★ Why You'll Love this Recipe ★
Quick and Easy
You'll enjoy the vibrant and bold flavors of Korean cuisine with just a handful of ingredients, minimal prep and cook time, and flexible marinade time.
These tasty chicken skewers pair well with rice and a veggie for a complete meal.
Impressive and Tasty
These Korean-style chicken skewers do in fact taste as good as they look.
Tender chunks of chicken are marinated in honey-gochujang sauce then lightly grilled and coated with a second layer of sauce before serving.
The result? Crispy, caramelized edges and juicy, flavorful meat. Garnished with sesame seeds and green onions, they will dazzle both your eyes and your taste buds!
Make it a Meal
Pair these saucy chicken pieces with steamed broccoli and cooked rice for an amazing meal, that's ready in no time!
From marinade to plate only takes 45 minutes. You can lengthen the marinade time to infuse more flavor and to save time. Prep the chicken the night before so it's ready to grill the next day and dinner is ready in under 20 minutes.
★ Ingredients You'll Need ★
This recipe is very simple. The marinade doubles as a sauce, streamlining prep time.
Here's everything you'll need:
Chicken Marinade and Sauce:
- Chicken breast. You'll want to cut into uniform 1" cubes for even cooking.
- Garlic. I like to use garlic paste to save time, but you can use fresh cloves or minced garlic as well.
- Gochujang chili paste. This is a Korean staple which adds a blend of sweet, savory, and spicy flavors.
- Honey. Sugar or brown sugar can be used in place of honey, if preferred.
- Rice vinegar. This adds tang and tenderizes the chicken.
- Ginger. I like to use ginger paste to save time, but fresh grated ginger works nicely as well.
- Soy sauce. I prefer low sodium soy sauce so that salt does not over power.
- Sesame oil. This adds lovely flavor and prevent sticking as well.
Garnishes
- Green onions. Slice at an angle for a more elegant look!
- White sesame seeds. I prefer to buy them pre-toasted. You can also use them untoasted or toast them very briefly in a toaster oven. About 1 minute will do until they are light golden brown. Remove them from the hot baking pan quickly as they will continue to toast on the hot pan. No need to grease or line the pan.
Serve with
- Rice. Cooked, warm white rice. Short grain rice aka "sushi rice" is typically served with Korean foods.
- Broccoli or other veggies. Steamed or grilled.
★ How to Make this Recipe ★
These tasty Korean-style chicken skewers are super easy to make. Here's a look at the steps.
- Mix together marinade ingredients.
- Add chicken to half the sauce (reserve remainder) and chill.
- Thread marinated chicken onto skewers.
- Grill chicken.
- Brush with sauce.
- Serve with rice and veggies.
Super easy. SO GOOD.
★ Tips & FAQs ★
Gochujang is a Korean fermented red chili paste, and its taste is a harmonious blend of sweet, savory, and spicy flavors.
The primary ingredients in gochujang include red chili peppers, glutinous rice, fermented soybeans, and salt.
The paste undergoes a fermentation process, which contributes to its complex and rich taste.
It's really a personal peference. Boneless chicken thighs offer a richer flavor and tend to taste more moist. Chicken breasts offer more texture and less fat. Cook time may vary depending on what type of chicken you use. Check for a temperature of 165ºF using a meat thermometer.
Korean Gochujang Chicken is excellent for meal prep because its bold, sweet-spicy flavor deepens over time and it reheats well without drying out. It's also versatile, pairing easily with rice, noodles, or vegetables. Plus, it stores well in the fridge or freezer, making it a convenient choice for busy weeks.
The key to infusing flavor lies in the marination process. The chicken is infused with sweet, savory, and spicy notes and is tenderized at the same time so the texture is more enjoyable, as well. You can marinate the chicken for up to 24 hours before cooking.
Yes, Korean Gochujang Chicken is spicy. Gochujang is fermented chili paste with noticeable heat. However, the spiciness is balanced by its sweet and savory flavors, and the heat level can be adjusted by using more or less gochujang in the recipe.
Store leftovers in an airtight container in the fridge for up to 3 days.
★ More Grilled Chicken Recipes ★
Love to grill?
Check out my other grilled recipes and be sure to Pin your favorites for later!
If you love this Korean chicken, you may also like my Crispy Katsu Chicken Bowl, featuring fermented kimchi!
Korean Gochujang Chicken Skewers
Equipment
Ingredients
Chicken and Marinade
- 1 lb chicken breast cut into 1 inch cubes
- 3 teaspoon garlic paste
- 1 teaspoon ginger paste
- ¼ cup gochujang chili paste
- ¼ cup honey
- 2 tablespoon rice vinegar
- ¼ cup soy sauce
- 2 tablespoon sesame oil divided
Garnish
- 2 green onions sliced
- 2 tablespoon sesame seeds
Sides
- 2 cups cooked white rice
- 2 cups steamed broccoli
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Instructions
- Make marinade and sauce. In a large bowl combine garlic, gochujang, honey, rice vinegar, ginger, soy sauce, and 1 tablespoon sesame oil.Pour half of the mixture to use as sauce, into another bowl or tupperware container, and refrigerate for later.To the bowl with remaining mixture, add in chicken breast cubes and toss to coat. Cover and place in the fridge to marinate for at least 30 minutes or overnight.
- Soak skewers in water so they don’t burn when connected to the heat. Soak for at least 30 minutes.
- Grill chicken. Prep grill or griddle with remaining sesame oil. Heat to about 375ºF.Make your skewers by placing the marinated chicken cubes onto each one. About 4-5 cubes per skewer, loosely touching.Place skewers on grill cooking for 5-7 minutes per side or until internal temp reaches 165ºF.
- Heat sauce (while chicken is cooking). Add reserved marinade from the to a small saucepan. Bring to a low boil then reduce to simmer.When chicken is done, brush chicken skewers generously with heated marinade sauce.
- Serve skewers hot with cooked white rice and steamed broccoli or your choice of veggie.Garnish with green onions and sesame seeds.
Notes
- To ensure chicken is moist, cook just until done and let rest for 2 minutes before applying sauce. Use a digital thermometer to check the internal temperature. Chicken is done at 165ºF.
- Feel free to add more or less honey to taste.
- To prevent burning soak bamboo skewers in water for 30 minutes then pat dry with a paper towel, prior to adding chicken.
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