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)
Instructions
1-Prepare the marinade and chicken: Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, ginger, and garlic. Split the marinade in half, using one half to coat cubed chicken thighs, then refrigerate for at least 4 hours or overnight.
2-Thread and grill: Preheat grill to medium heat (350-400°F). Thread chicken onto soaked skewers, oil the grates, and grill, turning every 3-4 minutes, until internal temperature reaches 165°F (74°C), about 20-30 minutes. Brush with the reserved marinade during the final turns.
3-Rest and serve: Let skewers rest for 2-3 minutes before serving; garnish with chopped green onions if desired.
Last Step:
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💡 Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
🌶️ For a milder version, substitute each tablespoon of gochujang with 1 tablespoon tomato paste plus ½ teaspoon sriracha.
🍗 Chicken thighs are recommended over breasts for juicier results; if using breasts, avoid overcooking to prevent dryness.
- Prep Time: 20 minutes
- Marinating time: 4 hours
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Korean
Nutrition
- Serving Size: 2 skewers
- Calories: 380
- Sugar: 14g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg