Korean BBQ Chicken Skewers
Tender chicken skewers marinated in a flavorful blend of Gochujang, soy sauce, and spices, perfect for grilling or baking.
Ingredients
Marinade Ingredients
- 1 tbsp Gochujang paste Key ingredient for spicy depth.
- 1 tbsp soy sauce Adds umami flavor.
- 1 tbsp rice vinegar Balances the flavors.
- 2 tbsp light brown sugar Adds sweetness.
- 1 tbsp toasted sesame oil Gives a rich, nutty flavor.
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper For warmth and spice.
Chicken and Garnish
- 1 lb boneless skinless chicken breasts Primary protein.
- 2 tbsp green onion For garnish.
- 1 tbsp sesame seeds For garnish.
Instructions
Preparation
- In a large bowl, combine Gochujang paste, soy sauce, rice vinegar, brown sugar, sesame oil, salt, and pepper; whisk to combine. Taste and adjust seasoning if needed.
- Remove 1/3 cup of the marinade and set aside for later use.
- Add the diced chicken to the marinade, cover the bowl, and let it marinate in the fridge for 15-30 minutes.
- If using wooden skewers, soak them in water to prevent burning.
Cooking
- In a saucepan, heat the reserved marinade over medium-high for about 2-3 minutes until it thickens slightly.
- Thread the marinated chicken pieces onto the soaked skewers.
- Preheat the grill or oven to 400°F.
- Grill the skewers for 3-4 minutes on each side, basting with the reduced marinade, or bake in the oven for approximately 20 minutes, flipping and basting halfway through.
- Ensure the chicken reaches an internal temperature of 165°F.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
For variety, substitute chicken with shrimp or tofu, and add bell peppers or pineapple. Leftovers can be stored in the fridge for up to 3 days.