Instructions
1-If using wooden skewers, soak them in: If using wooden skewers, soak them in water for at least 30 minutes.
2-In a bowl, whisk together soy sauce,: In a bowl, whisk together soy sauce, gochujang, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
3-Reserve 2 tablespoons of marinade for basting: Reserve 2 tablespoons of marinade for basting later.
4-Add chicken pieces to the remaining marinade: Add chicken pieces to the remaining marinade and toss to coat thoroughly.
5-Cover and refrigerate for at least 30: Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
6-Thread marinated chicken onto skewers, leaving slight: Thread marinated chicken onto skewers, leaving slight space between pieces.
7-Preheat grill to medium-high heat and lightly: Preheat grill to medium-high heat and lightly oil grates.
8-Grill skewers 4-5 minutes per side, brushing: Grill skewers 4-5 minutes per side, brushing with reserved marinade during the last few minutes.
9-Cook until chicken reaches 165°F internal temperature: Cook until chicken reaches 165°F internal temperature.
10-Remove from grill and let rest 5: Remove from grill and let rest 5 minutes.
11-Garnish with sesame seeds and sliced green: Garnish with sesame seeds and sliced green onions before serving.