Chicken on a Stick — The Recipe That Had the Whole Building Coming Back for Seconds

Memorial Day weekend. I hosted the building cookout again — it has become an annual event, organized by me, funded by a communal pot of donations, and centered on the grill. This year: smoked ribs (three racks), grilled chicken (my cajun recipe), burgers, mac and cheese, coleslaw, cornbread, and banana pudding. The food served approximately thirty-five people over the course of the afternoon, and every pan came back empty. Jerome brought Miss Doris. She sat in a lawn chair and observed the operation with the eye of a master evaluating a journeyman. She tasted the ribs and nodded. She tasted the mac and cheese and said, "You could add a touch of mustard powder to the cheese sauce. It cuts the richness." I will add mustard powder. When Miss Doris gives a note, you incorporate the note. She is the editorial board of my culinary education. Aiden played basketball with the other kids in the parking lot all afternoon. He is six and already the best player in any group of children his age. His shot is improving — he uses his legs now, the way I taught him, and the ball reaches the rim with authority. I watch him play and I feel the old feeling — the ache of the knee, the echo of the gym floor — but the feeling is changing. It is less grief and more pride. Less about what I lost and more about what he is gaining. The game is passing through me to him, not as a burden but as a gift. Zaria organized the other toddlers at the cookout into a "cooking class" where she instructed them on the proper way to stir (with authority) and the proper way to taste (with eyes closed, head tilted, a serious expression). She is three and a half and she is already teaching. The Carter tradition continues. I made seven hundred dollars from the cookout — not from the building residents (their food was free) but from three separate catering inquiries that came from people who attended. One birthday party, one graduation, one church picnic. I said yes to all three. The Carter's Kitchen jar is getting too small.

Miss Doris nodded at the ribs and offered notes on the mac and cheese, but the chicken on a stick was the one that kept pulling people back to the table — I lost count of how many folks came around for a second skewer. After a cookout that size, feeding thirty-five people across an afternoon with every pan coming back empty, I wanted to lock down the recipe that made it repeatable, because those three catering gigs are not going to cook themselves. This is the one. Simple enough to scale, bold enough to hold its own next to smoked ribs, and the kind of thing that looks impressive on a platter even when you’re making it for a crowd.

Chicken on a Stick

Prep Time: 20 min (plus 2 hrs marinating) | Cook Time: 15 min | Total Time: 35 min + marinating | Servings: 8

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 8–10 wooden or metal skewers
• Cooking spray or oil for the grill grates

Instructions

1. Soak skewers. If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent burning.
2. Make the marinade. In a large bowl, whisk together soy sauce, olive oil, honey, garlic, smoked paprika, onion powder, black pepper, cayenne, and salt until fully combined.
3. Marinate the chicken. Add the chicken cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 2 hours or up to overnight for maximum flavor.
4. Preheat the grill. Heat your grill to medium-high (about 400°F). Clean and oil the grates well.
5. Thread the skewers. Remove chicken from the marinade, letting excess drip off. Thread 4–5 pieces onto each skewer, leaving a small gap between pieces so heat circulates.
6. Grill. Place skewers on the grill and cook for 5–6 minutes per side, turning once, until the chicken is cooked through with an internal temperature of 165°F and has good char marks.
7. Rest and serve. Remove from the grill and let rest for 3 minutes before serving. Arrange on a platter and serve hot.

Nutrition (per serving)

Calories: 215 | Protein: 27g | Fat: 9g | Carbs: 6g | Fiber: 0g | Sodium: 490mg