These Asian chicken skewers pieces are sweet-tangy marinated with Asian flavors and take less than 30 minutes to make. Most of the ingredients you probably already have in your pantry.
Table of Content
Summer isn't summery without the grill. right? I mean you have to have a few BBQ sessions. Here in the Middle East skewers are almost an everyday affair in summer.
Why make these skewers
- If you like Asian food, then you will love this recipe. The combination of soy, brown sugar, and ketchup adds a nice stickiness to the chicken, and yet, the flavors are not overpowering. The leftover marinade also makes a nice sauce to serve with the skewers.
- Most of the ingredients are easy to find or simple pantry staples.
- This is the perfect dish to make outdoors on the grill during summer or indoors on the stovetop grill.
- You can marinate the chicken ahead of time and leave the skewers in the fridge until ready to grill. Grilling these take less than 10 minutes.
- My kids love these skewers over steamed rice. But, plain or buttered noodles work just as well.
Ingredients and substitutes
- Chicken - I like chicken thighs, but chicken breast works just as well.
- Sesame Oil - Adds a nice smoky and Asian flavor, but can omit it. Sesame oil has a long shelf life, so if you do venture into Asian cooking sesame oil is a good flavor to have at home.
- Soy sauce - I like to use the low sodium soya sauce. But, if you use the regular, which has salt added, you may want to reduce the quantity of salt in the dish.
- Brown sugar - Adds flavor and color. If you don't have brown sugar - just use regular white sugar.
- Ginger/garlic - These are a must when you cook meat dishes. If you don't have fresh, go ahead and add 1tsp each of powdered garlic and ginger. Although, Asian cooking it's all about fresh ingredients.
- Ketchup - Adds a nice tangy flavor to the tomatoes.
- Onion powder - Fresh onions make the marinade very liquid and burn easily on the grills. The powder is a great way to add flavor.
Asian skewers - Chicken
- Marinade - In a marinade-safe bowl add all the marinade ingredients. Combine well so the brown sugar almost melts.
Pro tip- always marinate in glass or stainless bowls, do not use aluminum or other metal as they tend to oxidize due to the acid in the marinade.
- Marinate - Add the chicken pieces and combine well. Cover and leave to marinate for 15 mins on the counter or 3 hours in the refrigerator.
Pro tip - this chicken can be marinated up to overnight in the fridge. Thaw on the counter an hour before cooking.
- Skewers - Soak bamboo skewers in water for 30 minutes. Then thread 3 to 4 chicken pieces on each skewer.
Pro tip - soaking the skewers in water will prevent them from burning on the grill.
- Sauce - Put the remaining marinade and ¼ cup water in a saucepan or frypan over medium. Cook the marinade for 2 to 3 minutes until thick like syrup - set aside.
- Grill - Cook the chicken on a hot grill, turning once every 2 minutes until cooked on all sides. About 4 to 5 minutes per skewer. In the last two minutes, brush the chicken with the prepared sauce.
Pro tip - the sugar in the sauce adds a nice touch and color of caramelization. - Serve over steamed rice or noodles with the remaining sauce.
Tips for success
- Cut the chicken into bite-size pieces but not too small as they will shrink further.
- If possible marinate the chicken for a few hours so they absorb more flavor
- The sauce can be cooked down further until it gets sticky (eventually the sugar caramelizes it to become sticky)
- Cook the chicken closer to cooking the time to prevent it from drying out
- Don't crowd the skewers with too many chicken pieces, this will stew not grill the chicken. And, some parts towards the center can remain undercooked.
- If you don't have skewers, drain the chicken from the marinade and stir fry it in a wok or heavy bottom skillet. Add the sauce at the end of cooking. You can also toss in some boiled noodles.
- Any leftovers will keep in the fridge for 3 to 4 days.
- The chicken freezes well for up to a month too.
More skewer recipes
Frequently asked questions
How long will these chicken skewers keep?
Any leftovers will keep in the fridge for 3 to 4 days. The chicken freezes well for up to a month too.
Can I use chicken breast for these chicken skewers?
Absolutely. Chicken breast is leaner and cooks much faster. When overcooked it can become dry. So, make sure to cook just until done, about 3 minutes at first. Then, 2 minutes more should be just right.
How far in advance can I make these chicken skewers?
It is best to marinate these ahead of time, but cook them just before you are ready to eat. They can be marinated up to 4 hours ahead of time leaving you enough time to do everything else.
