Fiery Gochujang Chicken Skewers
Fiery Gochujang Chicken Skewers
Ingredients
For the Marinade
- 1/4 cup gochujang
- 3 tablespoons soy sauce
- 1 1/2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar, packed
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
For the Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 bell peppers, medium, any color, cored and cut into 1-inch pieces
- 1 red onion, small, cut into 1-inch pieces
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, light brown sugar, minced garlic, and grated ginger to create the marinade. Add the cut chicken pieces to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
⏱️ 15 min - 2
If using wooden skewers, soak 8-10 skewers in water for at least 20 minutes to prevent burning during cooking. Preheat your grill to medium-high heat (about 400°F) or preheat your oven broiler to high with a rack about 6 inches from the heat source.
⏱️ 20 min•🌡️ 400°F - 3
Thread the marinated chicken pieces, bell pepper pieces, and red onion pieces alternately onto the soaked skewers until all ingredients are used, creating approximately 8 skewers.
⏱️ 10 min - 4
If grilling: Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred. If broiling: Arrange the skewers on a foil-lined baking sheet. Broil for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and lightly charred.
⏱️ 15 min - 5
Carefully remove the skewers from the grill or oven. Garnish with sesame seeds and sliced green onions before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fiery Gochujang Chicken Skewers
Ingredients
For the Marinade
- 1/4 cup gochujang
- 3 tablespoons soy sauce
- 1 1/2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar, packed
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
For the Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 bell peppers, medium, any color, cored and cut into 1-inch pieces
- 1 red onion, small, cut into 1-inch pieces
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, light brown sugar, minced garlic, and grated ginger to create the marinade. Add the cut chicken pieces to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
⏱️ 15 min - 2
If using wooden skewers, soak 8-10 skewers in water for at least 20 minutes to prevent burning during cooking. Preheat your grill to medium-high heat (about 400°F) or preheat your oven broiler to high with a rack about 6 inches from the heat source.
⏱️ 20 min•🌡️ 400°F - 3
Thread the marinated chicken pieces, bell pepper pieces, and red onion pieces alternately onto the soaked skewers until all ingredients are used, creating approximately 8 skewers.
⏱️ 10 min - 4
If grilling: Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred. If broiling: Arrange the skewers on a foil-lined baking sheet. Broil for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and lightly charred.
⏱️ 15 min - 5
Carefully remove the skewers from the grill or oven. Garnish with sesame seeds and sliced green onions before serving immediately.
⏱️ 2 min