Vinegar-Marinated Grilled Chicken Skewers with Garlic

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken skewers marinated in a tangy garlic and vinegar sauce, then grilled to smoky perfection. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs chicken breast, cut into 1-inch cubes, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 250 cal/serving

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Ingredients

1.5 pounds chicken breast, cut into 1-inch cubes
1/4 cup white vinegar
3 tbsp soy sauce
5 cloves, minced garlic cloves
1 tbsp brown sugar
1/2 tsp ground black pepper
2 tbsp vegetable oil
8, soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: In a bowl, mix 1/4 cup white vinegar, 3 tablespoons soy sauce, 5 minced garlic cloves, 1 tablespoon brown sugar, 1/2 teaspoon ground black pepper, and 2 tablespoons vegetable oil until sugar dissolves.
Step 2: Add 1.5 pounds chicken breast cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread marinated chicken cubes onto 8 soaked wooden skewers.
Step 4: Grill skewers for 4-5 minutes per side until chicken is cooked through and has nice grill marks, turning once. Serve hot with steamed rice or dipping sauce.