These Chicken Skewers Are to Die For! The Sauce Really Makes Them Sing!

Next time you get your grill out, make sure to run to the store with this recipe. You may not have all of the ingredients on hand, but it is worth losing the cabinet and fridge sace for these delectable treats.

Even my kids love them! If the sauce to dip chick in isn’t ranch, we usually have a problem. Forget the fried chicken strips – test these out with the kiddos for a grilled treat without the trouble of takeout.

Ingredients

3 tablespoons plus 2 tablespoons Ah-So sauce

2 tablespoons soy sauce

3 tablespoons brown sugar

2 teaspoons ground ginger

2 garlic cloves, minced

1 pound chicken breast, cut length-wise into 1 ½-inch-wide strips

wooden skewers, soaked in water for 20 minutes before using

2 tablespoons maple syrup

Instructions

In a small bowl, whisk 3 tablespoons of the Ah-So sauce, soy sauce, brown sugar, ginger, garlic, and 1 tablespoon water.

Put the chicken strips in a gallon-sized re-sealable plastic bag. Pour the marinade over the chicken, squeeze as much air out of the bag as possible, and seal it. Turn the bag in your hands a few times to coat all of the chicken strips in marinade. Refrigerate for at least 1 hour and up to 24 hours before grilling.

Make the glaze by whisking the remaining 2 tablespoons of Ah-So sauce and the maple syrup in a small bowl. Set aside.

Preheat your gas grill to medium-high heat. Remove the chicken strips from the marinade, discarding the remaining sauce, and carefully thread one strip of chicken onto a wooden skewer, leaving enough of the wood exposed on one end to allow for you to hold the skewer like a popsicle. Set the prepared strip on a large, rimmed baking sheet while you repeat the threading process with the rest of the chicken.

Grill the skewers for 4 to 5 minutes per side, until the chicken is opaque and cooked through. Once all the skewers are cooked, use a pastry brush to lightly coat each chicken skewer with the Ah-So-Maple glaze. Serve immediately.