CHICKEN ON A STICK | Taste of Home Community
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Last post Jun 19, 2007 5:35 PM by meadmilier . 39 replies.

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    We get chicken on a stick at a local flea mart on the weekends. My little boy will eat nothing but this chicken and I am trying to find out how they make it. I do not know if they are Chinese or Japanese. If anyone out there can help me, I would appreciate it. You can get it plain or with barbeque sauce. They put it on the grill on skewers. the meat is so tender and juicy.
    Buffalo Chicken-on-a Stick

    Serves 4

    Kick things off with this easy appetizer. Buffalo Chicken-on- a -Stick can be grilled several hours in advance. Slice up some celery sticks for dipping, too. Increase this recipe as needed for your party; plan on ¼ pound chicken per person.


    6 tablespoons (3/4 stick) butter
    1/4-1/3 cup hot pepper sauce
    1 ½ tablespoons cider vinegar
    1 0.6 ounce envelope dry Italian salad dressing mix
    1 pound chicken tenders, rinsed and patted dry
    2 tablespoons vegetable oil
    Wooden skewers (soaked in water for 30 minutes to avoid burning)
    Purchased blue cheese dressing
    In a heavy saucepan, combine butter, hot sauce, cider vinegar and dressing mix. Stir over low heat until smooth. Taste and add more hot sauce if desired.

    Preheat grill. Place chicken tenders in a large bowl; drizzle with vegetable oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto a wooden skewer. Grill on an oiled rack until cooked through and golden brown, about 8 to 10 minutes. Brush generously with Buffalo Sauce in the last minutes of cooking. Serve with blue cheese dressing for dipping.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    WQED America's Home Cooking
    Family Favorites

    City Chicken on a Stick
    Chris Bobik(sp?)

    veal and pork cut into cubes (size of cubes will determine baking
    1 sweet onion cut into 1 in. pieces
    1 egg beaten with a little canola oil
    spice blend*
    Italian seasoned bread crumbs
    wood skewers that have been soaked in cold water. These usually
    come in package with precut meat cubes and are thicker then
    bamboo skewers.

    Alternate meat cubes on a stick placing one piece of onion in
    between each cube.
    About 5(1 in.) cubes per stick unless meat is cut small.
    Dip each skewer in egg/canola wash, season with spice blend*.
    Lighlty flour then dip again in egg/canola wash, then in bread
    Heat some oil in a frypan. Add skewers and cook till golden brown
    on all sides.
    Remove from pan and place into a casserole dish that has a piece
    of crumpled foil in the bottom. Cover.
    Bake at 350 deg. See note for times.

    *spice blend: mix equal amounts of the following spices together.
    Garlic powder, onion powder, black pepper, paprika and salt
    May use less of any spice according to your taste.

    lean meat, cut in small cubes 30-45 minutes.
    well marbled meat in larger cubes, 1 1/4 to 1 1/2 hours.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    Grilled Thai Chicken Satay with Peanut Sauce

    Ingredients for grilled chicken:

    2 lbs. boneless, skinless chicken breasts, sliced into 1/2-inch strips
    1/4 cup low-sodium soy sauce
    1 Tbs. brown sugar
    2 garlic cloves, minced
    1 Tbs. fresh ginger, minced
    2 green onions, minced
    1/4 tsp. red chili flakes

    Preparation for grilled chicken:

    In a large bowl, combine soy sauce with the next five ingredients. Blend well. Add sliced chicken, cover and refrigerate for two to three hours. Remove from refrigerator and thread one chicken slice onto each skewer. Grill over ash-white coals for three to four minutes on one side and then about two minutes on the other side. Be careful not to overcook chicken. Serve with Peanut Sauce on the side.

    Ingredients for peanut sauce:

    2 tsp. peanut oil
    1/3 cup yellow onion, diced
    2 garlic cloves, minced
    1/4 cup low-sodium soy sauce
    1 Tbs. lime juice
    1 Tbs. lemon juice
    1 dash Tabasco sauce (more, if desired)
    1 tsp. ground coriander
    1/2 tsp. ground cumin
    1 1/2 cups coconut milk
    1 cup chunky peanut butter

    Preparation for the peanut sauce:

    Heat oil in a skillet over medium-high heat, add onion and garlic and saute for three to four minutes or until onions are translucent. Stir in remaining ingredients except peanut butter. Bring to a boil, stirring constantly. Reduce heat to low and stir in peanut butter until well blended. Serve warm. Serve as an appetizer with crisp vegetables.

    Other Materials:

    30 bamboo skewers, soaked in water for 30 minutes

    * Note: Chicken may be marinated, skewered and refrigerated the day before. Grill just before the party.

