All it takes to make these sticky chicken skewers is half an hour in a sweet sticky honey-based marinade, then it’s into the oven for twenty minutes and they are ready to serve. Couldn’t be easier – but so tasty!
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Sticky chicken skewers
I’m loving the party snacks that you can pick up in the supermarkets at this time of year – especially the sticky chicken skewers. They’ve got a gorgeous sticky glaze and the chicken is so moist and juicy. In fact, I love them so much that I’ve made my own version!
I love this recipe – it’s so versatile – you can serve the chicken skewers as a starter or just hand them round as a snack at your next get-together. What’s more, if you add a bowl of rice or pasta and your favourite vegetable they make a quick and easy supper for those times when you just don’t feel like cooking.
Why I think you’ll love them too
There are so many reasons why I think you’ll love these sticky chicken skewers. They are:
- Super easy to make – just marinate the chicken for half an hour in the delicious glaze, thread it on to skewers and bake for 20 minutes.
- Healthier than deep fried chicken – these sticky chicken skewers are baked in the oven without any oil.
- So tasty – the honey and mustard glaze is combined with tomato ketchup, Worcestershire sauce, chilli, garlic and ginger for a flavour sensation.
- Versatile – serve them as a starter or a party hors d’oeuvre (along with this Jack Daniels dipping sauce) or turn them into a quick and easy meal with the addition of rice or noodles and your favourite vegtable.
- Economical – you get far more chicken skewers from this recipe than you would from a couple of boxes of store-bought ones.
In addition, if you don’t fancy the marinade I’ve used you can just use a jar of your favourite marinade instead. (Makes them even easier to make).
**You can find the complete recipe with all the ingredients and detailed instructions for making these sticky chicken skewers on the printable recipe card at the end of this post**
This recipe will make 8 to 10 chicken skewers, depending on how big you make the chicken cubes. If you want to make a larger batch, just use extra chicken and double the marinade ingredients.
- Chicken – I’ve used skinless chicken breast fillets, but you could use deboned skinless chicken thighs instead.
- Mustard – Dijon mustard gives a milder flavour, or for a stronger kick use English mustard. I would’t use wholegrain mustard as the seeds may burn when the chicken is in the oven.
- Worcestershire sauce – substitute with soy sauce.
- Tomato ketchup – substitute with half the amount of tomato paste thinned down with a little water.
- Dried chilli flakes – this provides a nice touch of heat and you can adjust this to your own taste. Substitute with cayenne pepper if you don’t have chilli flakes or if you don’t like chilli you can leave it out altogether.
- Ginger – if you have fresh ginger you can peel and crush it, or for convenience just use a jar of crushed ginger paste.
- Garlic – either freshly minced garlic cloves, or crushed garlic from a jar.
I haven’t included salt in the picture as this is optional and to your own taste.
How to make sticky chicken skewers
You will need a mixing bowl for the marinade and a large baking tray. My top tip here is to line the baking tray with tin foil which will firstly prevent the skewers from sticking, but more importantly, will make the washing up a lot easier.
You will also need some wooden skewers. If you are worried about the skewers burning in the oven, soak them in cold water while the chicken is marinating. I didn’t soak mine, and they didn’t burn.
Then mix all the marinade ingredients together and pour it over the chicken.
The oven should be preheated to 200C / 400F.
The actual time you bake the chicken skewers will depend on the size of the chicken cubes. Check them after 15 minutes and give them a few minutes longer in the oven if necessary.
- If you have a probe thermometer you can check the internal temperature of the chicken. Cooked chicken will have an internal temperature of 74C / 165F.
- Otherwise cut a piece of chicken in half – if it is properly cooked it will be completely white with no pink showing.
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Yes – you can freeze the uncooked, marinated chicken skewers PROVIDED that you have made them with fresh unfrozen chicken – not chicken that has been previously frozen and then defrosted.
Just assemble the skewers and pack them into a suitable freezer container, along with any remaining marinade.
Freeze for up to three months.
To use, allow the chicken skewers to defrost in the refrigerator (or defrost them in the microwave if you are in a hurry) then arrange them on a baking tray and bake as per the recipe instructions.
You can assemble the chicken skewers the day before you intend to cook them and store them in a covered container in the refrigerator.
Here are a few ideas for marinades that you can purchase in jars or bottles from your local supermarket:
– teriyaki sauce
– barbeque sauce
– sweet and sour sauce
– curry sauce
For 10 chicken skewers you will need approximately half a cup of sauce.
Pin for later
If you would like to save this recipe for sticky chicken skewers to make later, why not pin it to one of your Pinterest boards so you can find it easily. Just click on the image below.
Other chicken recipes
If this isn’t quite what you are looking for, why not take a look at some of my other chicken recipes.
- Crispy fried chicken tenderloins
- Crispy chicken parmesan with marinara sauce
- Satay chicken skewers
- Crispy chicken wings with barbeque sauce
- Oven-baked peri peri chicken – just like Nandos
Sticky chicken skewers
(Click the stars to rate this recipe)
- 2 large chicken breast fillets approximately 10 ounces or 300 grams
- 4 tablespoons tomato ketchup
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- ½ teaspoon dried chilli flakes optional
- ½ teaspoon salt or to taste (optional)
- Cut the chicken into approximately 1-inch sized cubes (about 2 cm). You should get between 16 and 20 cubes from each chicken breast. Place the chicken in a large bowl.2 large chicken breast fillets
- Combine all the marinade ingredients and then pour the marinade over the chicken. Stir well to coat then cover the bowl and place it into the refrigerator for half an hour to marinate.4 tablespoons tomato ketchup, 2 tablespoons honey, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon minced garlic, ½ teaspoon grated ginger, ½ teaspoon dried chilli flakes, ½ teaspoon salt
- Preheat the oven to 200°C / 400°F.
- Thread 4 pieces of chicken onto a wooden skewer and place it on the baking tray which you have lined with tin foil. Repeat until all the chicken has been skewered. Then spoon any remaining marinade over the chicken on the baking tray.
- Place the baking tray in the preheated oven and bake for 15 to 20 minutes until the internal temperature of the chicken reaches 74°C/165°F.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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