Description
Delicious Korean Chicken Skewers marinated in a flavorful blend of gochujang, soy sauce, honey, garlic, and sesame oil, then grilled to perfection. These skewers offer a sweet, spicy, and smoky bite, perfect as a main dish or appetizer for gatherings.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 3 tbsp gochujang (Korean chili paste)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 green onions, finely chopped
Garnish
- 2 tbsp toasted sesame seeds
- Additional chopped green onions
- Optional: chopped cilantro for freshness
Equipment
- Bamboo skewers (soaked in water for at least 30 minutes)
Instructions
- Prepare the Marinade: In a bowl, whisk together gochujang, soy sauce, honey, minced garlic, sesame oil, rice vinegar, and finely chopped green onions until smooth and well blended to create the flavorful marinade.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade, ensuring each piece is generously coated. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to penetrate deeply.
- Skewer the Chicken: Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a little space between pieces for even cooking and easier grilling.
- Grill or Pan-Fry the Skewers: Preheat your grill or grill pan to medium-high heat. Cook the skewers for about 4–5 minutes on each side until the chicken is cooked through and develops a caramelized crust. Baste occasionally with leftover marinade to enhance flavor and moisture.
- Garnish and Serve: Once cooked, sprinkle toasted sesame seeds and chopped green onions over the skewers. Serve immediately to enjoy the perfect balance of smoky, spicy, and sweet flavors.
Notes
- Soak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Can substitute chicken thighs with chicken breast but expect slightly less juicy results.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Optional cilantro adds a fresh contrast but can be omitted if preferred.
- Keep an eye on the skewers while grilling to avoid burning due to the honey in the marinade.
