Chicken Skewers Korean BBQ (Printable Version)

Tender grilled chicken skewers in a glossy Korean BBQ glaze; quick to make and great with rice or pickles.

# Ingredient List:

→ Chicken

01 - 1 1/3 lbs boneless, skinless chicken thighs or breasts, cut into 1 1/4-inch cubes
02 - 1 tbsp vegetable oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper

→ Korean BBQ Sauce

05 - 3 tbsp soy sauce (use tamari for gluten-free)
06 - 1 1/2 tbsp honey
07 - 1 1/2 tbsp brown sugar
08 - 1 tbsp gochujang (Korean chili paste)
09 - 2 tsp toasted sesame oil
10 - 2 tsp rice vinegar
11 - 2 garlic cloves, minced
12 - 1 tsp fresh ginger, grated

→ Garnish

13 - 2 tbsp sesame seeds
14 - 2 spring onions, thinly sliced

# How to Make:

01 - If using wooden skewers, submerge them in water and let soak for at least 20 minutes to prevent burning on the grill.
02 - In a mixing bowl, whisk together the soy sauce, honey, brown sugar, gochujang, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth and well combined.
03 - Place the chicken cubes in a separate bowl, drizzle with vegetable oil, and season with salt and pepper. Toss until all pieces are evenly coated.
04 - Divide the seasoned chicken evenly among the skewers, threading the cubes snugly but not overcrowded to ensure even cooking.
05 - Heat an outdoor grill or grill pan over medium-high heat until it reaches a consistent cooking temperature.
06 - Place the skewers on the hot grill and cook for 4 minutes. Brush generously with the BBQ sauce, flip, and continue cooking for another 4 minutes, brushing frequently. Cook until the chicken reaches an internal temperature of 165°F and develops a caramelized, glossy glaze.
07 - Transfer the finished skewers to a serving platter, sprinkle with sesame seeds and sliced spring onions, and serve with any remaining BBQ sauce on the side.

# Expert Tips:

01 -
  • The sauce does double duty as a marinade and a finishing glaze, so you get deep flavor without extra work.
  • Chicken thighs stay incredibly juicy even if you accidentally overcook them by a minute or two.
02 -
  • Reserve a small portion of sauce before it touches raw chicken so you have a clean dipping sauce for serving.
  • If the grill is too hot the sugars in the glaze will burn before the chicken cooks through so medium high is better than blazing.
03 -
  • Pat the chicken dry before seasoning because excess moisture prevents that golden sear you are after.
  • Let the sauce sit for ten minutes after whisking so the garlic and ginger bloom and the flavors meld together.

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