Name: Home Kitchen Grilled Sticky Sweet Chicken Skewers
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 3/4 cup ketchup (kitchen-made or store-bought); 1/2 cup brown sugar; 1/2 cup low-sodium tamari (or low-sodium soy sauce); 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 3/4 teaspoon red pepper flakes (more or less to taste); 1½ tablespoons olive oil; 1/3 cup finely chopped shallot; 4 cloves garlic; 2 tablespoons ginger paste; 2 pounds boneless skinless chicken breast halves

So these were satisfying.

Bet you didn’t expect me to say that, did ya? I positively love when meat or seafood is grilled and then slathered in a sauce so that when it touches the grill, it caramelizes into a sticky flavor-packed mess. I’m talking about having to lick your fingers clean kind of sticky.

I made these grilled sticky sweet chicken skewers for dinner on Tuesday afternoon because I knew we would be home late and I am adamant about not stopping anywhere for carryout.

Since these reheat beautifully, it was a no brainer. I served them with coconut rice, roasted broccoli and extra sauce on the side.

To Make The Sticky Sweet Sauce Gather:

ketchup
garlic
shallot
ginger
brown sugar
tamari (or use low-sodium soy sauce)
rice vinegar
toasted sesame oil
red pepper flakes

If using wooden skewers then soak them for 20 minutes to an hour so they don’t burn up too quickly.

In a medium bowl, measure and add 3/4 cup ketchup (store-bought or kitchen-made), 1/2 cup brown sugar, 1/2 cup of low-sodium tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil and 3/4 teaspoon red pepper flakes – or more or less to taste.

Mix well until all the ingredients are thoroughly combined and the sauce is thick.

Add 1-1/2 tablespoons of olive oil to a skillet and sauté 1/3 cup finely chopped shallot until tender. Then add in 2 tablespoons grated fresh ginger and 4 large cloves of garlic that have been minced.

Cook for an additional 2 minutes before pouring in the sauce. Simmer on low for 8 to 10 minutes.

YUM! and it smells memorable too!

Cool the sauce completely before using. I pour it into a smaller bowl and set that into a larger bowl filled with ice. Stir the sauce occasionally to release steam until cooled– this way it takes about 30 minutes to cool.

Grease grill grates with olive oil before preheating to 400℉ (or 200℃).

Once the sauce has cooled, toss 1/2 cup of it with the chicken.

Reserve 1/2 cup for brushing on the chicken when on the grill. The remaining sauce can be saved and then served with the grilled chicken skewers.

Meanwhile, thread the chicken onto skewers.

If using wooden skewers soak for at least 20 minutes to an hour.

Once the grill has preheated, place the skewers onto the grates.

Cover and cook for 5 to 7 minutes. Use tongs to turn the skewers over.

Then baste the chicken skewers with more of the sauce.

Again, cover and cook for 4 to 5 minutes or until the chicken is fully cooked. Turn and brush one more time before taking the skewers off of the grill.

The smoky char mixed with the sweet sauce is indescribable!

These skewers went fast! In the past I’ve served them with rice, salad, grilled corn or roasted broccoli– but genuinely you can do anything you’d like.