make it so much easier when the recipe calls for diced onions.
• I also love the minced garlic in a jar. I use it in all my recipes that call for garlic.
• Make sure you reserve some of the marinade so you can baste the chicken as it grills for extra flavor!
• I prefer to use chicken breast but if you like chicken thighs you can also use it in this recipe.
• If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t burning when you grill them.

Click here for the Printable Recipe for Easy Sticky Chicken Kabobs

       

Easy Sticky Chicken Kabobs Recipe

• 2 pounds boneless skinless chicken – cut into cubes (The smaller they are the faster they will cook)
• 2 tablespoons oil
• ¼ cup minced onion
• 8 cloves garlic, minced
• ½ cup brown sugar
• ½ cup low sodium, soy sauce
• ¾ cup ketchup
• 1 tablespoon sesame oil
• 2 tablespoons apple cider vinegar
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes, optional for extra heat

Instructions:

Heat oil in a medium saucepan. Add onions and saute until soft and translucent.Add garlic and saute until fragrant, about 1 minute. (Be careful not to burn them.)

Add remaining ingredients and simmer for 6-7 minutes.

Remove from heat and cool sauce completely.

Place chicken in a plastic container with a lid and pour about ¾ of the sauce over chicken; reserve remaining sauce for basting.

Refrigerate for at least 4 hours to overnight.

Remove chicken from marinade and throw marinade away.

Thread chicken onto the skewers.

Preheat grill to medium-high. Then place chicken on grill and grill until well browned on one side, about 5 – 7 minutes.

Turn chicken and baste with sauce.

 

Grill another 5 to 7 minutes. Turn and baste again.

Continue grilling until well caramelized and the internal temperature reaches 160 degrees.

Optional – you can serve the chicken kabobs with reserved sauce.

Now I need some easy and delicious beef kabob recipes! Share your favorites in the comments! 

Yield: 6

Easy Sticky Chicken Kabob Recipe

Print

Chicken dinners can get borning. My kids love this recipe for sticky chicken kabobs. They ask for it every week!

Prep Time 4 hours

Cook Time 15 minutes

Total Time 4 hours 15 minutes

Ingredients

• 2 pounds boneless skinless chicken – cut into cubes (The smaller they are the faster they will cook)
• 2 tablespoons oil
• ¼ cup minced onion
• 8 cloves garlic, minced
• ½ cup brown sugar
• ½ cup low sodium, soy sauce
• ¾ cup ketchup
• 1 tablespoon sesame oil
• 2 tablespoons apple cider vinegar
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes, optional for extra heat

Instructions

1. Heat oil in a medium saucepan. Add onions and saute until soft and translucent
2. .Add garlic and saute until fragrant, about 1 minute. (Be careful not to burn them.)Add remaining ingredients and simmer for 6-7 minutes.
3. Remove from heat and cool sauce completely.
4. Place chicken in a plastic container with a lid and pour about ¾ of the sauce over chicken; reserve remaining sauce for basting.
5. Refrigerate for at least 4 hours to overnight.
6. Remove chicken from marinade and throw marinade away.
7. Thread chicken onto the skewers.
8. Preheat grill to medium-high. Then place chicken on the grill and grill until well browned on one side, about 5 – 7 minutes.
9. Turn chicken and baste with sauce.
10. Grill another 5 to 7 minutes. Turn and baste again.
11. Continue grilling until well caramelized and the internal temperature reaches 160 degrees.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 461Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 135mgSodium: 1172mgCarbohydrates: 27gFiber: 0gSugar: 22gProtein: 46g

Please note this is just an estimate for the nutritional values.

Did you make this recipe?

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