Description
Amazing slightly spicy, flavor-packed Korean style grilled chicken skewers marinated with bold Korean flavors and grilled to perfection.
Ingredients
- 1½ lbs boneless, skinless chicken thighs
- 2 teaspoons fresh ginger, finely grated
- 2 teaspoons minced garlic
- 3 tablespoons low sodium soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons gochujang
- Chopped green onions, optional garnish
Instructions
- Cut chicken into 1½-inch cubes and place in a bowl.
- In a separate bowl, whisk together ginger, garlic, soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang.
- Pour half of the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
- Cover and refrigerate the remaining marinade for basting later.
- Thread the marinated chicken onto skewers and preheat the grill to medium heat.
- Place skewers on a lightly oiled grill. Turn every 3–4 minutes until chicken reaches an internal temperature of 165°F (74°C), about 20–30 minutes.
- During the final turns, baste the chicken with the reserved marinade.
- Remove from grill and garnish with chopped green onions if desired. Serve immediately.
Notes
- Marinating overnight provides the best flavor.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Chicken breasts may be substituted, but thighs remain juicier.
- Serve with rice, grilled vegetables, or a fresh salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.