Tasty Korean Chicken Skewers

These chicken skewers blend sweet, spicy, and savory Korean flavors beautifully. The marinade transforms juicy chicken thighs, giving them crispy caramelized edges while keeping the meat tender on the grill. My folks ask for these skewers all summer long, and they've become our favorite way to wow guests without spending forever cooking.

I whipped up these skewers during a garden party when I wanted something besides typical BBQ fare. The mix of gochujang and brown sugar made such amazing caramelization that my pals instantly wanted to know how I made them. Now everyone expects them at our summer gatherings.

What You'll Need

• Boneless skinless chicken thighs: They're tastier and stay moist on the grill unlike breast meat
• Fresh ginger: Adds warm aromatic notes you just can't get from the powdered stuff
• Minced garlic: Creates the tasty base for our marinade with its rich flavor
• Low sodium soy sauce: Gives that umami punch without overdoing the salt
• Brown sugar: Helps everything get nicely browned and cuts through the heat
• Sesame oil: Brings that nutty flavor you need in good Korean cooking
• Rice vinegar: Adds tang and helps soften the meat
• Gochujang paste: The key ingredient for real Korean sweet-spicy goodness
• Green onions: Bring fresh color and gentle onion taste as the perfect topper

Cooking Walkthrough

Cut up your chicken:

Slice the boneless skinless thighs into equal 1½ inch chunks so they cook evenly. This slightly bigger size keeps the chicken juicy on the grill. Put them in a bowl with enough room for mixing.

Create your flavor mix:

In another bowl, stir together the grated ginger, minced garlic, soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang. Mix well until the sugar melts and everything blends together. This mix is what makes these skewers so darn good.

Coat the chicken:

Pour half the sauce over your chicken chunks and toss until every piece gets covered. Wrap the bowl and stick it in the fridge for at least 4 hours, but letting it sit overnight makes it taste even better. Keep the other half of the sauce for brushing while grilling.

Get ready to grill:

Slide marinated chicken onto skewers, leaving tiny gaps between pieces for thorough cooking. For wooden skewers, soak them in water for 30 minutes so they won't burn. Get your grill warmed to medium heat.

Cook them right:

Lay skewers on a slightly oiled grill surface. Flip them every 3-4 minutes for even cooking and to avoid burning. They'll need about 20-30 minutes total or until they hit 165°F inside. In the last 5-10 minutes, brush on that saved marinade to build up amazing flavor.

Finish and enjoy:

Move your cooked skewers to a serving dish and sprinkle chopped green onions on top. The fresh, light onion flavor and bright green color look great with the rich, caramelized chicken.

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Gochujang is the game-changer in this dish. The first time I grabbed this Korean chili paste, I wasn't sure about how thick it was, but it turns into this amazing sticky coating when it heats up on the grill. Even my kid who usually runs from spicy food loves these skewers because the sweetness balances out the heat just right.

Prep In Advance

These skewers are great for parties since most of the work can be done beforehand. Get the chicken marinating up to a day early. You can even put together the skewers a few hours ahead and keep them cold until it's time to grill. Just take them out about 30 minutes before cooking so they warm up a bit for more even cooking.

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Tasty Side Dishes

These Korean chicken skewers really stand out with the right sides. Plain white rice works great for soaking up the extra sauce. For a full Korean style meal, add some kimchi, quick pickled veggies, or simple cucumber salad. The cool crunch goes wonderfully with the rich, spicy chicken. Want something lighter? Wrap the grilled chicken in lettuce leaves with a bit of rice for Korean style lettuce bundles.

Cultural Background

Meat on sticks is super popular throughout Korean food culture, especially street snacks. This dish takes its cues from classic Korean flavors but works for home cooking. Gochujang, the fermented chili paste in the marinade, has been used in Korean kitchens for hundreds of years. It gets its complex taste from fermented soybeans, sticky rice, and chili peppers, creating that amazing sweet, savory and spicy combo that makes Korean food so addictive.

Swap Your Ingredients

Though real Korean ingredients taste best, you can switch things up based on what's in your kitchen. Can't find gochujang? Mix some miso paste, sriracha, and a little honey instead. You can use chicken breast instead of thighs but cook it less so it doesn't dry out. Don't have rice vinegar? Try apple cider vinegar with a tiny bit of sugar. Dark brown sugar gives deeper flavor than light, but either one works in this recipe.

FAQs About the Recipe

→ Which chicken works best?

Go for boneless, skinless chicken thighs since they stay moist and tasty on the grill.

→ How much time should I soak the chicken?

Let the chicken soak for at least 4 hours, but keeping it overnight works even better for flavor.

→ Can I swap chicken for something else?

Sure, you can use pork, beef, or even sturdy tofu instead, just change how long you soak them.

→ How do I keep the chicken moist while grilling?

Flip the sticks every 3-4 minutes and brush with leftover sauce to keep everything juicy.

→ Can I make this without a grill?

Absolutely, you can cook the sticks in a grill pan or frying pan over medium-high heat, doing pretty much the same things.