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Sweet and Salty Chicken Kebabs

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Tomato, Mozzarella, Basil and Bacon Pasta Salad-7

When I was in Finland I had the most wonderful chicken kebabs when we took a steamship dinner cruise. They reminded me of a recipe I had tried years before, and it inspired me to dig up the recipe and make my own Sweet and Salty Chicken Kebabs. This recipe is super simple – chicken is diced and marinated in a mix of low sodium soy sauce, sugar, garlic powder, and ground ginger – ingredients you might have at home already. It’s easy to prepare and loaded with sweet and salty flavor.

Chicken Kebabs-2

I wanted to make kebabs – just like I had in Finland, but you could use chicken wings or whole breasts instead. I love how the sauce caramelized on the chicken as it cooks. You can also add a tablespoon or two of sriracha to the marinade if you want a bit of spice.

Chicken Kebabs-3

I recommend using low sodium soy sauce since the chicken can get a little too salty if you use regular soy sauce. The other thing to keep in mind with this recipe is that you don’t want the chicken to marinate too long. You have two options, dice the chicken and give it an hour to marinate, or keep the chicken breasts whole and let them soak for 2 hours.

Tomato, Mozzarella, Basil and Bacon Pasta Salad-8

Sweet and Salty Chicken Kebabs

Yields 2-3

1 hrPrep Time

12 minCook Time

1 hr, 12 Total Time

Save RecipeSave Recipe


  • 1 pound Boneless Skinless Chicken Breasts
  • 15 ounces Low Sodium Soy Sauce
  • 1 cup Sugar
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Ginger


  1. Stir the soy sauce, sugar, garlic powder, and ginger together in a glass bowl.
  2. Either dice the chicken into 2 inch pieces and let it marinate for 1 hour, or keep the chicken breasts whole and let them soak for 2 hours, and then dice.
  3. Soak wooden skewers in water so they won't burn when you grill the chicken.
  4. Place the chicken on the skewers.
  5. Heat a grill or a grill pan over medium high heat. Add the chicken skewers and cook for 3 minutes per side, rotating 3 times. Serve right away.

Jenn Lake

Friday 10th of June 2016

I've learned that checking your blog first thing in the morning is always a good idea so I can plan my meals for the day : ) It always inspires me to be a better cook! This recipe looks awesome, Kit!

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