Fire up the grill—these Korean-inspired chicken skewers are effortless to make and packed with bold, layered flavors. The star of the marinade is gochujang, a fermented Korean red chili paste that combines savory, sweet, and spicy notes to elevate grilled chicken. This recipe keeps things simple while delivering a restaurant-quality result you can make at home.
The marinade blends gochujang with coconut sugar, rice vinegar, coconut aminos, and toasted sesame oil for a balanced sauce that clings beautifully to the chicken. Using boneless, skinless chicken thighs instead of breasts helps the skewers stay juicy and tender under high heat—thighs are more forgiving on the grill and resist drying out. That said, you can substitute chicken breasts or try other proteins like cubed steak or large shrimp if you want to vary the recipe.
These skewers are versatile and pair well with many sides. Try grilled vegetables, ginger-scallion rice, or cauliflower rice with ginger and scallion for lighter options. They make a great weeknight dinner, weekend barbecue centerpiece, or party appetizer when cut into smaller pieces.
Korean-Inspired Chicken Skewers
Ingredients
For the Chicken:
- 4 tbsp gochujang (I use Mother In Law’s brand)
- 3 tbsp coconut sugar
- 1/4 cup rice vinegar
- 1/2 cup coconut aminos
- 1 tbsp toasted sesame oil
- 2.5 pounds boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 6 wooden skewers (12-inch)
For the Grilled Scallions:
- 1 bunch scallions, root ends trimmed
- 1 tbsp avocado or olive oil
Instructions
Marinate the Chicken
- In a large bowl, whisk together the gochujang, coconut sugar, rice vinegar, coconut aminos, and toasted sesame oil until smooth and well combined. Reserve 1/3 cup of the marinade in a small bowl and refrigerate it for basting later.
- Trim excess fat from the chicken thighs and cut the meat into 1-inch cubes. Add the chicken to the remaining marinade, season with kosher salt and white pepper, and toss to coat. Cover and refrigerate for at least 2 hours. For more depth of flavor, marinate overnight.
Cook the Skewers and Scallions
- About 10–20 minutes before grilling, soak the wooden skewers in hot water to reduce the risk of burning.
- Thread the marinated chicken onto the soaked skewers, leaving a little space between pieces so heat circulates evenly.
- Heat the grill to medium-high (about 350–400°F / 175–200°C). Oil the grill grates by dipping a wadded paper towel in a small amount of oil and using tongs to wipe the oil across the hot grates—use only a little oil to avoid flare-ups.
- Place the skewers on the hot grill and cook the first side for 3–4 minutes, until clear grill marks form. Flip the skewers, baste the cooked side generously with the reserved marinade, and continue grilling for another 3–4 minutes until the chicken is cooked through and grill marks appear on both sides. Keep the grill closed as much as possible to maintain even heat.
- When the chicken is done, transfer the skewers to a tray and brush once more with any remaining sauce. Let the skewers rest briefly while you grill the scallions.
- Toss the scallions with the oil, then lay them across the grill. Grill until marked, about 2 minutes, flip, and cook 1–2 more minutes until tender and lightly charred. Slice the scallions on the diagonal and scatter them over the finished skewers.
- Garnish with toasted sesame seeds if desired. Serve with grilled vegetables and steamed jasmine rice or your preferred sides, and enjoy.
Tips and Variations
- If you prefer milder heat, reduce the amount of gochujang or increase the coconut sugar to balance the spice.
- Swap chicken thighs for chicken breasts, steak cubes, or large shrimp, adjusting cooking time accordingly—shrimp will cook much faster, while steak may need slightly more time depending on desired doneness.
- Marinating overnight intensifies flavor, but even two hours will give excellent results.
- To prevent burning, keep a spray bottle of water handy to control flare-ups and avoid placing skewers directly over open flames.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 6 skewers
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