Korean Chicken Skewers Grilled (Print Version)
# Ingredients:
01 -
1 ½ lbs. boneless, skinless chicken thighs
02 -
2 teaspoons finely grated fresh ginger
03 -
2 teaspoons minced garlic
04 -
3 tablespoons low sodium soy sauce
05 -
3 tablespoons brown sugar
06 -
1 teaspoon sesame oil
07 -
1 tablespoon rice vinegar
08 -
2 tablespoons gochujang
09 -
Chopped green onions (optional garnish)
# Instructions:
01 -
Cut chicken into 1 ½-inch cubes and place in a bowl. In another bowl, whisk together fresh ginger, garlic, low sodium soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang to create the marinade.
02 -
Pour half of the marinade over the chicken and mix to coat evenly. Cover and refrigerate for at least 4 hours or overnight. Cover the remaining marinade and refrigerate for basting later.
03 -
Thread the marinated chicken cubes onto skewers. Preheat the grill to medium heat.
04 -
Lightly oil the grill and place the skewers on. Turn skewers every 3-4 minutes until the chicken is cooked through (internal temperature 165°F), approximately 20-30 minutes. During the last few turns, baste with the remaining marinade.
05 -
Remove skewers from the grill and serve with chopped green onions and your choice of side dishes.
# Notes:
01 -
For optimal flavor, marinate the chicken overnight.