Chicken Skewers with Korean BBQ

My neighbor Dave knocked on my door one July evening holding a half empty bottle of gochujang and a look of desperate optimism. His grill was already hot, his in laws were arriving in an hour, and he had promised them Korean food despite having zero idea what to do with that red paste. We stood in his driveway taste testing sauce straight off spoons until we found a balance that made us both close our eyes and nod.

Those skewers saved Daves dinner and became the unofficial dish of every block party after that summer. His mother in law actually asked for the recipe, which he texted to me to write because he claimed he was too busy grilling.

Ingredients

• 1.5 lbs boneless skinless chicken thighs or breasts cut into 1 inch pieces: Thighs are far more forgiving and stay juicy on a hot grill so I always lean that way.
• 8 wooden or metal skewers: Wooden ones need a good soak or they will char before your chicken does.
• 1 red bell pepper cut into chunks: Adds sweetness and a pop of color that makes the plate look intentional.
• 1 yellow bell pepper cut into chunks: Using both red and yellow makes it feel like you tried harder than you actually did.
• 1 small red onion cut into chunks: The onion softens into something sweet and mild on the grill.
• 1 tbsp vegetable oil: Just enough to keep things from sticking without making the sauce greasy.
• 1/3 cup soy sauce: This is the backbone of everything so use one you actually enjoy the taste of.
• 2 tbsp brown sugar: Helps the sauce caramelize and gives you those gorgeous dark edges.
• 2 tbsp rice vinegar: Balances the sweetness and keeps the whole thing from feeling heavy.
• 1 tbsp sesame oil: A little goes a long way and adds that unmistakable toasty aroma.
• 2 cloves garlic minced: Fresh garlic crushed right before using makes a real difference here.
• 1 tbsp ginger minced: Do not skip this because ginger and gochujang are best friends.
• 1 tbsp gochujang: This Korean chili paste is the soul of the sauce so track it down if you can.
• 1 tbsp honey: Rounds out the heat and helps everything glaze beautifully at the end.
• 1 tsp toasted sesame seeds: Save these for the finish because they are your garnish power move.
• 1 green onion finely sliced: Sprinkled on top at the last second for freshness and a little bite.

Instructions

Soak Those Skewers

If you are using wooden skewers drop them in a pan of water for at least 30 minutes. This is the step everyone forgets until they smell burning wood.

Build the Sauce

Whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and honey in a bowl until the sugar dissolves. Scoop out 1/4 cup and set it aside because you will need it later for brushing.

Marinate the Chicken

Toss the chicken pieces in the remaining sauce until every piece is well coated. Cover the bowl and let it sit in the fridge for at least 30 minutes or up to 2 hours if you have the time to let the flavors really sink in.

Thread the Skewers

Alternate chicken, red pepper, yellow pepper, and onion onto each skewer, packing them snugly but not crushed together. Give them a light brush with vegetable oil so nothing sticks to the grill.

Get the Grill Hot

Preheat your grill or grill pan to medium high and let it get good and hot before the skewers go on. You want that sizzle the moment the meat hits the grate.

Grill and Glaze

Cook the skewers for 10 to 12 minutes, turning them every few minutes and brushing on that reserved sauce during the last couple of minutes. You are looking for lightly charred edges and chicken that is cooked all the way through.

Finish and Serve

Move the skewers to a platter and shower them with sesame seeds and sliced green onion while they are still hot. Serve them right away because everything is better fresh off the grill.

Pin it

There is something about standing around a grill with skewers in hand that turns a regular Tuesday into a small celebration. People gravitate toward the smell and suddenly everyone is hanging out in the kitchen or the yard.

What to Serve Alongside

Steamed white rice is the obvious choice and honestly the correct one because it soaks up every drop of extra sauce. Lettuce wraps are a lighter option that let you eat with your hands, which feels right for food on sticks.

Making It Your Own

Zucchini and mushrooms thread onto skewers beautifully and soak up the marinade just like the chicken does. You could also try pineapple chunks for a sweet surprise that pairs surprisingly well with the gochujang heat.

Getting the Char Right

The trick to those beautiful grill marks without drying out the chicken is a hot grill and confident flipping. Resist the urge to press down on the meat with your spatula because all that does is squeeze out the juice you worked hard to keep inside.

• Let the skewers rest for two minutes before serving so the juices redistribute.
• If cooking indoors, a grill pan with a press gives you similar results.
• Always check the thickest piece of chicken to make sure it is no longer pink inside.

Pin it

Keep a cold drink in one hand and your tongs in the other because these skewers disappear fast and someone always wants seconds.

Recipe Q&A Section

→ How long should the chicken marinate?

At least 30 minutes yields noticeable flavor; 1–2 hours deepens the profile. Avoid over-marinating beyond 4 hours for texture reasons, especially with acidic components like vinegar.

→ Can I use chicken breasts instead of thighs?

Yes. Use evenly sized breast pieces and watch cooking time closely—breasts can dry faster, so aim for slightly shorter grilling and rest briefly before serving.

→ What temperature and timing work best on the grill?

Preheat to medium-high. Grill for about 10–12 minutes total, turning occasionally until juices run clear and edges are slightly charred. Use direct heat for sear and finish over indirect if browning too quickly.

→ What can I substitute for gochujang?

Use a blend of miso or chili paste with a touch of honey and a dash of soy for sweetness and umami, or swap in sriracha for heat if gochujang isn't available.

→ How do I prevent skewers from sticking to the grill?

Soak wooden skewers for at least 30 minutes before grilling and oil the grill grates or brush skewers with a little vegetable oil to reduce sticking and improve char formation.

→ Any tips for serving and side pairings?

Finish with toasted sesame and sliced green onion. Serve alongside steamed rice, quick kimchi, or use lettuce leaves for wraps. A crisp lager or light white wine balances the sweet-spicy glaze.