Korean Chicken Skewers with Gochujang BBQ Sauce

Name: Korean Chicken Skewers
Prep time: 4 h 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: Korean
Ingredients: 1.5 to 2 pounds boneless skinless chicken thighs; 1 inch piece fresh ginger, grated; 3 to 4 cloves garlic, minced; 1/2 cup low sodium soy sauce; 1/4 cup brown sugar, packed; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 3 to 4 tablespoons gochujang (Korean chili paste); Bamboo skewers, soaked in water for at least 30 minutes; Chopped green onions for garnish (optional)

By:

Ruby Bennett

Published:

June 27, 2026

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Ingredients you need to make Korean Chicken Skewers:

You are going to love how simple these ingredients are! For the most flavorful Korean Chicken Skewers, grab these items from your kitchen:

1.5 to 2 pounds boneless skinless chicken thighs (chicken breasts work too, but thighs stay juicier)
Fresh ginger (about a 1 inch piece, grated)
3 to 4 cloves garlic, minced
1/2 cup low sodium soy sauce
1/4 cup brown sugar (packed)
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 to 4 tablespoons gochujang (Korean chili paste), this gives the signature sweet spicy kick
Bamboo skewers (soak in water for at least 30 minutes before grilling to prevent burning)
Optional: chopped green onions for garnish

You will also need a small bowl, whisk, measuring spoons and cups, a mincer or grater, and a grill or cast iron grill pan. I highly recommend using fresh ginger and garlic for the best punch of flavor!

Substitute for gochujang:

If you cannot find gochujang or want a milder version, no problem! For every tablespoon of gochujang called for in the recipe, use 1 tablespoon tomato paste plus 1/2 teaspoon sriracha (or another Asian hot chili sauce). This swap keeps the sweet spicy balance while letting you control the heat. If you prefer a really mild skewer, reduce the gochujang even further and add a little honey or maple syrup to the marinade.

How to make the Best Ever Korean Chicken Skewers:

These Korean Chicken Skewers (dakkochi) are a popular Korean street food, and once you try them you will understand why!

The process is easy and the results are amazing. Follow these steps for perfectly charred, juicy, and flavorful skewers every time.

Prepare the marinade and chicken

In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, grated ginger, and minced garlic. Split the marinade into two equal halves. Use one half to marinate the chicken and reserve the other half for basting later. Cut the chicken thighs into bite sized cubes (about 1 to 1.5 inches). Place the cubes in a bowl or resealable bag, pour in the first half of the marinade, and toss to coat. Cover and refrigerate for at least 4 hours, but overnight is even better for deeper flavor.

Thread and grill

When you are ready to cook, preheat your grill to medium heat (about 350°F to 400°F). Thread the marinated chicken onto the soaked bamboo skewers, leaving a little space between each piece so they cook evenly. Brush the grill grates with a neutral oil like avocado or canola to prevent sticking. Place the skewers on the grill and cook, turning every 3 to 4 minutes, until the chicken is charred and cooked through. The internal temperature must reach 165°F (74°C), this usually takes about 20 to 30 minutes total. During the last few turns, brush the reserved marinade onto the skewers for an extra layer of glaze.

Rest and serve

Let the skewers rest for 2 to 3 minutes after cooking. This little rest keeps the chicken juicy. Garnish with chopped green onions if you like. I promise you are going to love the caramelized edges and the sweet spicy kick from the gochujang!

Cooking Method	Temperature	Time	Notes
Outdoor Grill	Medium heat (350 400°F)	20 30 minutes	Turn every 3 4 minutes, baste at end
Air Fryer	380°F	15 minutes	No need to flip, but shake halfway
Oven (then broil)	400°F (roast) then broil	10 minutes roast, 2 3 minutes broil	Broil with glaze for char

If you do not have an outdoor grill, a cast iron grill pan works beautifully indoors. And for another fantastic option, check out my Korean BBQ chicken recipe, it uses similar flavors in a different format!

My favorite side dish recipes to pair with Asian style main courses:

These Korean Chicken Skewers shine when served with the right sides. Here are my absolute favorite pairings:

Grilled zucchini, simple, charred, and light.
Fried rice, quick and satisfying.
Creamy Asian cucumber salad, cool and refreshing to balance the heat.
Hawaiian macaroni salad, creamy and slightly sweet, a surprising but delicious match.
Steamed rice, classic and always welcome.
Quick pickled radish (danmuji), tangy and crunchy, it cuts the richness perfectly.

For dipping, serve with ssamjang (thick dipping sauce) or a simple soy vinegar dip. I also love pairing these skewers with a simple Korean chicken skewers recipe from my blog for even more variety!

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Frequently Asked Questions

What are Korean chicken skewers?

Korean chicken skewers, also known as dakkochi, are grilled chicken pieces threaded onto skewers and marinated in a savory sweet sauce made with gochujang, soy sauce, garlic, and sesame oil. They are a popular Korean street food.

How do you make Korean chicken skewers?

Soak wooden skewers in water. Cut boneless chicken thighs into bite sized pieces. Marinate in a mixture of gochujang, soy sauce, honey or brown sugar, sesame oil, garlic, and ginger for at least 30 minutes. Thread onto skewers and grill over medium high heat for 10 12 minutes, turning occasionally, until cooked through and slightly charred.

How long should you marinate Korean chicken skewers?

For best flavor, marinate for at least 30 minutes to 2 hours. You can marinate up to overnight in the refrigerator for deeper flavor.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are more flavorful and stay juicier during grilling. If using breast, avoid overcooking to prevent dryness.

Are Korean chicken skewers spicy?

The spice level depends on the amount of gochujang used. Gochujang is moderately spicy with a slight sweetness. You can adjust the heat by using less gochujang or adding extra honey or sugar.

Can I cook Korean chicken skewers in the oven or air fryer?

Yes. For the oven, bake at 400°F for 15 20 minutes, turning once. For an air fryer, cook at 375°F for 10 12 minutes, shaking halfway through. Brush with extra sauce at the end.

Korean Chicken Skewers with Gochujang BBQ Sauce