Chicken Skewers with Korean BBQ (Printable)
Juicy grilled chicken skewers brushed with a sweet-spicy Korean BBQ glaze, finished with sesame and scallions.
# What You’ll Need:
→ Chicken Skewers
01 - 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 8 wooden or metal skewers
03 - 1 red bell pepper, cut into chunks
04 - 1 yellow bell pepper, cut into chunks
05 - 1 small red onion, cut into chunks
06 - 1 tablespoon vegetable oil
→ Korean BBQ Sauce
07 - 1/3 cup soy sauce
08 - 2 tablespoons brown sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 2 cloves garlic, minced
12 - 1 tablespoon minced ginger
13 - 1 tablespoon gochujang (Korean chili paste)
14 - 1 tablespoon honey
15 - 1 teaspoon toasted sesame seeds, for garnish
16 - 1 green onion, finely sliced, for garnish
# How To Make:
01 - If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
02 - In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, ginger, gochujang, and honey until smooth. Reserve 1/4 cup of the sauce for basting.
03 - Combine chicken pieces with the remaining sauce in a large bowl. Toss to coat, cover, and marinate in the refrigerator for at least 30 minutes and up to 2 hours for optimal flavor.
04 - Thread marinated chicken, red bell pepper, yellow bell pepper, and red onion alternately onto skewers. Lightly brush the assembled skewers with vegetable oil.
05 - Preheat a grill or grill pan to medium-high heat.
06 - Arrange skewers on the grill and cook for 10 to 12 minutes, turning occasionally. During the final minutes of grilling, brush with reserved BBQ sauce until the chicken is fully cooked and slightly charred.
07 - Transfer skewers to a serving platter, then garnish with toasted sesame seeds and sliced green onion. Serve immediately.
# Expert Advice:
01 -
- The marinade clings to every bite so the chicken’s juicy even after the last piece is gone.
- You can toss extra veggies on the skewers or keep things classic—either way, cleanup’s a breeze.
02 -
- If the chicken chunks are too large or uneven, some might end up dry while others are just cooked—aim for even pieces every time.
- I learned that painting the reserved BBQ sauce on in the last few minutes makes all the difference—early on, the sauce just burns.
03 -
- Brushing the skewers with oil before grilling is the secret to maximizing char and preventing sticking without fuss.
- Always marinate the chicken for at least 30 minutes—overnight if you have the patience—for layered flavor in every bite.