Spicy Gochujang Chicken Skewers
Spicy Gochujang Chicken Skewers
Ingredients
For the Chicken Skewers
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 12 wooden skewers, soaked in water for 30 minutes
For the Gochujang Marinade
- 1/3 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
In a medium bowl, whisk together all the ingredients for the gochujang marinade: gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes until well combined.
⏱️ 5 min
- 2
Add the cubed chicken thighs to the marinade. Toss to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 3
Preheat your grill or broiler to medium-high heat. If using a grill, lightly oil the grates.
⏱️ 5 min•🌡️ 400
- 4
Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
⏱️ 10 min
- 5
Place the skewers on the preheated grill or under the broiler. Cook for 6-8 minutes per side, or until the chicken is cooked through and has a nice char. Baste with any remaining marinade during the last few minutes of cooking, if desired.
⏱️ 15 min•🌡️ 400
- 6
Remove the skewers from the heat. Garnish with toasted sesame seeds and sliced green onions, if using.
⏱️ 2 min
- 7
Serve hot and enjoy the spicy, savory goodness!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Chicken Skewers
Ingredients
For the Chicken Skewers
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 12 wooden skewers, soaked in water for 30 minutes
For the Gochujang Marinade
- 1/3 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
In a medium bowl, whisk together all the ingredients for the gochujang marinade: gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes until well combined.
⏱️ 5 min - 2
Add the cubed chicken thighs to the marinade. Toss to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 3
Preheat your grill or broiler to medium-high heat. If using a grill, lightly oil the grates.
⏱️ 5 min•🌡️ 400 - 4
Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
⏱️ 10 min - 5
Place the skewers on the preheated grill or under the broiler. Cook for 6-8 minutes per side, or until the chicken is cooked through and has a nice char. Baste with any remaining marinade during the last few minutes of cooking, if desired.
⏱️ 15 min•🌡️ 400 - 6
Remove the skewers from the heat. Garnish with toasted sesame seeds and sliced green onions, if using.
⏱️ 2 min - 7
Serve hot and enjoy the spicy, savory goodness!
⏱️ 1 min