    Yield: 6 servings
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    # Chipotle BBQ Chicken on a Stick

    Chipotle Barbecue Sauce
    # 1 Tab. Onion Powder
    # 3-5 Garlic cloves, finely minced
    # 2 Tab. Worcestershire Sauce
    # 1 Cup Ketchup
    # ¼ Cup Dark Molasses or packed dark brown sugar
    # 1-2 Chipotle Peppers in Adobo Sauce, minced
    # With 1 Tablespoon of Adobo Sauce**
    # 1 Cup Beer
    # ½ Cup Water
    # 1 Tab. Spicy Brown Mustard (or mustard of choice)
    # 1 Tsp. Chili Powder
    # 1 Tsp. Ground Cumin
    # 2 Tab. Cider Vinegar
    # Salt and Pepper to taste (I used ¼ tsp. pepper and ½ tsp. kosher salt)
    # 2 lbs. Chicken Tenderloins, trimmed, or boneless, skinless chicken breasts, cut into strips

    To make sauce --- can be made days ahead of time -- Mix all the ingredients together. Bring to a boil, then reduce the heat to medium-low and simmer gently, uncovered, for 30 minutes to an hour, until sauce thickens. Remove from heat. Cool sauce to room temperature before using. (Sauce can be covered and refrigerated for up to 7 days.)

    This spicy, smoky sauce is not only terrific on these chicken strips, but also is great on ribs, pork, and steaks.

    ** You can puree the entire can of chipotle peppers in adobo sauce in a mini food processor and add the chipotle paste to this sauce a tablespoon at a time until the heat you desire is achieved. Chipotles are smoked jalapeno peppers and add a wonderful smoky heat. You can store the remaining chipotle paste covered in the refrigerator and use in bbq sauces, baked beans, mayonnaise, cream cheese, eggs, potatoes, stews, etc. whenever you want to add a little smoky heat!!

    Soak wooden skewers 20-30 minutes in cold water to prevent skewers from burning. Thread chicken tenderloins onto skewers. Brush with Chipotle BBQ Sauce, and grill 4-8 minutes, turning occasionally until browned on both sides and chicken is done, but still juicy, basting with the sauce. Can also serve extra sauce on the side.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    Chicken on a Stick

    Submitted by: Chris

    "Easy recipe for marinated chicken breast cooked on skewers on the grill. These are so simple, and your family will love them!"
    Original recipe yield: 4 servings.

    Prep Time: 10 Minutes
    Cook Time: 20 Minutes
    Ready In: 1 Hour 30 Minutes
    Servings: 4 (change)


    4 skinless, boneless chicken breast halves
    1 teaspoon meat tenderizer
    1/2 cup Italian-style salad dressing


    1. Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
    2. Preheat an outdoor grill for medium heat and lightly oil grate.
    3. Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    Grilled Chicken on a Stick

    1 whole large fryer, deboned
    1 large bottle Italian salad dressing
    3 tablespoons Worcestershire sauce

    De-bone chicken and cut into large bite-size pieces. Place in a nonreactive container. Place enough Italian dressing over chicken to cover; add Worcestershire sauce, stir lightly with fork to blend. Refrigerate overnight.

    When ready to cook, let warm up slightly at room temperature. Heat grill. Place aluminum foil on grill. Punch holes in foil. Place chicken pieces on skewers and grill, turning until done.

    Source:Recipe Goldmine
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    Chicken Satay with Peanut Sauce
    Recipe courtesy Tyler Florence

    Recipe Summary
    Difficulty: Easy
    Yield: 20 skewers
    User Rating: 4 Stars

    1 cup plain yogurt
    1 teaspoon freshly grated ginger
    1 teaspoon minced garlic
    1 tablespoon curry powder
    1 1/2 pounds skinless, boneless chicken breasts, cut into strips

    20 wooden skewers, soaked in water 30 minutes
    Vegetable oil, for grilling
    Butter lettuce leaves
    Fresh cilantro leaves
    Peanut sauce, recipe follows

    Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

    Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

    Peanut Sauce:
    1 cup smooth peanut butter
    1/4 cup low-sodium soy sauce
    2 teaspoons red chili paste, such as sambal
    2 tablespoons dark brown sugar
    2 limes, juiced
    1/2 cup hot water
    1/4 cup chopped peanuts, for garnish

    Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

    Yield: 3 cups

    Episode#: FO1D02
    Life is like an onion, you peel off one layer at a time & sometimes you weep.

    Chicken Satay

    Prep Time: 15 min
    Total Time: 1 hr 25 min
    Makes: 4 servings


    1/4 cup BULL'S-EYE Original Barbecue Sauce
    1/4 cup creamy peanut butter
    1/4 cup fresh lime juice
    2 Tbsp. chopped cilantro
    1 lb. boneless skinless chicken breasts, cut into strips
    12 wooden skewers

    MIX barbecue sauce, peanut butter, lime juice and cilantro in resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the barbecue sauce mixture. Refrigerate at least 1 hour or overnight to marinate.

    PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto skewers.

    GRILL chicken 4 to 5 minutes on each side or until chicken is cooked through.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    Chicken Satay

    Can be served as an appetizer or main course depending on the size of the skewers. You can make this 24-hours in advance and cook the skewers on an outdoor grill, indoor grill or under the broiler.

