Korean BBQ Skewers: Spicy & Sweet
Flavorful chicken skewers featuring a robust Korean BBQ marinade with gochujang, garlic, and a sticky honey glaze, perfect for grilling.
Ingredients
- 1 pound boneless skinless chicken thighs
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 medium bell pepper cut into 1-inch pieces (optional)
- 1/2 medium red onion cut into 1-inch pieces (optional)
- 2 tablespoons sesame seeds for garnish (optional)
Instructions
- In a large bowl, whisk together the gochujang, honey, soy sauce, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create the marinade.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours.
- If using bell pepper and onion, thread the marinated chicken pieces alternately with the vegetable pieces onto skewers. If not, simply thread the chicken onto skewers.
- Preheat your grill or a grill pan to medium-high heat. Lightly oil the grates or pan.
- Place the skewers on the hot grill or pan and cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and slightly charred, with a sticky glaze.
- Remove from heat, sprinkle with sesame seeds if desired, and serve hot.
Notes
For best results, marinate the chicken for at least 30 minutes, or up to 4 hours. You can also use this marinade for pork, beef, or even tofu. Serve with steamed rice, kimchi, or in bao buns. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.