Sticky chicken skewers

Ingredients

• 2 large (approximately 300 g / 10 oz)chicken breast fillets
• 4 tablespoonstomato ketchup
• 2 tablespoonshoney
• 2 tablespoonsWorcestershire sauce
• 1 tablespoonDijon mustard
• 1 teaspoonminced garlic
• ½ teaspoongrated ginger
• ½ teaspoon (optional)dried chilli flakes
• ½ teaspoon, or to taste (optional)salt

Instructions

1. 1

   Cut the chicken

   Cut the chicken into cubes of about 2 cm (1 inch). Aim for 16–20 cubes from each breast, then put them in a large bowl.

2. 2

   Marinate the chicken

   Mix all the marinade ingredients together and pour them over the chicken. Stir to coat, cover the bowl and refrigerate for 30 minutes.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F).

4. 4

   Thread the skewers

   Thread 4 pieces of chicken onto each wooden skewer and arrange them on a baking tray lined with foil. Repeat with the remaining chicken, then spoon any leftover marinade over the skewers.

5. 5

   Bake the chicken

   Bake in the preheated oven for 15–20 minutes, until the chicken reaches an internal temperature of 74°C (165°F).

What are sticky chicken skewers?

Chicken skewers are pieces of chicken threaded onto sticks and cooked with a coating or marinade. This American-style version gets its sticky, sweet-and-savoury character from ketchup, honey, Worcestershire sauce and mustard.

The method keeps things straightforward: marinate the chicken, thread it onto skewers and bake. That makes the skewers easy to serve as a party bite or alongside a simple supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 58 calories, 7g protein, 6g carbs, 1g fat.

Chicken supplies most of the protein, while the ketchup and honey contribute much of the carbohydrate and sweetness. The marinade is relatively low in fat, with only a small amount coming from the ingredients listed. For a more balanced plate, serve the skewers with vegetables and rice or pasta.

The marinade ingredients

Sweet and tangy: ketchup and honey form the base of the glaze, while Worcestershire sauce and Dijon mustard add savoury sharpness.

Aromatic extras: garlic and ginger bring depth, and dried chilli flakes add optional heat. Salt is optional too, so taste the mixture before adding it if you prefer.

Cut the chicken evenly

Even pieces: aim for cubes around 2 cm so they cook at a similar pace. The recipe suggests 16–20 cubes from each breast.

Coat well: stir the chicken through the marinade before covering the bowl. The 30-minute rest gives the flavours time to cling to the pieces.

Threading and baking

Four per skewer: thread 4 chicken pieces onto each wooden skewer and arrange them on the foil-lined tray. Spoon over any marinade left in the bowl, as directed.

Check doneness: bake for 15–20 minutes at 200°C, checking that the centre of the chicken reaches 74°C. The temperature is a more reliable doneness cue than colour alone.

Serving ideas

For a snack or starter, serve the skewers on their own so they are easy to pass around. Keep any accompaniments simple, since the marinade already brings sweetness and savoury flavour.

For supper, pair them with a bowl of rice or pasta and your favourite vegetable. Those sides turn the skewers into a more complete meal without adding much work.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so the pieces cook evenly.
• Cover the bowl while the chicken marinates in the refrigerator.
• Line the baking tray with foil before arranging the skewers on it.
• Spoon the leftover marinade over the chicken before baking, as the recipe directs.
• Check the thickest chicken piece with a food thermometer for the stated 74°C centre temperature.

Variations

• Turn up the heat: Keep the chilli flakes in the marinade for a spicier result.
• Leave out the chilli: Omit the flakes for a milder, sweet-and-savoury flavour.
• Adjust the salt: Skip the optional salt or add it to taste.
• Make it a supper: Serve the skewers with rice or pasta and your favourite vegetable.

Common mistakes to avoid

• Uneven cubes: Cut the chicken to roughly 2 cm so the pieces cook at a similar rate.
• Short marinating: Leave the covered chicken in the refrigerator for the full 30 minutes.
• Crowded threading: Use 4 chicken pieces per skewer, as specified, rather than packing on extra pieces.
• Guessing doneness: Check that the centre reaches 74°C instead of relying on appearance alone.
• Discarding the leftover marinade: Spoon it over the chicken on the tray before baking, as directed.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 2 days. Reheat until piping hot throughout; avoid leaving cooked chicken at room temperature for extended periods.

Frequently asked questions