Chicken Skewers With Korean BBQ (Print View)
Marinated chicken and peppers on skewers, grilled until caramelized and sprinkled with sesame and green onion.
# What You Need:
→ Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 8 wooden or metal skewers
03 - 1 red bell pepper, cut into chunks
04 - 1 yellow bell pepper, cut into chunks
05 - 1 small red onion, cut into chunks
06 - 1 tbsp vegetable oil
→ Korean BBQ Sauce
07 - 1/3 cup soy sauce
08 - 2 tbsp brown sugar
09 - 2 tbsp rice vinegar
10 - 1 tbsp sesame oil
11 - 2 cloves garlic, minced
12 - 1 tbsp ginger, minced
13 - 1 tbsp gochujang (Korean chili paste)
14 - 1 tbsp honey
15 - 1 tsp toasted sesame seeds
16 - 1 green onion, finely sliced
# How-To Steps:
01 - Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling. Skip this step if using metal skewers.
02 - In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, gochujang, and honey until well combined. Reserve 1/4 cup of the sauce for basting later.
03 - Place the chicken pieces in a large bowl and pour the remaining marinade over them. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
04 - Thread the marinated chicken, red bell pepper, yellow bell pepper, and red onion alternately onto the skewers. Brush the assembled skewers lightly with vegetable oil to prevent sticking.
05 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
06 - Place the skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally. During the last few minutes of cooking, brush generously with the reserved BBQ sauce. Cook until the chicken reaches an internal temperature of 165°F and develops a lightly charred exterior.
07 - Transfer the grilled skewers to a serving platter. Sprinkle with toasted sesame seeds and finely sliced green onion. Serve immediately while hot.
# Expert Hints:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- Skewers make everything taste better because more surface area means more of that irresistible char.
02 -
- Do not skip the marinating time because 30 minutes is the bare minimum for the flavors to penetrate past the surface of the meat.
- Brushing the sauce on too early will cause the sugars to burn before the chicken is cooked through, so patience in those final minutes matters.
03 -
- If you cannot find gochujang, mix equal parts sriracha and miso paste for a surprisingly close approximation.
- Let the cooked skewers rest for two minutes before serving so the juices redistribute instead of running all over the plate.