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- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes - 1/4 cup soy sauce - 2 tablespoons sesame oil - 2 tablespoons brown sugar - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 2 green onions, finely chopped (plus extra for garnish) - 1 tablespoon sesame seeds - Skewers (soaked in water if using wooden ones) These ingredients work together to create a savory and spicy flavor. The chicken thighs stay juicy due to their fat content. Soy sauce adds saltiness, while sesame oil gives a rich taste. Gochujang brings heat and depth. Brown sugar balances the flavors with sweetness. Garlic and ginger provide aromatic notes that enhance the dish. - Extra chopped green onions for garnish - Rice or lettuce leaves for serving - Pickled vegetables for a crunchy side Garnishes add color and freshness. Lettuce wraps can make a fun way to enjoy the skewers. Pickled veggies introduce a tangy crunch, enhancing each bite. - Medium mixing bowl for the marinade - Whisk for mixing ingredients - Grill or grill pan for cooking - Skewers (wooden or metal) for threading the chicken - Tongs for turning the skewers on the grill Having the right tools makes your cooking easier and more fun. A good grill ensures even cooking. Use tongs to keep your hands safe from the heat. Enjoy your cooking adventure and the delicious flavors that follow! {{ingredient_image_1}} To start, gather your ingredients for the marinade. In a medium bowl, mix together: - 1/4 cup soy sauce - 2 tablespoons sesame oil - 2 tablespoons brown sugar - 1 tablespoon gochujang - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 2 green onions, finely chopped Whisk these ingredients well. The mix should smell sweet and spicy. This marinade will make the chicken tasty and tender. Next, take your 1 pound of cubed chicken thighs. Add the chicken pieces to the marinade. Make sure each piece gets a good coat. This helps the flavors soak in. Cover the bowl with plastic wrap and place it in the fridge. Let it sit for at least 30 minutes. For better flavor, marinate for up to 2 hours. Now it's time to grill! Preheat your grill to medium-high heat. If you're using wooden skewers, soak them in water for 30 minutes. This prevents burning. Thread the marinated chicken onto the skewers. Leave a little space between each piece. This helps them cook evenly. Place the skewers on the grill. Cook them for about 10-12 minutes. Turn them occasionally to get nice grill marks. In the last few minutes, sprinkle sesame seeds over the skewers. This toasts them and adds crunch. Once done, take the skewers off the grill and let them rest for a couple of minutes. Garnish with extra chopped green onions before serving. Enjoy your delicious Korean BBQ chicken skewers! To get real Korean flavors, use fresh ingredients. The gochujang adds heat and depth. Pair it with soy sauce and sesame oil for a balanced taste. Marinate the chicken for at least 30 minutes. If you can wait longer, two hours works best. This allows the flavors to soak in deeply. Use green onions and garlic to brighten the dish. These ingredients add freshness that makes each bite pop. Grilling over medium-high heat helps create a nice char. Ensure your grill is hot before adding the skewers. This helps seal in the juices. Space out chicken pieces to allow even cooking. Turn skewers every few minutes for uniform grilling. Watch the chicken closely to avoid burning. The goal is juicy chicken with beautiful grill marks. For added flavor, sprinkle sesame seeds during the last minutes of grilling. One common mistake is not marinating long enough. This can make the chicken bland. Another mistake is overcrowding the skewers. If the pieces are too close, they won’t cook evenly. Always soak wooden skewers in water for 30 minutes. This prevents them from burning on the grill. Lastly, don’t skip the resting time after grilling. Letting the skewers rest keeps the chicken juicy and delicious. Pro Tips Marinate Longer for More Flavor: Allow the chicken to marinate for at least 2 hours, or even overnight, to enhance the depth of flavor in each bite. Use High Heat: Grilling at medium-high heat ensures a nice sear on the chicken while keeping it juicy inside. Avoid cooking at low temperatures. Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill. Rest Before Serving: Let the skewers rest for a few minutes after grilling. This allows the juices to redistribute, making the chicken more tender and flavorful. {{image_2}} You can swap chicken with many other proteins. Tofu works great for a plant-based dish. Use firm tofu and press it to remove extra water. This helps the marinade soak in better. You can also try beef for a richer flavor. Choose cuts like sirloin or flank steak. Just cut them into similar-sized pieces as the chicken for even cooking. Want to change the taste? You can infuse different flavors into the marinade. For a spicy kick, add more gochujang or some chili flakes. If you prefer sweet, increase the brown sugar. You can also add pineapple juice for a fruity twist. This adds a nice balance to the heat. Experiment with garlic or ginger to create your perfect flavor. How you serve the skewers can change the meal. You can wrap the chicken in lettuce leaves for a fun bite. This is refreshing and keeps it light. Another option is to serve the skewers over rice or in a bowl. Top with veggies and sauces to create a delicious meal. Feel free to try different sides, like kimchi or pickled radish, for extra flavor. After you make your Korean BBQ chicken skewers, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to 3 days. Make sure to keep them sealed to avoid drying out. If you plan to eat them later, it's best to store them right away. If you want to freeze your skewers, wrap them tightly in plastic wrap. Then, place them in a freezer bag. You can freeze them for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. This helps to keep the chicken juicy. To reheat your skewers, use a grill or an oven. Heat the grill to medium heat and cook for about 5 minutes. This brings back the grill marks and flavor. Alternatively, place them in a preheated oven at 350°F for 10-15 minutes. You want the chicken to be heated through but not dry. Enjoy your tasty leftovers! Yes, you can use chicken breast. Chicken breast is leaner than thighs. It may cook faster. This can lead to a drier texture. If you choose breasts, watch the cooking time closely. Gochujang is a thick Korean chili paste. It adds heat and sweetness. You can find it in Asian grocery stores. Many regular grocery stores also carry it. Look in the international aisle. Marinate the chicken for at least 30 minutes. For the best flavor, 2 hours is ideal. This allows the chicken to soak up the marinade. Longer marination adds depth and richness to the taste. Korean BBQ Chicken Skewers go great with many sides. Here are a few ideas: - Steamed rice - Kimchi - Cucumber salad - Grilled vegetables - Lettuce wraps These sides add freshness and balance to your meal. Korean BBQ Chicken Skewers are a fun and tasty meal. We covered the key ingredients and how to prepare them. The marinating and grilling steps are simple but crucial for great taste. I shared tips for authentic flavors and common mistakes to avoid. You can also try different proteins and flavors. Make sure to store leftovers properly. With this guide, you’re ready to impress at your next meal. Enjoy the deliciousness of homemade Korean BBQ!

Korean BBQ Chicken Skewers

Deliciously marinated chicken skewers grilled to perfection.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 quarter cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 pieces green onions, finely chopped (plus extra for garnish)
  • 1 tablespoon sesame seeds
  • as needed pieces skewers (soaked in water if using wooden ones)

Instructions
 

  • In a medium bowl, whisk together the soy sauce, sesame oil, brown sugar, gochujang, minced garlic, minced ginger, and chopped green onions to create the marinade.
  • Add the cubed chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
  • Preheat your grill to medium-high heat (or prepare a grill pan on the stove).
  • Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
  • Place the skewers on the hot grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
  • During the last few minutes of grilling, sprinkle sesame seeds over the skewers to toast lightly.
  • Remove the skewers from the grill and let them rest for a couple of minutes.
  • Garnish with extra chopped green onions before serving.

Notes

Soak wooden skewers in water before grilling to prevent burning.
Keyword BBQ, chicken, grill, skewers