Grilled Korean Chicken Skewers (Printable Version)
Hot and tasty Korean-style chicken skewers grilled until perfectly moist.
# What You'll Need:
01 -
1 ½ lbs. chicken thighs, boneless and skinless
02 -
2 teaspoons fresh ginger, finely grated
03 -
2 teaspoons garlic, minced
04 -
3 tablespoons soy sauce, low sodium
05 -
3 tablespoons sugar, brown
06 -
1 teaspoon oil, sesame
07 -
1 tablespoon vinegar, rice
08 -
2 tablespoons gochujang paste
09 -
Green onions, chopped (for garnish if you want)
# Step-by-Step Guide:
01 -
Dice chicken into 1 ½-inch chunks and toss in a bowl. Mix up grated ginger, minced garlic, low sodium soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang in a separate container for your sauce.
02 -
Dump half your sauce onto the chicken and stir until everything's coated well. Wrap it up and stick it in the fridge for 4 hours at least, but leaving it overnight works better. Save the leftover sauce in the fridge too, you'll need it later.
03 -
Stick your marinated chicken pieces onto skewers. Get your grill warmed up to medium heat.
04 -
Add a little oil to the grill surface and lay down your skewers. Flip them every 3-4 minutes until chicken's done inside (it should hit 165°F), which takes about 20-30 minutes total. Brush on that saved sauce during the final few flips.
05 -
Take the skewers off the grill and sprinkle with green onions before serving alongside your favorite sides.
# Additional Notes:
01 -
You'll get the tastiest results if you let the chicken soak in the marinade all night.