Perfect for a summery, fresh dinner or party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade!
Easy Chicken on a Stick: Juicy, Mouthwatering Delight!
There’s something irresistibly delicious about food on a stick, and this easy chicken recipe is no exception! With a bold, flavorful marinade that features red wine, honey, herbs, and garlic, it’s incredibly flavorful. Tossing it onto the grill adds beautiful char and makes it juicy!
I like to serve this for a savory dinner meal, but you could definitely use it as an appetizer, as well. In fact, no matter how you serve it, it’s guaranteed to disappear, quick! You may want to make an extra batch, because people will definitely want seconds.
What You’ll Love About This Chicken on a Stick Recipe
This one’s a winner for so many reasons. Here are just a few:
- Ultra-Tasty: Grilled chicken is yummy even with just salt and pepper, but when you give it some time in a mouthwatering marinade, it becomes infused with an explosion of flavors.
- Perfect Texture: Boneless, skinless chicken breasts can sometimes be dry, but this recipe delivers meat stays moist and tender, with some gorgeous, smoky char.
- Easy and Quick: With a short marinade and lightning-fast grilling time, you can whip up this chicken on a stick with no hassle and minimal time investment.
The Ingredients
This list is short, simple, and to the point. Here’s what you’ll need to make the best, easiest chicken on a stick:
- Chicken: Boneless, skinless chicken breasts, cut into 1-inch cubes.
- Olive Oil: Extra virgin olive oil, some for the marinade plus more for grilling.
- Vinegar: I like red wine vinegar in this dish.
- Honey: Or maple syrup, brown sugar, etc.
- Garlic: Minced, fresh garlic.
- Herbs: Oregano and thyme, both dried.
- Salt and Pepper
How to Make Chicken on a Stick
So how do you make this dish? It’s so easy. These are the steps you’ll need to follow:
- Marinate the Chicken. In a large bowl, whisk together the olive oil, red wine vinegar, honey, garlic, herbs, salt, and pepper. Place the cubed chicken in the bowl, and coat with the marinade. Then cover and chill for at least 30 minutes.
- Soak the Skewers. Metal skewers don’t need to be soaked, but wooden ones do. If you’re using wooden skewers, get them soaking for at least 20 minutes before you want to grill.
- Cook the Chicken. Heat your grill to medium-high, and oil the grates. Shake the excess marinade from each chunk of chicken and thread them onto skewers. Grill for 8 – 10 minutes on each side, until done through.
- Enjoy! Place the cooked chicken skewers on a platter, and serve them with your favorite garnishes and sides.
What Temperature Do You Grill Chicken Skewers?
You should grill these at about 375°F, which is fairly easy if you can adjust the temperature on your grill. For those using a charcoal grill, it’s a bit more involved. In general, when your coals are covered with about ⅔ white ash, you can scoot them to one side (the direct-heat side, which is hot – around 400 – 500 degrees) and cook over the other side (the indirect-heat side, which is closer to 300 – 400 degrees). Consult your grill’s manufacturer instructions for more info.
Helpful Tips
I know you’re going to love the simplicity and zesty taste of this easy chicken recipe. These helpful tips will make it even more pleasant and quick to make:
- Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
- Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
- Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
- Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.
What Do You Eat with Chicken on a Stick?
Chicken on a Stick is a very versatile dish, and you can pair it with just about any side dish. I like to keep things more or less “Mediterranean,” but you could be creative and use all kinds of dishes for a fun fusion menu. Here are just a few recipes to try:
- Fresh Salad: Accompany the skewers with a refreshing Tomato Burrata Salad featuring creamy burrata cheese, cherry tomatoes, and fresh herbs.
- Grilled Veggies: A medley of colorful grilled veggies is simple and perfect alongside this grilled chicken, and hey – if you’re heating up the grill anyway, why not? This Grilled Vegetable Plate will hit all the right notes.
- Fresh Fruit: Everyone loves fresh, sweet fruit, and it makes a wonderful side or appetizer as well. Apricots with Goat Cheese and Almond are an elevated fruit dish that’s surprisingly easy to create, and bursting with flavor.
Storing and Reheating Chicken on a Stick
If you have any leftovers (which isn’t exactly likely – these are irresistible, I’m telling you!), take the chicken off of the skewers and store them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, just until heated through.
Can I Freeze This?
Absolutely! Grilled chicken freezes well and doesn’t have to be reheated – you can just thaw it out in the refrigerator, and serve it cold. For the best results, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving (and/or reheating).
Chicken on a Stick
Ingredients
- 1 pound boneless skinless chicken breasts cut into evenly sized 1-inch cubes
- 3 tablespoons extra virgin olive oil plus more for grilling
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a large bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
- Add the chicken and toss so that chicken is evenly coated. Cover and place in the fridge to marinate for 30 minutes.
- If using wooden skewers, submerge them and let them soak in water for at least 20 minutes.
- Preheat the grill to medium-high heat (about 375°F). Brush or spray the grill grates with oil.
- Remove the chicken from the marinade and shake off the excess marinade.
- Thread the chicken onto the skewers through the meatiest part.
- Place chicken on the prepared grill and cook for 8-10 minutes.
- Flip and cook for an additional 8-10 minutes or until chicken internal temperature reaches 165°.
- Transfer the cooked skewers to a platter and serve with lemon wedges and your favorite side of veggies.
Notes
- Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
- Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
- Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
- Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.
- Storing and Reheating: To store, take the chicken off of the skewers and place them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, until just heated through.
- Freezing: To freeze, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving or reheating.
