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- 1 lb chicken thighs, cut into 1-inch cubes - 3 tablespoons gochujang (Korean red chili paste) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons honey - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 green onions, finely chopped (reserve some for garnish) - 1 tablespoon sesame seeds (for garnish) - Wooden skewers (soaked in water for 30 minutes prior to use) The main ingredients form the heart of this dish. Chicken thighs bring juicy flavor. Gochujang adds a bold kick. Soy sauce gives it a savory touch. Sesame oil adds a nutty aroma. You also need extra ingredients to enhance the taste. Honey balances the heat with sweetness. Garlic and ginger pack in fresh flavor. Chopped green onions add crunch and color. Sesame seeds make for a lovely garnish. Don't forget the skewers! Soaking them in water prevents burning on the grill. This step is key for perfect skewers. You can find the full recipe at the end of this article. Enjoy cooking your Korean BBQ chicken skewers! Start by making your marinade. In a large bowl, mix together the gochujang, soy sauce, sesame oil, honey, minced garlic, minced ginger, and finely chopped green onions. Stir until everything is well combined. This marinade brings a sweet and spicy flavor to your chicken. Next, add the cubed chicken thighs to your marinade. Make sure each piece is well coated. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate for at least 30 minutes. If you want stronger flavors, let it sit for up to 2 hours. Now it’s time to grill. Preheat your grill or grill pan to medium-high heat. While it heats up, thread the marinated chicken cubes onto the skewers. Leave a little space between each piece. This helps them cook evenly. Once your grill is hot, place the skewers on it. Grill the chicken for about 10-15 minutes. Turn them often for a nice char. Use a meat thermometer to check the internal temperature. It should reach 165°F. This ensures your chicken is safe to eat and juicy. For best flavor, marinate chicken for at least 2 hours. This allows the chicken to soak up all those tasty spices. If you can, marinate overnight. The longer you wait, the better the flavor. Use medium-high heat to achieve the perfect char without burning. This temperature helps cook the chicken evenly. Flip the skewers often for nice grill marks and to avoid charring. Keep an eye on the time; it should take about 10 to 15 minutes. Garnish with sesame seeds and green onions for a lovely touch. These add a nice crunch and fresh taste. Consider serving with a dipping sauce like extra gochujang or soy sauce. It makes each bite even more fun. {{image_4}} You can easily swap chicken for other proteins. Beef, pork, or tofu work well too. Each option brings its own taste. For beef, use tender cuts like sirloin. For pork, consider shoulder or loin. Tofu gives a nice vegetarian spin. Just ensure any protein you choose is cut into similar sizes for even cooking. To add a fun twist, try adding pineapple chunks or bell pepper pieces. These ingredients boost taste and sweetness. Pineapple adds a tropical flair, while bell peppers offer crunch and color. You can place these between the chicken pieces on the skewers. This adds variety and makes each bite exciting. If you like heat, you can adjust the gochujang amount. More gochujang makes the skewers spicier. If you prefer mild flavors, reduce the gochujang or use less. You can also add chopped fresh chili for a different heat level. Feel free to customize it to match your taste. Keep uneaten skewers in an airtight container in the refrigerator. This keeps them fresh. You can enjoy them later without losing flavor. They will stay good for about three days. Don't forget to label the container with the date! Reheat on the grill or stovetop for the best results. This method brings back the char and flavor. If you use a microwave, be careful. It can make the chicken rubbery. Heat on medium until warm, turning often for even heat. Freeze marinated chicken before grilling for future meals. This is a great way to save time. Place the chicken in a freezer-safe bag, removing as much air as possible. It can last for up to three months in the freezer. When you're ready to cook, just thaw in the fridge overnight. This method keeps the flavors locked in, ready for a tasty meal. For the best flavor, marinate the chicken for at least 30 minutes. However, I recommend marinating for up to 2 hours. This extra time allows the marinade to soak deep into the chicken. The gochujang, soy sauce, and honey create a wonderful blend of sweet and spicy. You can use wooden skewers without soaking, but I do not recommend it. If you skip soaking, the skewers may burn on the grill. Soaking helps prevent them from catching fire. To soak, just place them in water for about 30 minutes before grilling. Korean BBQ chicken skewers pair well with many side dishes. Here are some great options: - Steamed rice or fried rice for a filling side. - Kimchi for a tangy, spicy kick. - Cucumber salad for a refreshing crunch. - Grilled vegetables to add color and nutrition. You can find the full recipe for Korean BBQ Chicken Skewers [here](#). It's packed with flavors and easy to follow! This post covered how to make delicious Korean BBQ chicken skewers. I shared key ingredients, marination steps, and grilling techniques. You learned tips for perfecting flavor and ideas for variations. Don't forget that storing leftovers or freezing extra chicken can save you time. Embrace these flavors and share this recipe with friends. Cooking can be simple and fun. Enjoy every bite you create!

Korean BBQ Chicken Skewers

Get ready to fire up the grill with these delicious Korean BBQ Chicken Skewers! This easy recipe combines tender chicken thighs marinated in a flavorful blend of gochujang, soy sauce, honey, and spices for a mouthwatering treat. Perfect for summer gatherings or weeknight dinners, these skewers are simple to make and packed with taste. Click through to explore the full recipe and learn how to impress your family and friends!
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Ingredients
  

1 lb chicken thighs, cut into 1-inch cubes

3 tablespoons gochujang (Korean red chili paste)

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons honey

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 green onions, finely chopped (reserve some for garnish)

1 tablespoon sesame seeds (for garnish)

Skewers (wooden skewers should be soaked in water for 30 minutes prior to use)

Instructions
 

Prepare the Marinade: In a large mixing bowl, combine the gochujang, soy sauce, sesame oil, honey, minced garlic, minced ginger, and finely chopped green onions. Stir well until all ingredients are thoroughly blended into a smooth marinade.

    Marinate the Chicken: Add the cubed chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator. Allow the chicken to marinate for at least 30 minutes; for deeper flavor, marinate for up to 2 hours.

      Preheat the Grill: Before cooking, preheat your grill or grill pan over medium-high heat to prepare for skewering the chicken.

        Skewer the Chicken: Carefully thread the marinated chicken cubes onto the skewers. Be sure to leave a small gap between each piece to allow for even cooking and proper heat circulation.

          Grill the Skewers: Place the skewers on the preheated grill. Cook the chicken for approximately 10-15 minutes, turning them occasionally to achieve an appealing char. Check the internal temperature using a meat thermometer; it should reach 165°F (75°C) for perfectly cooked chicken.

            Rest the Skewers: Once fully cooked, remove the skewers from the grill and allow them to rest for 5 minutes. This helps retain juices and enhances flavor.

              Garnish and Serve: Before serving, sprinkle the grilled chicken skewers with sesame seeds and extra chopped green onions for a fresh finish.

                - Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings

                  - Presentation Tips: Serve the skewers on a platter lined with fresh lettuce leaves for a vibrant touch, and add a small bowl of extra gochujang on the side for dipping. Enjoy!