Korean Chicken Skewers with Spicy Sweet BBQ Sauce

Korean Chicken Skewers with Spicy Sweet BBQ Sauce

If you are looking for a recipe that brings bold, vibrant flavor to your backyard grill, these Korean Chicken Skewers are going to be your new favorite. Known as dakkochi in Korean, these skewers are a popular street food for good reason. The spicy sweet savory balance in the gochujang marinade makes every bite unforgettable.

Made with boneless chicken thighs and a simple gochujang based sauce, these skewers are easy enough for a weeknight dinner and impressive enough for a party. You are going to love how the smoky char from the grill works with the sticky sweet glaze. Let us get into what makes these so amazing.

Ingredients you need to make Korean Chicken Skewers:

To get that authentic Korean flavor, you need a few key ingredients. The marinade does the heavy lifting here. Here is what you will need:

• Boneless skinless chicken thighs (or breasts; thighs are juicier and I HIGHLY recommend them)
• Fresh ginger (a thumb sized piece, minced)
• Fresh garlic (4 to 5 cloves, minced)
• Low sodium soy sauce (for controlling salt)
• Brown sugar (light or dark, for sweetness)
• Sesame oil (a little goes a long way for nutty flavor)
• Rice vinegar (adds a mild tang)
• Gochujang (Korean chili paste)
• Bamboo skewers (soaked in water for 30 minutes)
• Chopped green onions (for garnish, optional but recommended)

Substitute for gochujang:

If you do not have gochujang, do not worry. You can make a quick substitute. Mix 1 tablespoon of tomato paste with 1/2 teaspoon of sriracha for every 1 tablespoon of gochujang called for in the recipe. It will not be exactly the same, but it gives you a similar spicy sweet kick.

For a gluten free version, simply swap the soy sauce for tamari or coconut aminos. Always check your gochujang label as well, since some brands may contain wheat.

How to make the Best Ever Korean Chicken Skewers:

Now for the fun part. Making these skewers is simple if you follow a few key steps. Here is how to get tender, juicy, and perfectly charred chicken every time.

First, cut your chicken thighs into 1 to 1.5 inch cubes. This size lets them marinate quickly and cook evenly on the grill. Do not overcrowd the skewers by packing the pieces too tightly. Give them a little space so the heat can get to every side.

Prepare the marinade. In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, minced garlic, and grated ginger. The brown sugar and gochujang are what create that famous sticky, sweet, and spicy glaze. For an extra tenderizing trick, you can also add grated Asian pear or apple to the marinade. This naturally tenderizes the meat and adds a hint of sweetness.

Marinate the chicken. Place the chicken cubes in a bowl or bag and pour in about half of the marinade. Reserve the other half for basting later. Toss to coat every piece. Cover and refrigerate for at least 4 hours, but overnight is even better. Do not skimp on this time; it makes a huge difference in flavor.

Soak your skewers. While the chicken marinates, soak your bamboo skewers in room temperature water for at least 30 minutes. This prevents them from burning up on the grill.

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Grill time. Preheat your grill to medium heat. Thread the marinated chicken cubes onto the skewers, leaving a small gap between pieces. Place the skewers on the grill grates. Cook for 20 to 30 minutes, turning every 3 to 4 minutes. Keep a close eye on them. You are looking for a nice char on the outside and an internal temperature of 165 degrees F for safety.

Baste with the reserved sauce. During the last few turns, start brushing the skewers with the reserved marinade. Do not use the raw marinade that touched the raw chicken. Use the reserved batch. This final basting adds a glossy, caramelized finish.

Once cooked, pull the skewers off the grill. Garnish with chopped green onions right before serving. The fresh, sharp flavor of the green onions cuts through the richness and adds a nice pop of color.

A quick note: A common mistake is overcrowding the skewers. If the chicken pieces are too close together, they will steam instead of char. Keep them spaced out for the best texture and grill marks.

What to serve with Korean Chicken Skewers:

These skewers are amazing on their own, but they really shine when paired with the right sides. Here are some great options:

• Steamed rice (short grain or jasmine) to soak up every bit of sauce
• Kimchi (the tangy crunch balances the sweet heat)
• Pickled radish (danmuji, a classic Korean pairing)
• Grilled zucchini or other summer vegetables
• Creamy Asian cucumber salad
• Hawaiian macaroni salad (a fusion twist that works beautifully)
• Lettuce wraps with ssamjang for a DIY Korean BBQ experience

I also love making a simple dipping sauce of soy sauce, rice vinegar, sesame seeds, and a pinch of chili flakes. It adds a quick, bright contrast to the rich glaze.

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Korean Chicken Skewers

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🔥 Bold, spicy-sweet Korean street food made right on your backyard grill with a gochujang marinade that caramelizes beautifully.
🍗 Juicy chicken thigh skewers with an irresistible sticky glaze, perfect for weeknight dinners or party spreads.

• Total Time: 4 hours 50 minutes
• Yield: 4 servings 1x

Ingredients

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1 1/2 lbs boneless skinless chicken thighs

1 thumb-sized piece fresh ginger, minced

4 to 5 cloves garlic, minced

1/3 cup low sodium soy sauce

3 tablespoons brown sugar

2 tablespoons sesame oil

2 tablespoons rice vinegar

3 tablespoons gochujang

Bamboo skewers, soaked in water for 30 minutes

Chopped green onions, for garnish

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Instructions

1-Cut the chicken: Cut boneless skinless chicken thighs into 1 to 1.5 inch cubes.

2-Make the marinade: Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, minced garlic, and grated ginger; optionally add grated Asian pear or apple.

3-Marinate the chicken: Toss chicken cubes with half the marinade, cover, and refrigerate at least 4 hours (overnight is best). Reserve remaining marinade for basting.

4-Soak skewers: Soak bamboo skewers in water for at least 30 minutes.

5-Grill the skewers: Preheat grill to medium heat; thread chicken onto skewers leaving space between pieces; grill 20-30 minutes, turning every 3-4 minutes, until charred and internal temperature reaches 165°F.

6-Baste with sauce: During last few turns, baste skewers with reserved marinade for a glossy caramelized finish.

7-Garnish and serve: Remove from grill and garnish with chopped green onions.

Last Step:

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Notes

💡 Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
💡 Do not overcrowd the skewers—leave small gaps between chicken pieces so they char instead of steam.
💡 For extra tender chicken, add grated Asian pear or apple to the marinade as a natural tenderizer.

• Author: Ruby Bennett
• Prep Time: 20 minutes
• Marinating Time: 4 hours
• Cook Time: 30 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Korean

Nutrition

• Serving Size: 2 skewers
• Calories: 320
• Sugar: 8g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 140mg