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Chicken on a Stick

 Chicken on a Stick
"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."
6 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 2 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 3/4 pound skinless chicken breasts, cut into thin strips


  • In a large bowl, combine the oil, lemon juice, soy sauce, garlic,
  • honey and seasonings. Pour 1/4 cup marinade into a large resealable
  • plastic bag; add the chicken. Seal bag and turn to coat; refrigerate
  • for at least 3-4 hours. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. On metal or soaked wooden skewers, thread
  • chicken.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill, uncovered, over medium-hot heat
  • or broil 4 in. from the heat for 3-4 minutes on each side or until
  • chicken is no longer pink, basting frequently with reserved
  • marinade. Yield: 6 skewers.
Nutritional Facts: One serving equals 97 calories,

2 of 2

Chicken on a Stick (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 31 mg cholesterol, 70 mg sodium, 2 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchanges: 2 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.