These Korean Chicken Skewers offer a delectable blend of sweet and spicy notes, thanks to a vibrant marinade featuring gochujang, soy sauce, ginger, and garlic. A popular choice for grilling or a quick oven bake.
Sweet & Spicy Korean Chicken Skewers
These Korean Chicken Skewers offer a delectable blend of sweet and spicy notes, thanks to a vibrant marinade featuring gochujang, soy sauce, ginger, and garlic. A popular choice for grilling or a quick oven bake.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp sesame seeds for garnish (optional)
- 2 green onions sliced
- 8-10 wooden or metal skewers
Instructions
- Prepare chicken: Cut chicken thighs into 1-inch pieces. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Make marinade: In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until well combined.
- Marinate chicken: Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, for best flavor.
- Skewer chicken: Thread the marinated chicken pieces onto the prepared skewers.
- Cook skewers (Grill): Preheat a grill to medium-high heat. Lightly oil the grates. Grill the chicken skewers for 3-4 minutes per side, turning occasionally, until cooked through and slightly charred.
- Cook skewers (Oven/Broiler): Alternatively, preheat oven broiler. Line a baking sheet with foil and place a wire rack on top. Arrange skewers on the rack. Broil for 4-6 minutes per side, watching carefully to prevent burning, until cooked through.
- Serve: Garnish with sesame seeds and sliced green onions if desired. Serve hot with rice or a side salad.
Notes
For best flavor, marinate the chicken for at least 2 hours, or even overnight. If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning. Serve with steamed rice, kimchi, or a light salad. You can also drizzle any leftover marinade (boiled for 2 minutes to make a sauce) over the cooked skewers.
