Description
Flavor-packed gochujang grilled chicken skewers that combine Korean BBQ with backyard grilling. Juicy pieces of chicken marinated in a spicy-sweet sauce and grilled to perfection.
Ingredients
Scale
- 2 lbs (900g) boneless skinless chicken thighs, cut into 1-inch (2.5cm) cubes
- 3 tablespoons gochujang
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 3 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon avocado oil or vegetable oil
- Salt and black pepper to taste
- 1 red bell pepper, cut into 1-inch squares (optional)
- 1 cup (160g) fresh pineapple, cut into 1-inch cubes (optional)
- 2 tablespoons toasted sesame seeds for serving
- 3 spring onions, finely sliced for serving
- Steamed jasmine rice for serving
- Pickled white radish for serving
Instructions
- Make the marinade. Combine gochujang, soy sauce, honey, brown sugar, sesame oil, rice vinegar, minced garlic and grated ginger in a large bowl. Whisk until completely smooth. Taste the marinade directly, it should be sweet, spicy, savory and tangy in equal measure.
- Divide the marinade, pour half into a separate container and refrigerate immediately. This reserved half becomes the basting sauce.
- Marinate the chicken. Add the chicken cubes to the bowl with the remaining marinade. Toss thoroughly to coat every piece. Cover and refrigerate for a minimum of 30 minutes, preferably longer.
- Prepare skewers. If using wooden skewers, soak in cold water for at least 30 minutes. Thread the marinated chicken onto skewers, alternating with bell pepper and pineapple if using.
- Heat the reserved basting sauce. Pour it into a small saucepan and simmer for 2–3 minutes.
- Grill. Preheat grill to 400°F–450°F (200°C–230°C). Brush grates with avocado oil. Place skewers on the grill and cook 20–25 minutes, turning every 5 minutes.
- Check doneness. The chicken is done when the internal temperature reaches 165°F (74°C) and the glaze is sticky and caramelized. Rest for 3 minutes before serving.
- Serve. Arrange skewers over steamed rice, sprinkle with sesame seeds and spring onions, and serve with pickled radish.
Notes
For best flavor, marinate the chicken overnight. This recipe also works well in the oven using the broiler method.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 9g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg