Ingredients
Equipment
Method
Step-by-Step Instructions
- Cut the chicken thighs into 1½ inch cubes and place in a mixing bowl.
- In a separate bowl, combine ginger, garlic, soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang. Whisk until smooth.
- Pour half of the marinade over the chicken cubes and mix well. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium heat (350°F to 400°F) and soak wooden skewers in water for 30 minutes.
- Remove chicken from fridge, discard the marinade used for soaking. Thread chicken onto skewers, leaving space between pieces.
- Grill the skewers for 15-20 minutes, turning every 3-4 minutes and basting with reserved marinade.
- Remove from grill, let rest, and sprinkle with green onions before serving.
Nutrition
Notes
These Korean Chicken Skewers are great for BBQs and can be paired with steamed rice or an Asian-style salad.
