Chicken on a Stick
Perfect for a summery, fresh dinner or a quick 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.
Servings: 4
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.