Korean Chicken Skewers
Delicious and juicy Korean Chicken Skewers marinated in a flavorful soy sauce and garlic blend, perfect for grilling and family gatherings.
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs (boneless, skinless) (Thighs are juicier than breasts, which makes them perfect for skewers.)
- 2 tsp fresh ginger (finely grated) (Fresh ginger provides a wonderful zing; skip the powder for a brighter flavor.)
- 2 tsp minced garlic (Use fresh garlic for a richer taste. Pre-minced can work in a pinch but may lack depth.)
- 3 tbsp low sodium soy sauce (Balances the dish without overpowering it.)
- 3 tbsp brown sugar (The sugar caramelizes beautifully on the grill.)
- 1 tsp sesame oil (Adds a delightful nuttiness.)
- 1 tbsp rice vinegar (Keeps the chicken tender and adds acidity to the marinade.)
- 2 tbsp gochujang (A Korean chili paste. Adjust to taste.)
- chopped green onions (Optional garnish for a beautiful crunch and pop of color.)
Instructions
Preparation
- Cut the chicken into 1 1/2" cubes and place in a large bowl.
- In another small bowl, whisk together the remaining ingredients (except the chopped green onions) to make the marinade.
- Pour half of the marinade over the chicken and mix well to fully coat.
- Cover the bowl and place it in the fridge to marinate for at least 4 hours, or up to overnight.
- Cover and refrigerate the remaining marinade for basting later.
Grilling
- Once marinated, thread the chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Heat the grill to medium heat.
- Place the skewers on a lightly oiled grill, turning them every 3-4 minutes until cooked through (internal temperature of 165°F). This will take about 20-30 minutes.
- During the last few turns, baste the chicken with the remaining sauce.
- Remove the skewers from the grill and serve warm with chopped green onions as garnish, if desired.
Notes
Store cooked skewers in an airtight container for up to 3 days. Reheat in a skillet or in the oven at 350°F.