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Mesquite Chicken Sticks

  • Author: Marty Boyd
  • Yield: 4 1x


  • 3 cloves garlic, minced
  • 1/2 cup honey
  • 1/2 cup beer ( I used Guinness )
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard
  • ¼ cup soy sauce
  • 1/2 teaspoon garlic pepper
  • 2 green onions sliced thin
  • 11 1/2 pounds chicken tenders, pounded lightly
  • Chopped parsley for garnish
  • 2 cups mesquite chips, soaked in cold water for at least 30 minutes.


  1. In a small bowl whisk together the garlic, honey, beer red pepper flakes, mustard, soy sauce and garlic pepper. Add the chicken tenders, refrigerate for at least 1 hour or overnight.
  2. Soak wooden skewers in cold water for about 30 minutes prior to grilling. This keeps skewers from burning.
  3. Remove the chicken tenders from marinade, reserving the marinade.
  4. Thread the chicken through wooden skewers in a zig zag pattern. I put two pieces on each skewer.
  5. In a small pan over medium high heat, add marinade and boil, reduce marinade to a thick syrupy consistency. Remove form heat and add green onions. Set aside.
  6. Prepare grill to medium high. If using charcoal, place drained mesquite chips over coals, if using a gas grill place chips in a smoker box or on a piece of tin foil and place in grill. Close grill for a few minutes to let it get smokey.
  7. Spray prepared chicken with non stick cooking spray. Place chicken on grill. Grill each side for about 2 minutes. Brush with reserved marinade and turn every 2-4 minutes until cooked through, about 10 minutes total. Watch carefully as they will burn easily. Remove from
  8. Sprinkle with parsley for garnish.