Korean Chicken Skewers
Bright, savory Korean Chicken Skewers to fire up the grill
These skewers bring sweet, salty, spicy, and toasty sesame notes in every bite — tender, slightly charred chicken cubes glazed with a gochujang-forward marinade that caramelizes on the grill. A practical insight: marinating at least 4 hours gives the brown sugar and soy time to penetrate the thighs so the pieces stay juicy while they caramelize.
If you want another crowd-pleasing portable chicken option for a weeknight, compare techniques with our air-fryer buffalo chicken recipe to see different heat methods and sauces.
Why these skewers are weeknight-friendly and party-ready
The recipe balances bold flavor with minimal fuss — everything is whisked together, half the sauce flavors the meat, and the rest becomes a basting glaze. You can thread the chicken ahead of time or marinate in one bowl, which makes it flexible for last-minute grilling or backyard entertaining.
This approach is also easy to adapt if you prefer sous-vide or pan-sear methods instead of grilling; for an oven alternative see a similar time-saver in the air fryer chicken breast method.
Small things I love about this recipe
Quick highlights
- Sweet-savory balance from brown sugar and soy sauce
- Heat and depth from gochujang — not just spicy, but fermented umami
- Sesame oil and rice vinegar lift the richness for a brighter finish
- Versatile: serve as appetizer skewers, rice bowls, or lettuce wraps
A simple flow for making the skewers
From prep to plate, the flow is: cut the thighs, mix the sauce, marinate (half the sauce on the chicken, reserve the rest), skewer, grill over medium heat, baste near the end, and serve with green onions if you like. Total active time is short; most time is hands-off marinating.
For a flavor comparison that highlights brown sugar in grilled chicken, check this take on brown sugar chicken tenders.
Prep strategies to save time and boost flavor
Plan a little ahead: start the marinade the night before or in the morning for dinner. Reserve half the marinade immediately for basting so it doesn’t spend the same time as the raw chicken in the fridge. If using wooden skewers, soak them 20–30 minutes before threading to prevent burning.
If you prefer to make components ahead for easy weeknight assembly, this idea pairs well with batch-cooking techniques like those used in the baked chicken ricotta meatballs recipe — prep once, finish later.
Ingredients
1 1/2 lbs. chicken thighs (boneless, skinless), 2 tsp fresh ginger (finely grated), 2 tsp minced garlic, 3 tbsp low sodium soy sauce, 3 tbsp brown sugar, 1 tsp sesame oil, 1 tbsp rice vinegar, 2 tbsp gochujang, chopped green onions (optional garnish)
Notes on the ingredients and swaps
- Chicken: boneless, skinless thighs give the best balance of tenderness and flavor; breasts can be used but cook faster and dry out more easily.
- Gochujang: provides spice and umami; substitute with a mix of chili paste and a touch of miso if needed.
- Brown sugar: key for caramelization; honey or maple syrup can work but will change flavor.
- Soy sauce: low-sodium keeps salt in check; tamari is a gluten-free option.
- Sesame oil and rice vinegar: small amounts add a lot — don’t skip.
Step-by-step cooking method
Cut the thighs into roughly 1 1/2" cubes and place them in a mixing bowl. In a separate small bowl, whisk together the grated ginger, minced garlic, low sodium soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang until smooth — this is your marinade. Pour about half of the marinade over the chicken, toss thoroughly so every piece is coated, then cover the bowl and chill for at least 4 hours or up to overnight to let flavors penetrate. Pour the remaining marinade into a covered container and refrigerate — you’ll use this for basting later.
When the chicken has finished marinating, thread the pieces onto skewers. Heat your grill to medium. Brush or oil the grill grates lightly, then place the skewers over the heat. Turn the skewers every 3–4 minutes so each side cooks evenly; total grilling time will be about 20–30 minutes depending on grill temperature and skewer thickness. Use an instant-read thermometer to confirm the chicken reaches 165°F in the thickest pieces. During the final few turns, baste the skewers with the reserved sauce to build a glossy, caramelized coating. Remove the skewers from the grill and serve topped with chopped green onions if desired, alongside your favorite sides.
For another glaze-forward finish that caramelizes beautifully, you might enjoy the technique used in this baked crunchy hot honey chicken recipe.
Timing and visual cues to watch for
- Marinate: minimum 4 hours; overnight is best for deeper flavor.
