Korean Grilled Chicken Skewers
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Breast or thigh both work, but thigh, with more fat, is the one that stays juicy over direct heat.
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The gochujang, soy and honey glaze goes on thin, two or three times, building up a sticky shine, and the skewers keep turning over medium heat because honey scorches fast.
Ingredients
Instructions
- 1
Soak 8 wooden skewers in water for 30 minutes to reduce burning.
Cut 400g chicken breast or thigh into even 2.5cm pieces, then pat the surface dry so the sauce clings instead of sliding off.
- 2
Thread 4 to 5 chicken pieces onto each skewer, making 8 skewers total, and leave a little space between pieces.
If they are packed tightly, heat will not circulate well and the centers will cook late.
- 3
Mix 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp minced garlic, and 0.5 tbsp sesame oil until smooth.
Break up garlic clumps so the glaze brushes on evenly and does not burn in spots.
- 4
Preheat a pan or grill well over medium heat, then brush a thin first coat of sauce on the skewers.
Lay them down and leave them undisturbed for 2 minutes so the surface sets before turning.
- 5
Turn the skewers 90 degrees at a time and cook each side for about 2 minutes.
If the color darkens too fast, lower the heat, then brush on another light coat of sauce halfway through.
- 6
Cook for 8 to 10 minutes total and check that the thickest chicken piece is cooked through.
Brush on the sauce reserved during cooking before the final minute and let it bubble into a glossy coating.
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