Korean Chicken Skewers Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat dry. Cut the thighs into 1 to 1.25-inch cubes so pieces will cook quickly and evenly.

Combine marinade

In a medium bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochugaru, thinly sliced green onions, and black pepper until smooth and sugar is dissolved.

Marinate chicken

Place the chicken cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, massaging to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–3 hours. Do not exceed 8 hours to avoid overly soft texture.

Prepare skewers

If using wooden skewers, soak them in cold water for at least 30 minutes before threading to prevent burning. Thread 3–4 pieces of chicken onto each skewer, leaving a small gap between pieces for even cooking. Arrange on a rimmed tray.

Preheat and oil

Preheat grill to medium-high (about 400°F / 200°C). If using a grill pan, preheat over medium-high heat and lightly oil the pan. If broiling, position rack 6 inches from the broiler and preheat. Brush or lightly spray both sides of the skewers with neutral oil to prevent sticking.

Cook skewers

Place skewers on the hot grill or pan. Cook 3–4 minutes per side, turning once, until nicely charred in spots and internal temperature reaches 165°F (74°C). Total cooking time will be about 8–10 minutes depending on chunk size and heat. If broiling, broil 3–4 minutes per side on a lined baking sheet, watching closely to avoid burning the gochujang.

Optional baste

If you reserved a small amount of marinade before adding raw chicken, you may brush it on during the last minute of cooking and then remove from heat. Do not reuse marinade that contacted raw chicken unless boiled first.

Transfer cooked skewers to a platter. Sprinkle toasted sesame seeds and the thinly sliced green onions over the skewers.

Let skewers rest 3 minutes to allow juices to redistribute. Serve warm with optional sesame-lime dipping sauce or alongside steamed rice, lettuce leaves for wrapping, and extra kimchi if desired.