Is this chicken spicy?
The chili paste you use will determine how spicy these skewers will be. Reduce or use more as per your taste
Can I add vegetables to these chicken skewers?
Yes, if you want you can add pieces of veggies like onion, pepper, and tomatoes in between the chicken pieces.
Printable Recipe
Asian Skewer Chicken
Print Pin Rate Share by Email Share on FB Save GrowCalories: 51kcal
Adjust Servings Here: 6 servings
Description
These Asian chicken skewers pieces are sweet-tangy marinated with Asian flavors and take less than 30 minutes to make. Most of the ingredients you probably already have in your pantry
Video
Ingredients
- 1 lb (450 g) Chicken (cut into cubes)
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ½ teaspoon Garlic (minced)
- ½ teaspoon Ginger (grated)
- 1 tablespoon Onion powder
- 2 tablespoon Rice vinegar
- 2 tablespoon Brown sugar
- 1 tablespoon Sesame oil
- 4 tablespoon Soy sauce (or chilly oil)
- 2 tablespoon Chilly sauce (spicy)
- 2 tablespoon Ketchup
Instructions
- Marinade - In a marinade-safe bowl add all the marinade ingredients. Combine well so the brown sugar almost melts. Pro tip- always marinate in glass or stainless bowls, do not use aluminum or other metal as they tend to oxidize due to the acid in the marinade.
- Marinate - Add the chicken pieces and combine well. Cover and leave to marinate for 15 mins on the counter or 3 hours in the fridgePro tip - this chicken can be marinated up to overnight in the fridge. Thaw on the counter an hour before cooking.
- Skewers - Soak bamboo skewers in water for 30 minutes. Then thread 3 to 4 chicken pieces on each skewer. Pro tip - soaking the skewers in water will prevent them from burning on the grill.
- Sauce - Put the remaining marinade and ¼ cup water in a saucepan or frypan over medium. Cook the marinade for 2 to 3 minutes until thick like syrup - set aside.
- Grill - Cook the chicken on a hot grill, turning once every 2 minutes until cooked on all sides. About 4 to 5 minutes per skewer. In the last two minutes, brush the chicken with the prepared sauce. Pro tip - the sugar in the sauce adds a nice touch and color of caramelization.
- Serve over steamed rice or noodles with the remaining sauce.
Recipe Notes
- Cut the chicken into bite-size pieces but not too small as they will shrink further.
- If possible marinate the chicken for a few hours so they absorb more flavor
- The sauce can be cooked down further until it gets sticky (eventually the sugar caramelizes it to become sticky)
- Cook the chicken closer to cooking the time to prevent it from drying out
- Don't crowd the skewers with too many chicken pieces this will stew not grill the chicken. And, some parts towards the center can remain undercooked.
- If you don't have skewers, drain the chicken from the marinade and stir fry it in a wok or heavy bottom skillet. Add the sauce at the end of cooking. You can also toss in some boiled noodles.
- Any leftover will keep in the fridge for 3 to 4 days.
- The chicken freezes well for up to a month too.
Nutrition Information
Calories: 51- kcalCarbohydrates: 8- gProtein: 2- gFat: 1- gSaturated Fat: 1- gSodium: 908- mgPotassium: 71- mgFiber: 1- gSugar: 6- gVitamin A: 60- IUVitamin C: 1- mgCalcium: 10- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Tracy
These were absolutely delicious! I do keto, so I substituted soy sauce with coconut aminos and brown sugar with Golden Monkfruit Sweetener. I made more than I usually would, so I would have leftovers..well, there weren't any! This will most definitely be added to the dinner rotation 🙂
Veena Azmanov
Thank you so much for the lovely feedback. I've never tried these substitutes so it's good to know that they work.
Shelley
Oh my - these chicken skewers look amazing, and very much like something my family would adore! Thank you for the great tips and FAQs - I especially liked the suggestions about controlling/adjusting the spiciness (since my guys like spicy foods but my daughter doesn't), and about adding veggies, which I think is a GREAT idea! Another terrific recipe post - you have such great ideas!
Veena Azmanov
Thank you so much, Shelly. I hope you try this soon. Great day
GUNJAN C Dudani
This is a such a delicious recipe. We all loved it. My brother will make it again this weekend because he loved it so much.
Veena Azmanov
Thank you so much, Gunjan. So happy your family enjoyed it so much