Gochujang Glazed Chicken Skewers
Gochujang Glazed Chicken Skewers
Ingredients
For the Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 wooden skewers, soaked in water for 30 minutes if using
For the Gochujang Glaze
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 garlic, minced
- 1 tablespoon fresh ginger, grated
For Garnish (Optional)
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- 1
In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. This is your gochujang glaze.
⏱️ 5 min - 2
Add the cut chicken thigh pieces to the bowl with the glaze. Toss well to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 20 min - 3
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
⏱️ 5 min•🌡️ 400°F - 4
Thread the marinated chicken pieces onto the prepared skewers, ensuring not to overcrowd them. Place the skewers in a single layer on the prepared baking sheet.
⏱️ 10 min - 5
Bake the chicken skewers for 12 minutes. Flip the skewers and continue to bake for an additional 8 to 13 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the glaze is caramelized.
⏱️ 25 min•🌡️ 400°F - 6
Carefully remove the skewers from the oven. Let them rest for 5 minutes before serving. Garnish with thinly sliced green onions and a sprinkle of sesame seeds, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Glazed Chicken Skewers
Ingredients
For the Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 wooden skewers, soaked in water for 30 minutes if using
For the Gochujang Glaze
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 garlic, minced
- 1 tablespoon fresh ginger, grated
For Garnish (Optional)
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- 1
In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. This is your gochujang glaze.
⏱️ 5 min - 2
Add the cut chicken thigh pieces to the bowl with the glaze. Toss well to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 20 min - 3
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
⏱️ 5 min•🌡️ 400°F - 4
Thread the marinated chicken pieces onto the prepared skewers, ensuring not to overcrowd them. Place the skewers in a single layer on the prepared baking sheet.
⏱️ 10 min - 5
Bake the chicken skewers for 12 minutes. Flip the skewers and continue to bake for an additional 8 to 13 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the glaze is caramelized.
⏱️ 25 min•🌡️ 400°F - 6
Carefully remove the skewers from the oven. Let them rest for 5 minutes before serving. Garnish with thinly sliced green onions and a sprinkle of sesame seeds, if desired.
⏱️ 5 min