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Sticky Chicken Skewers

  • Author: Cristina Curp
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 skewers 1x
  • Category: Appetizer
  • Method: Broil
  • Cuisine: Gluten Free
  • Diet: Gluten Free


Sticky Chicken Skewers with Whole30/ Keto modifications



  • 3lbs boneless skinless chicken thighs
  • 1/4 cup coconut aminos
  • 1 tbsp mustard ( I use Annie’s Homegrown dijon)
  • 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:

  • 2 tablespoons  maple syrup (or pineapple juice for Whole30 or lower carb)
  • 2 tablespoons 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 maple syrup or pineapple juice with the apple cider vinegar. Drizzle half of the mix over chicken.
  9. Roast at 450F for 10 minutes.
  10. Then rotate the sheet pans and turn over the skewers.
  11. Baste chicken again. Cook 15 more minutes, and done!
  12. For a cute presentation serve them out of a mason jar lined with parchment paper!


  • Serving Size: 1 skewer
  • Calories: 350
  • Fat: 20g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 28g

Keywords: Sticky Chicken Skewers