Korean Grilled Chicken Skewers
Dak-kkochi-gui is a Korean grilled chicken skewer inspired by street-stall cooking, made by threading bite-sized pieces of chicken breast or thigh onto bamboo sticks and brushing them with a sauce of gochujang, soy sauce, honey, and minced garlic. Thigh meat works best because its higher fat content resists drying out over direct heat, and applying the glaze in two or three separate coats builds up a thick, sticky, caramelized layer. Cutting the chicken into uniform cubes ensures every piece finishes cooking at the same time, and alternating with slices of green onion or bell pepper between the meat adds moisture and color. The interplay of gochujang's fermented heat and honey's sweetness against charcoal smoke captures the unmistakable flavor of Korean street food.
Adjust Servings
Instructions
- 1
Cut chicken into bite-sized pieces and thread onto skewers.
- 2
Mix gochujang, soy sauce, honey, garlic, and sesame oil for the glaze.
- 3
Brush skewers with the glaze.
- 4
Grill turning regularly, brushing with more glaze.
- 5
Apply a final coat of glaze just before serving.
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Nutrition (per serving)
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