Chicken Skewers With Korean BBQ

Something about the sizzle of chicken hitting a hot grill immediately transports me to a friend's rooftop barbecue where gochujang was the guest of honor and nobody went home hungry.

One summer evening I brought these to a potluck and watched three self proclaimed picky eaters go back for seconds before the coals even cooled down.

Ingredients

• Boneless skinless chicken thighs or breasts (1.5 lbs): Thighs stay juicier on the grill but breasts work well if that is what you have on hand.
• Wooden or metal skewers (8): Wooden ones need a good soak to prevent burning.
• Red and yellow bell peppers (1 each): The color pair is not just pretty, the sweetness charred peppers add is essential.
• Small red onion (1): Cut into chunks that are large enough to hold together on the skewer.
• Vegetable oil (1 tbsp): A light brush keeps the vegetables from sticking.
• Soy sauce (1/3 cup): This is the salty backbone of the whole marinade.
• Brown sugar (2 tbsp): It helps the sauce caramelize and gives those gorgeous grill marks.
• Rice vinegar (2 tbsp): A little tang keeps the sweetness in check.
• Sesame oil (1 tbsp): Toasted sesame oil adds a nutty depth that nothing else can replicate.
• Garlic cloves, minced (2): Fresh garlic always beats the jarred version here.
• Ginger, minced (1 tbsp): Fresh ginger gives a warm bite that rounds out the gochujang heat.
• Gochujang (1 tbsp): Korean chili paste brings gentle heat and deep umami flavor.
• Honey (1 tbsp): It helps the sauce glaze the chicken beautifully.
• Toasted sesame seeds (1 tsp): Save these for finishing so their texture stays intact.
• Green onion, finely sliced (1): A fresh garnish that brightens every bite.

Instructions

Soak the skewers:

Submerge wooden skewers in water for at least 30 minutes so they do not catch fire on the grill. Skip this step entirely if you are using metal skewers.

Whisk the Korean BBQ sauce:

In a mixing bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and honey until smooth. Pour 1/4 cup of this sauce into a small bowl and set it aside for basting later.

Marinate the chicken:

Toss the chicken pieces in the remaining sauce until every piece is well coated. Cover the bowl and let it rest in the refrigerator for at least 30 minutes, though two hours will reward you with deeper flavor.

Build the skewers:

Thread chicken, red pepper, yellow pepper, and onion onto each skewer in an alternating pattern. Brush the vegetables lightly with vegetable oil so they do not dry out.

Heat the grill:

Preheat your grill or grill pan to medium high heat until you can feel the warmth radiating when you hold your hand above the grate.

Grill and glaze:

Cook the skewers for 10 to 12 minutes, turning them occasionally and brushing with the reserved sauce during the last few minutes until the chicken is cooked through and lightly charred at the edges.

Finish and serve:

Transfer the skewers to a platter, scatter sesame seeds and sliced green onion over the top, and serve them while they are still hot and aromatic.

Save

A neighbor once knocked on my door just to ask what smelled so good, and we ended up sharing skewers on the front porch until the streetlights came on.

What to Serve Alongside

Steamed white rice is the simplest and most satisfying companion because it soaks up every drop of extra sauce. Lettuce wraps turn this into a hands on meal that feels lighter but just as satisfying.

Handling the Heat

If gochujang is hard to find, sriracha or a mild chili sauce will work in a pinch, though the flavor profile will shift a little sweeter and sharper. Start with less heat and build up because you can always add more but you cannot take it away.

Making It Your Own

This recipe is endlessly adaptable once you understand the basic sauce ratio and grilling technique.

• Tuck chunks of zucchini or whole mushrooms between the chicken for extra vegetables.
• Try pineapple pieces on the skewer for a sweet surprise that pairs wonderfully with the spicy glaze.
• Always let the skewers rest for two minutes before serving so the juices redistribute and stay inside the meat.

Save

Keep these skewers in your back pocket for any warm evening when you want dinner to feel like a celebration without spending hours in the kitchen.

Questions & Answers

→ How long should the chicken marinate?

At least 30 minutes for noticeable flavor; 1–2 hours gives deeper penetration. Avoid very long acidic marinades on white meat to prevent a mealy texture.

→ Which cut of chicken works best?

Thighs stay juicier and are more forgiving on the grill; breasts can be used if trimmed and cut into uniform pieces to avoid drying out.

→ How do I prevent skewers from sticking or burning?

Soak wooden skewers for 30 minutes, oil the grill or grill pan, brush skewers with a little oil, and turn frequently. Reserve some sauce for the final glaze rather than basting early to avoid burning.

→ What can I use instead of gochujang?

Substitute a mix of chili paste or sriracha with a touch of miso or fermented soybean paste and honey to mimic the sweet-fermented depth; adjust sweetness and heat to taste.

→ How can I tell the chicken is cooked through?

Use an instant-read thermometer — 165°F (74°C) in the thickest pieces — or cut into a piece to ensure juices run clear and the meat is opaque throughout.

→ Any tips for making this gluten-free or allergen-friendly?

Swap regular soy sauce for tamari or coconut aminos for a gluten-free option, and check gochujang labels for hidden allergens; omit sesame or use seeds sparingly for sesame sensitivity.