Chicken Skewers Recipe

Make ramp-kimchi paste

In a food processor or blender, combine cleaned sliced ramps, thinly sliced napa cabbage, minced lemongrass, smashed garlic cloves, grated ginger, gochugaru (or red pepper flakes), rice vinegar, honey (or brown sugar), and 1 tablespoon neutral oil. Pulse until the mixture is a coarse, slightly chunky paste — resembling a quick kimchi paste. Scrape down the bowl as needed.

Transfer the paste to a bowl and stir in 4 tablespoons tamari, 1 teaspoon fish sauce (if using), 1 teaspoon toasted sesame oil, and freshly ground black pepper. Taste and adjust: if too salty add a little more honey or rice vinegar to balance. This combined mixture is your ramp kimchi lemongrass-garlic marinade.

Prepare chicken

Place the cut chicken thigh pieces in a large bowl or resealable bag. Sprinkle 1 teaspoon fine sea salt over the chicken and toss to distribute. Pour about two-thirds of the ramp-kimchi lemongrass-garlic marinade over the chicken, reserving the remainder for brushing and serving. Massage or mix the marinade into the chicken so each piece is well coated.

Cover and refrigerate to marinate for at least 45 minutes and up to 6 hours. If short on time, allow at least 20–30 minutes to take on flavor; longer (2–6 hours) develops deeper flavor. Remove chicken from fridge 20 minutes before grilling to come closer to room temperature.

Thread on skewers

If using wooden skewers, make sure they were soaked 30 minutes to prevent burning. Thread the marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates and the interior cooks evenly. Discard any leftover marinade that touched raw chicken, or boil the reserved portion for 2–3 minutes if you plan to use it as a sauce.

Grill

Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly or brush the skewers with 1 tablespoon neutral oil. Place skewers on the hot grill and cook 3–4 minutes per side, turning once or twice, until exterior is nicely charred in spots and internal temperature reaches 165°F (74°C). Total grilling time typically 10–12 minutes depending on piece size and heat.

Brush & rest

During the last minute of grilling, brush reserved ramp-kimchi marinade (that has been boiled for safety if it contacted raw chicken) or an extra tablespoon of tamari mixed with lime onto the skewers for glaze. Remove skewers from grill and let rest 3–5 minutes to allow juices to redistribute.

Transfer skewers to a serving platter. Sprinkle with toasted sesame seeds and chopped cilantro or Thai basil. Serve with lime wedges and optional tamari-lime dipping sauce on the side. Enjoy hot.