Spicy Gochujang Chicken Skewers with Fermented Pineapple Salsa
Spicy Gochujang Chicken Skewers with Fermented Pineapple Salsa
Ingredients
For the Gochujang Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 4 garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon light brown sugar
- 1/2 teaspoon black pepper
- 12 wooden skewers, soaked in water for 30 minutes
For the Fermented Pineapple Salsa
- 1 1/2 cups fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon fish sauce
- 1/2 teaspoon gochugaru, optional, for extra heat
- 1/4 teaspoon kosher salt
For Serving
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
In a large bowl, combine the gochujang, soy sauce, rice wine vinegar, toasted sesame oil, minced garlic, grated ginger, brown sugar, and black pepper. Whisk until well combined.
⏱️ 3 min
- 2
Add the cut chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. While the chicken marinates, soak the wooden skewers in water.
⏱️ 5 min
- 3
Prepare the Fermented Pineapple Salsa: In a medium bowl, combine the finely diced pineapple, red onion, chopped cilantro, lime juice, fish sauce, gochugaru (if using), and kosher salt. Stir well to combine. Let the salsa sit at room temperature for at least 30 minutes while the chicken marinates, allowing the flavors to meld and a slight fermentation to begin.
⏱️ 10 min
- 4
Preheat your grill to medium-high heat (about 400-450°F) or preheat your oven broiler to high with a rack about 6 inches from the heat source. Lightly oil the grill grates or a broiler pan.
⏱️ 10 min•🌡️ 425
- 5
Thread the marinated chicken pieces onto the soaked wooden skewers, ensuring not to overcrowd them. Discard any excess marinade.
⏱️ 7 min
- 6
Grill the chicken skewers for 3-4 minutes per side, rotating frequently, until the chicken is cooked through, slightly charred, and reaches an internal temperature of 165°F. If broiling, place skewers on the prepared pan and broil for 4-6 minutes per side, watching carefully to prevent burning.
⏱️ 18 min•🌡️ 165
- 7
Remove the cooked chicken skewers from the grill or broiler. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately with the Fermented Pineapple Salsa on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Chicken Skewers with Fermented Pineapple Salsa
Ingredients
For the Gochujang Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 4 garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon light brown sugar
- 1/2 teaspoon black pepper
- 12 wooden skewers, soaked in water for 30 minutes
For the Fermented Pineapple Salsa
- 1 1/2 cups fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon fish sauce
- 1/2 teaspoon gochugaru, optional, for extra heat
- 1/4 teaspoon kosher salt
For Serving
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
In a large bowl, combine the gochujang, soy sauce, rice wine vinegar, toasted sesame oil, minced garlic, grated ginger, brown sugar, and black pepper. Whisk until well combined.
⏱️ 3 min - 2
Add the cut chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. While the chicken marinates, soak the wooden skewers in water.
⏱️ 5 min - 3
Prepare the Fermented Pineapple Salsa: In a medium bowl, combine the finely diced pineapple, red onion, chopped cilantro, lime juice, fish sauce, gochugaru (if using), and kosher salt. Stir well to combine. Let the salsa sit at room temperature for at least 30 minutes while the chicken marinates, allowing the flavors to meld and a slight fermentation to begin.
⏱️ 10 min - 4
Preheat your grill to medium-high heat (about 400-450°F) or preheat your oven broiler to high with a rack about 6 inches from the heat source. Lightly oil the grill grates or a broiler pan.
⏱️ 10 min•🌡️ 425 - 5
Thread the marinated chicken pieces onto the soaked wooden skewers, ensuring not to overcrowd them. Discard any excess marinade.
⏱️ 7 min - 6
Grill the chicken skewers for 3-4 minutes per side, rotating frequently, until the chicken is cooked through, slightly charred, and reaches an internal temperature of 165°F. If broiling, place skewers on the prepared pan and broil for 4-6 minutes per side, watching carefully to prevent burning.
⏱️ 18 min•🌡️ 165 - 7
Remove the cooked chicken skewers from the grill or broiler. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately with the Fermented Pineapple Salsa on the side.
⏱️ 3 min