Korean Chicken Kabobs
User Reviews
5
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Prep Time
2 hrs 30 mins
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Cook Time
20 mins
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Total Time
2 hrs 50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian, American, International
Korean Chicken Kabobs
Description
Korean Chicken Kabobs start with a marinade of gochujang, reduced sodium soy sauce, rice wine vinegar, brown sugar, toasted sesame oil, grated ginger, and minced garlic. The chicken pieces absorb this mixture during a 2 to 8-hour marinating period, allowing deep flavor penetration and tenderness.
After marinating, the chicken is drained and threaded onto skewers, brushed with canola oil to prevent sticking and promote even grilling. The kabobs are grilled over medium-high heat for about 10 minutes, turning intermittently until fully cooked and slightly charred.
Before finishing, the reserved marinade is brushed onto the kabobs for extra glaze and flavor enhancement. The finished kabobs are then topped with thinly sliced green onions and toasted sesame seeds for aroma and crunch, adding contrast to the spicy, sweet, and smoky chicken.
Ingredients
- ¼ cup gochujang Korean red pepper paste
- ¼ cup soy sauce reduced sodium
- 2 tablespoons rice wine vinegar seasoned
- 2 tablespoons light brown sugar
- 1 tablespoon sesame oil toasted
- 1 tablespoon ginger freshly grated
- 3 cloves garlic minced
- 2 pounds chicken breast cut into 1-inch chunks, boneless skinless
- 1 ½ tablespoons canola oil
- 1 green onion thinly sliced
- ½ teaspoon sesame seeds toasted
Instructions
- In a medium bowl, combine gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic. Reserve 2 tablespoons and set aside.
- In a gallon size Ziploc bag or large bowl, combine gochujang mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat. Thread chicken onto skewers; brush with canola oil.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved gochujang mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with green onion and sesame seeds.
User Reviews
Overall Rating
5
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