These Korean Chicken Skewers are packed with tasty flavors! Marinated in a delicious mix of soy sauce, garlic, and sesame oil, they’re grilled to perfection.
Perfect for a summer barbecue, I love serving them with a side of rice and some crunchy veggies. Trust me, they’ll have everyone asking for more! 🍗🥢
Key Ingredients & Substitutions
Chicken Breast: Cubed chicken breast is perfect for skewers, but you can also use chicken thighs for a juicier option. They’re a bit more flavorful, which is great for grilling!
Gochujang: This Korean chili paste adds heat and depth. If you can’t find it, try a mix of miso paste and a little cayenne pepper for a similar kick, though it will alter the flavor slightly.
Soy Sauce: Use low-sodium soy sauce to control saltiness, especially if you’re pairing it with other salty ingredients. Tamari is a great gluten-free substitute.
Sesame Oil: This oil gives a lovely nuttiness. You can swap it with vegetable oil if needed, but the flavor will be milder. Toasted sesame oil is a great choice if you want stronger flavor.
Rice Vinegar: This adds a nice tang. You can replace it with apple cider vinegar or even white vinegar, but the taste will be a bit different.
How Do You Get That Perfect Grill Mark on Your Skewers?
Grilling chicken skewers can be tricky, but a few simple tips can ensure you get those beautiful grill marks!
- Preheat the Grill: Always start with a hot grill. Aim for medium heat so the chicken cooks quickly without drying out.
- Soak Skewers: If using wooden skewers, soak them in water for about 30 minutes. This prevents them from burning while grilling.
- Don’t Overcrowd: Leave some space between each piece of chicken on the skewer. This allows for better heat circulation, giving you those perfect grill marks!
- Flip Strategically: Turn the skewers only once every few minutes to get even grill marks. This also helps seal in the juices.
- Check for Doneness: Make sure the chicken is cooked to an internal temperature of 165°F (75°C) for safety and juiciness.
How to Make Delicious Korean Chicken Skewers
Ingredients You’ll Need:
For the Marinade:
- 1 lb chicken breast, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
For Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Other Essentials:
- Skewers (wooden or metal)
How Much Time Will You Need?
This fun and flavorful dish takes about 30 minutes of prep time, plus at least 30 minutes (or up to 2 hours) for marinating. The grilling itself will only take about 10-15 minutes. So, you can have these tasty skewers ready in about an hour or less, including marinating time!
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, minced garlic, and minced ginger. Use a whisk to mix everything together until the sugar dissolves and the marinade is smooth and well-blended. This will give your chicken a delicious flavor!
2. Marinate the Chicken:
Add the cubed chicken to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 30 minutes, but if you have time, up to 2 hours will give the chicken even better flavor!
3. Prepare Your Skewers:
If you’re using wooden skewers, remember to soak them in water for about 30 minutes. This will help prevent them from burning on the grill. If you’re using metal skewers, you can skip this step!
4. Preheat and Grill:
While your chicken is marinating, preheat your grill or grill pan over medium heat. Once hot, thread the marinated chicken cubes onto the skewers. If you like, feel free to add pieces of bell peppers or onions between the chicken pieces for some extra color and flavor.
5. Grill the Skewers:
Place the skewers on the grill and cook for about 10-15 minutes. Remember to turn them occasionally to ensure even cooking and to get nice grill marks on all sides. You’ll know they’re done when the chicken is no longer pink inside.
6. Finish and Serve:
Once cooked, remove the skewers from the grill and let them rest for a few minutes. Then, sprinkle with sesame seeds and sliced green onions for a fresh touch. Feel free to serve with additional gochujang or your favorite dipping sauce. Enjoy your delicious Korean Chicken Skewers!
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs will provide a juicier and more flavorful option compared to breasts. Just remember that thighs may take a couple of minutes longer to cook through, so keep an eye on them while grilling!
What Can I Substitute for Gochujang?
If you don’t have gochujang, you can substitute it with a mix of miso paste and chili powder or sriracha for some heat. Adjust the quantities based on your spice preference, starting with about 1 tablespoon of miso and adding chili powder or sriracha to taste.
How Should I Store Leftover Skewers?
Store any leftover skewers in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in a microwave or heat them in a skillet over medium heat until warmed through. They also make a tasty cold snack!
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade a day in advance and store it in the refrigerator. Just give it a good stir before adding the chicken. This helps to infuse the flavors even more! Just make sure to marinate the chicken before grilling for the best taste.