    3 lbs. skinless, boneless chicken breast
    1/2 cup soy sauce
    1/2 cup vegetable oil
    1 tbls. fish sauce
    6 cloves garlic, minced
    2 tbls. sugar
    3 tbls. curry powder
    40 bamboo skewers

    Slice the chicken into strips about 1/3" thick and about 1" to 1 1/2" wide. (partially frozen pieces are easier to slice)

    In a separate bowl, combine all of the ingredients except the chicken and skewers and mix until the marinade is well blended. Place the marinade and the chicken into a plastic bag and tie the top. Gently shake the bag so that everything is well coated and place the bag in the refrigerator for at least two hours.

    If you have time, prepare the meat ahead and let sit overnight in the

    Gently thread the chicken onto the skewers and place in a shallow dish. Pour remaining marinade over the skewers and cover until ready to cook. Grill the chicken over medium heat for approximately three minutes per side. They cook very quickly and overcooking will dry the chicken out so check the heat with a sample skewer before cooking too many.

    Grill the skewers in batches so that you can serve them hot! Peanut sauce is served on the side as a dipping sauce.

    Source:Razzle Dazzle Recipes
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    THANKS to everyone for the great recipes listed. I will try all of them.
    Thanks again
    Chicken On A Stick

    Yield: 6 to 8 servings

    Skewered chicken flavored with peanuts and spices -- this unusual dish is exotic enough to thrill the grownups, but mild enough for kids -- perfect for a family cookout or a small outdoor party. Serve these with skewers of grilled vegetables -- Vidalia onions, mushrooms, zucchini, and red bell peppers. Delicious!

    * 3 pounds boneless, skinless chicken breasts, cut into cubes for skewers
    * 1/4 cup soy sauce
    * 1/4 cup orange juice
    * 2 tablespoons vegetable oil
    * 1/2 teaspoon red pepper flakes, crushed
    * 1 garlic clove, minced
    * 1/4 cup peanut butter
    * 2 tablespoons minced onion
    * 1 teaspoon ground coriander
    * 1 teaspoon ground turmeric
    * 1/2 teaspoon ground ginger
    * 1/4 cup chopped fresh cilantro

    Place the chicken in a large shallow bowl or baking dish. Combine the remaining ingredients and pour over the chicken. Marinate overnight in the refrigerator, turning a few times.

    Prepare a fire in a grill or preheat the broiler. Thread the chicken onto skewers. Grill or broil the chicken for 5 to 7 minutes on each side. Serve hot.

    Source:Yankee Magazine
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    Marinated Chicken and Red Onion Kebabs

    This recipe goes together quickly. Marinate chicken thighs and red onion quarters in olive oil and red wine vinegar. Thread them on skewers and grill or bake in the oven.


    8 boneless, skinless chicken thighs
    * 1 red onion, cut into 8 wedges (leave the root end attached0
    For the marinade:
    1/2 cup red wine vinegar
    1 garlic clove, pressed
    1-1/2 teaspoons salt
    1 Tablespoon + 1 teaspoon honey
    2 Tablespoons extra virgin olive oil
    freshly ground black pepper
    4 skewers (5 skewers if grilling the brochettes)

    If using wooden skewers, place in warm water to soak for 15 minutes. Preheat the grill or if baking, preheat the oven to 357F.
    1. Place the marinade ingredients in a bowl and whisk to combine.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
    Cut the chicken thighs into 3 pieces. Place them in the marinade and allow to stand at room temperature about 15 minutes.

    3. Thread 3 pieces of chicken onto a skewer. Add and onion wedge, finish with 3 more pieces of chicken. Repeat with the other 3 skewers. (If grilling the brochettes, thread the remaining onion wedges on the extra skewer.)

    4. To bake: Place the skewers on a baking dish. Put the remaining onion wedges on the pan and drizzle all with the marinade. Bake for 35 to 40 minutes.

    5. To grill: Grill the skewers, brushing with the marinade.

    To serve:

    Divide the skewers among 4 serving plates.

    Source:The State Fair of Minnesota
    Life is like an onion, you peel off one layer at a time & sometimes you weep.

    1/4 c. soy sauce
    1/3 c. brown sugar
    1/2 tsp. ground ginger
    20-24 cubes chicken (1 whole boneless chicken breast)

    To make teriyaki sauce, measure soy sauce, brown sugar and ginger into the fondue pot. Mix them well. Thread 5-6 chicken pieces on each skewer. Leave a little space between the pieces. Put the chicken into the refrigerator until ready to cook. Pour about half the teriyaki sauce into a plate. Save rest for a dipping sauce.

    Turn the skewered chicken around in the sauce until all pieces are coated. Lay 2 of the skewers on a paper towel and microwave the skewered chicken on high for 1 to 1 1/2 minutes or until cooked through. Repeat for other skewers.

    To eat, remove chicken from skewers onto trays. Use long forks to dip chicken pieces in the teriyaki sauce that is still in fondue pot.
    Life is like an onion, you peel off one layer at a time & sometimes you weep.