- Grill heat: medium — too hot and the sugars will char before the meat cooks.
- Visual cue: look for glossy, deepened color and slight edges of char before removing.
- Internal temp: aim for 165°F; skewers often finish in 20–30 minutes with regular turning.
How to serve these skewers
Serve hot from the grill with sides that complement the sweet-spicy glaze: steamed rice, quick cucumber salad, or charred vegetables. They work great as party finger food or as the main protein in a composed bowl.
Serving ideas
- Over jasmine rice with pickled cucumbers
- In lettuce wraps with kimchi and extra green onions
- Chopped over a noodle salad with sesame dressing
- With grilled corn and a citrusy slaw
Storing leftovers safely and reheating
Refrigerate cooled leftovers in an airtight container within two hours of cooking; consume within 3–4 days. Freeze cooked skewers wrapped tightly for up to 2 months.
Storage reminders
- Label and date containers before freezing.
- Thaw overnight in the fridge before reheating.
- Reheat gently to avoid drying: oven at 325°F or a quick pan-sear with a splash of water and a lid.
Tools, shortcuts, and technique notes
Use sturdy metal skewers if you grill often; bamboo needs soaking. An instant-read thermometer removes guesswork. For faster cleanup, line a tray with foil when marinating or threading.
Extra quick tips
- Double the marinade and reserve extra for brushing vegetables.
- Skewer uniform pieces for even cooking.
- If pressed for time, cube and cook in a hot cast-iron skillet rather than grilling.
Flavor and diet variations to try
Swap components to suit diets or tastes: make it milder by halving the gochujang, or use a sugar-free sweetener for lower carbs. For a vegetarian twist, marinate large tofu or seitan cubes with the same sauce and grill gently.
Easy substitution swaps
- Chicken breasts instead of thighs (shorter cook time)
- Tamari for gluten-free soy flavor
- Honey or maple for brown sugar alternatives
- Firm tofu for a vegetarian option (press first)
Nutrition estimate per serving
Approximate per serving (recipe serves 4): Calories ~420, Protein ~32 g, Fat ~25 g, Carbs ~12 g. Serving size: about 4–5 skewers depending on how you portion.
Notes on adjusting the nutrition
- Use chicken breast to reduce fat and total calories.
- Reduce brown sugar to lower carbs and sugar content.
- Removing sesame oil lowers fat slightly but also reduces toasty flavor.
Common questions answered
Q: Can I make these skewers without a grill?
A: Yes — cook them under a hot broiler on a lined pan, turning once, or pan-sear in a heavy skillet and finish in the oven until the internal temp reaches 165°F.
Q: Is it safe to baste with reserved marinade?
A: Because the reserved sauce sat with raw chicken, either boil it for a few minutes before using as a baste or reserve a portion separately before marinating to use as a fresh glaze.
Q: How long do leftovers keep?
A: Store refrigerated for up to 3–4 days; freeze for up to 2 months. Reheat until warmed through.
Q: Can I thread frozen chicken onto skewers?
A: No — thaw completely in the refrigerator before cutting and threading so pieces cook evenly.
Ready to grill — give it a try!
These Korean Chicken Skewers are an easy way to add bold, balanced flavors to your weeknight rotation or next backyard gathering. Marinate ahead, grill when ready, and enjoy the sticky, savory bites hot off the grill — I can’t wait to hear how you serve them.
Korean Chicken Skewers
Ingredients
Method
- Cut the chicken thighs into roughly 1 1/2" cubes and place them in a mixing bowl.
- In a separate small bowl, whisk together the grated ginger, minced garlic, low sodium soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang until smooth to create the marinade.
- Pour about half of the marinade over the chicken, toss thoroughly to coat, then cover the bowl and chill for at least 4 hours or overnight.
- Pour the remaining marinade into a covered container and refrigerate for later basting.
- When the chicken has finished marinating, thread the pieces onto skewers.
- Heat your grill to medium and brush or oil the grill grates lightly.
- Place the skewers over the heat, turning every 3–4 minutes for even cooking. Total grilling time is about 20–30 minutes.
- Use an instant-read thermometer to ensure chicken reaches 165°F in the thickest pieces.
- During the final few turns, baste the skewers with the reserved sauce.
- Remove skewers from the grill and serve with chopped green onions if desired.
