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–+ servings

Korean Gochujang Chicken Skewers

Sticky-sweet and spicy gochujang chicken skewers with soy, sesame, garlic, and ginger—quick to marinate, fast to grill, and perfect for backyard BBQs or weeknight dinners.
Amanda
Prep Time 15 minutes
Cook Time 12 minutes
Marinate 30 minutes
Total Time 57 minutes
Serving Size 6 serving

Equipment

  • Grill, grill pan, or broiler
  • Skewers (metal or wooden)
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Tongs
  • Basting brush (optional)
  • Instant-read thermometer

Ingredients

  • 2 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 8 skewers wooden or metal (soak wooden skewers 30 minutes)
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce low-sodium if preferred
  • 1 tbsp sesame oil
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 3 garlic cloves minced
  • 1 tsp fresh ginger grated (or ginger paste)
  • sesame seeds for serving (optional)
  • green onions sliced, for serving (optional)

Instructions

  • If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
  • In a mixing bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until smooth.
  • Add the chicken pieces to the bowl and toss until evenly coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
  • Thread the marinated chicken onto skewers, leaving a little space between pieces so they cook evenly.
  • Preheat a grill to medium-high heat and lightly oil the grates. Grill skewers for 10–12 minutes, turning every 2–3 minutes, until lightly charred and the chicken reaches 165°F (74°C) internally.
  • If desired, brush on a little extra sauce during the last minute of cooking for a sticky finish (use reserved sauce only—don’t brush with marinade that touched raw chicken).
  • Rest for 2 minutes, then garnish with sesame seeds and sliced green onions if using. Serve hot with rice, lettuce wraps, or grilled veggies.

Notes

Food safety: If you want extra sauce for serving, reserve some before adding raw chicken, or boil leftover marinade for at least 2 minutes. Cooking options: Broil on a foil-lined sheet pan 8–12 minutes, turning once; or cook in an air fryer at 380°F (193°C) for 10–12 minutes, shaking halfway. Storage: Refrigerate cooked skewers up to 3 days; reheat gently so the chicken stays juicy.

Nutrition

Calories: 310kcal | Protein: 30g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 720mg