Sticky Chicken Skewers


Need a quick dinner idea or an easy potluck option? These sticky chicken skewers are it!

I took these to your 4th of July potluck and they were a hit. Easy so make and perfect for your next tailgate, birthday or bbq!

Besides sticky + chicken are two words that just belong together!


Sticky Chicken Skewers


  • 3lbs boneless skinless chicken thighs
  • 1/4 cup coconut aminos
  • 1 tbsp mustard ( I use Annie’s Homegrown)
  • 1 tbsp pink Himalayan salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 2 tbsp fat
  • Basting Mix:
  • 1/4 cup maple syrup (sub coconut aminos for Whole30)
  • 2 tbsp apple cider vinegar


  1. Cut your thighs in half horizontally, place in a large bowl. Whisk together all of the seasoning/marinade ingredients then add to the bowl with the chicken.
  2. Mix and let marinate for 20 minutes.
  3. Thread each half chicken thigh on to a bamboo skewer.
  4. Set your oven racks to the top half of the oven. Set your oven to preheat at 450F.
  5. Line two baking sheets with parchment paper.
  6. Then place a cooling rack over each one.
  7. Arrange your chicken skewers on the racks.
  8. In a jar or squeeze bottle shake up 1/4 cup maple syrup with 1-2 tbsp apple cider vinegar.
  9. Drizzle liberally over chicken.
  10. Roast at 450F for 10 minutes.
  11. Then rotate the sheet pans. Baste chicken again.
  12. Cook 15 minutes, and done!
  13. For a cute presentation serve them out of a mason jar lined with parchment paper!