Chicken Skewers with Korean BBQ (Printable)

Marinated chicken skewers brushed with Korean BBQ sauce, grilled with peppers and onions for a smoky, juicy finish.

# What You’ll Need:

→ For the Chicken Skewers

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 8 wooden or metal skewers
03 - 1 red bell pepper, cut into chunks
04 - 1 yellow bell pepper, cut into chunks
05 - 1 small red onion, cut into chunks
06 - 1 tbsp vegetable oil

→ For the Korean BBQ Sauce

07 - 1/3 cup soy sauce
08 - 2 tbsp brown sugar
09 - 2 tbsp rice vinegar
10 - 1 tbsp sesame oil
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, minced
13 - 1 tbsp gochujang (Korean chili paste)
14 - 1 tbsp honey
15 - 1 tsp toasted sesame seeds
16 - 1 green onion, finely sliced

# Directions:

01 - If using wooden skewers, submerge them in water and soak for at least 30 minutes to prevent burning on the grill.
02 - In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, ginger, gochujang, and honey until smooth and well combined. Reserve 1/4 cup of the sauce for basting during grilling.
03 - Place the chicken pieces in a large bowl and pour the remaining sauce over them. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours for more intense flavor.
04 - Thread the marinated chicken pieces onto the skewers, alternating with chunks of red bell pepper, yellow bell pepper, and red onion. Lightly brush the assembled skewers with vegetable oil.
05 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
06 - Place the skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally. During the last few minutes of cooking, brush generously with the reserved BBQ sauce. Cook until the chicken reaches an internal temperature of 165°F and develops a lightly charred exterior.
07 - Transfer the grilled skewers to a serving platter. Sprinkle with toasted sesame seeds and finely sliced green onion. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The sauce hits every note: sweet, salty, tangy, and just enough heat to keep you reaching for another bite.
  • Thighs stay juicy even if you accidentally overcook them, which I have done more times than I care to admit.
02 -
  • Do not rush the marinating time because that 30 minutes is the difference between good chicken and chicken people will not stop talking about.
  • If you cannot find gochujang, sriracha works in a pinch but the flavor will shift slightly sweeter and less fermented.
03 -
  • Pat the chicken dry before adding it to the marinade so the sauce clings instead of sliding off.
  • Brush the reserved sauce on during the last two minutes only or the sugars will burn before the chicken finishes cooking.

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