5 from 18 votes
Korean Chicken Kabobs
Korean Chicken Kabobs feature cubed chicken breast marinated in a gochujang-based sauce with soy, brown sugar, garlic, and ginger, grilled to a caramelized finish and garnished with green onion and sesame seeds. The marinade blends spicy, sweet, and savory flavors for a tender, flavorful kabob.
Prep Time
2 hrs 30 mins
Cook Time
20 mins
Total Time
2 hrs 50 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
Asian, American, International
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.
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