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This chicken skewer recipe infuses the perfect balance of sweet, savory, and spicy Korean flavors. The marinade works its magic on juicy chicken thighs, creating caramelized edges and tender meat when grilled. My family requests these skewers every summer, and they've become our go-to entertaining dish when we want to impress guests without spending hours at the grill.
I first made these skewers for a backyard gathering when I was craving something different from standard BBQ. The combination of gochujang and brown sugar created such a beautiful caramelization that friends immediately asked for the recipe. Now it's requested at every summer cookout.
Ingredients
- Boneless skinless chicken thighs: Deliver more flavor and stay juicy on the grill compared to breast meat
- Fresh ginger: Brings essential aromatic warmth that powder cannot replicate
- Minced garlic: Forms the foundation of the marinade with its savory depth
- Low sodium soy sauce: Provides umami richness without making the dish too salty
- Brown sugar: Creates beautiful caramelization and balances the spice
- Sesame oil: Adds that distinctive nutty flavor essential in Korean cooking
- Rice vinegar: Brings brightness and helps tenderize the meat
- Gochujang paste: The star ingredient providing authentic Korean spicy sweet flavor
- Green onions: Add fresh color and mild onion flavor as the perfect finishing touch
Step-by-Step Instructions
- Prepare the chicken:
- Cut boneless skinless chicken thighs into uniform 1½ inch cubes to ensure even cooking. The slightly larger size prevents the chicken from drying out on the grill. Place in a bowl large enough to accommodate the marinade.
- Mix the marinade:
- In a separate bowl, combine grated ginger, minced garlic, soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang. Whisk thoroughly until the sugar dissolves and ingredients are fully incorporated. This creates the flavor foundation that makes these skewers irresistible.
- Marinate the chicken:
- Pour half of your freshly made marinade over the cubed chicken and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, though overnight produces the most flavorful results. Reserve the remaining marinade for basting during grilling.
- Skewer and preheat:
- Thread marinated chicken pieces onto skewers, leaving small spaces between each piece to ensure even cooking. If using wooden skewers, soak them in water for 30 minutes first to prevent burning. Preheat your grill to medium heat.
- Grill to perfection:
- Place skewers on a lightly oiled grill grate. Turn them every 3-4 minutes to promote even cooking and prevent burning. The total cooking time should be approximately 20-30 minutes or until chicken reaches an internal temperature of 165°F. During the final 5-10 minutes, baste with the reserved marinade to build up those incredible flavor layers.
- Garnish and serve:
- Transfer your finished skewers to a serving platter and sprinkle with chopped green onions. The fresh, mild onion flavor and vibrant green color complement the rich, caramelized chicken beautifully.
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Gochujang is my secret weapon in this recipe. The first time I used this Korean chili paste, I was skeptical about its thick consistency, but it creates this incredible sticky glaze when it hits the grill. My daughter who typically avoids spicy food even loves these skewers because the heat is balanced perfectly with the sweetness.
Make Ahead Options
These skewers are perfect for entertaining because you can do most of the work in advance. Prepare the chicken and marinade up to a day before your event. You can even thread the skewers a few hours ahead and keep them refrigerated until grilling time. Just remember to remove them about 30 minutes before cooking to take the chill off for more even cooking.
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Perfectly Paired Sides
These Korean chicken skewers shine when served with complementary sides. White rice is traditional and perfect for soaking up extra sauce. For a complete Korean inspired meal, serve with kimchi, quick pickled vegetables, or a simple cucumber salad. The cool crunch balances the rich, spicy chicken beautifully. For a lighter option, wrap the grilled chicken in lettuce leaves with a bit of rice for Korean style lettuce wraps.
Cultural Context
Skewered meats are popular throughout Korean cuisine, particularly in street food culture. This recipe draws inspiration from traditional Korean flavors while being adapted for the home cook. Gochujang, the fermented chili paste used in the marinade, has been a staple in Korean cooking for centuries. Its complex flavor comes from fermented soybeans, glutinous rice, and chili peppers, creating that distinctive sweet, savory and spicy profile that makes Korean food so craveable.
Substitution Guide
While authentic ingredients create the best flavor, you can make adjustments based on what you have available. If gochujang is unavailable, substitute with a mixture of miso paste, sriracha, and a touch of honey. Chicken breast can replace thighs but reduce cooking time to prevent drying. For a nonalcoholic alternative to rice vinegar, use apple cider vinegar with a pinch of sugar. Dark brown sugar provides deeper flavor than light, but either works well in this recipe.
Frequently Asked Questions
- → What type of chicken should I use?
Boneless, skinless chicken thighs are ideal as they remain juicy and flavorful when grilled.
- → How long should I marinate the chicken?
Marinate the chicken for at least 4 hours, but overnight is recommended for the best flavor.
- → Can I use other proteins besides chicken?
Yes, you can substitute chicken with pork, beef, or even firm tofu, adjusting marination time as needed.
- → How do I prevent the chicken from drying out on the grill?
Turn the skewers every 3-4 minutes and baste with the remaining marinade to keep the chicken juicy.
- → Can I make this on a stovetop instead of a grill?
Yes, you can cook the skewers in a grill pan or skillet over medium-high heat, following similar instructions.