Korean BBQ Chicken Skewers

Two skewers of glazed grilled chicken served on white rice with a cucumber salad on a white plate.

5 from 2 votes

Korean BBQ Chicken Skewers

🍗🎉🌶️ Bite-sized pieces of chicken are marinated with Korean red pepper paste, or gochujang paste, plus soy sauce, rice vinegar, brown sugar, and sesame oil for the perfect blend of savory, sweet, and spicy flavors! Both grilling and baking instructions are provided for this EASY chicken recipe that's ready in 30 minute! Bonus that it's a high protein recipe, too.

Prep Time15

Cook Time15

Course: 30-Minute Meals, Asian, Dinner

Cuisine: Asian, Korean

Keyword: grilled chicken skewers, Korean bbq chicken, korean chicken, Korean chicken skewers

Servings:

Calories: 335cal

Equipment

Ingredients

2 to 4 tablespoons Gochujang paste or to taste (also known as Korean red pepper paste. I use a medium spice level paste, but mild or spicy are options; add to heat preference level)
¼ cup soy sauce I use reduced sodium
3 tablespoons rice vinegar
2 tablespoons light brown sugar packed
1 tablespoon toasted sesame oil
½ teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
2 pounds boneless skinless chicken breasts , diced into 1 1/2-inch chunks (keep the pieces uniform, boneless skinless chicken thighs may be used)
1 green onion sliced into thin rounds; optional for garnishing
sesame seeds to taste; optional for garnishing

Instructions

Marindade: To a large bowl, add the Gochujuang paste to taste, soy sauce, rice vinegar, brown sugar, sesame oil, salt, pepper, and whisk to combine to create the chicken marinade. Taste, and if desired, add more of a certain ingredient that you desire.
Remove 1/3 cup of the marinade and place it in a small saucepan; set aside.
Add the diced chicken to the marinade, and allow it to marindade for 15-30 minutes. If you're going to marinade closer to 30 minutes, you should cover it and place the bowl in the fridge. Tip - Do NOT marinade longer than indicated; the acidity of the ingredients will break down the chicken protein fibers too much and the chicken will be mushy.
Soak: Meanwhile, if you're using wooden skewers, soak them in water for at least 15-30 minutes, or while the chicken is marinating. Tip - I prefer wooden skewers because the charred ends of the wood give a smoky fragrance to the chicken, which adds to the overall flavor profile.
Reduce: Additionally, place the saucepan with the reserved 1/3 cup marindade on the stove, heat over medium-high for about 2-3 minutes, or until the sauce reduces, thickens, and become sticky; stir nearly continuously so it doesn't burn. Set aside off the heat until it's time to baste the chicken.
Thread: After marinating, thread the chicken on approximately 5 to 8 skewers, depending on how much chicken you're using and the exact length of your skewers. Don't compress or overly compact/squish the chicken onto a skewer. If you're running out of space, start a new skewer.
Cooking: When ready to cook, follow the method below that's best suited for you.
In all cooking methods: Discard the marinade that was in the marinating bowl.-Chicken is done at 160F, rest it on a plate for 5-10 minutes so the internal temp rises to 165F as measured with a digital thermometer, which is the safe temperature to consume chicken.
Grilling (outdoors): Oil the grill grates, and preheat outdoor gas grill to medium-high heat. When ready to grill, place the skewers on the grill, close the lid, and grill for approximately 3-4 minutes, open the lid, flip the chicken using tongs, baste it generously with the sauce that you reduced, and cook for another 2-4 minutes, or until the chicken is done; baste as much as desired for juicer chicken with richer flavor. Tips – Because most grills are at least 500-600F and these pieces of chicken are small, it's going to cook very quickly. Use common sense and lower the heat if it's burning, flip and turn as much as necessary, and if it's not done after 8 minutes total, keep grilling until it's done. If it sticks when you are trying to flip it, let it cook for another minute before trying to flip it.
Grill Pan (indoors on stove): Preheat a grill pan over medium-high to high heat on your stove, place the skewers on top, and cook for approximately 5 minutes, flip the chicken using tongs, baste generously, and cook for another 3-5 minutes, or until the chicken is done; baste as often as desired for juicier more flavorful chicken. Tips – These pieces of chicken are small and will cook very quickly but all grill pans vary in their thickness, composition, the size of the chicken pieces varies, etc. so use common sense and keep cooking until it's done. If it sticks when you are trying to flip it, let it cook for another minute before trying to flip it.
Oven Baking: Preheat oven to 400F and place a grill rack over a parchment-lined baking sheet (do not skip lining your baking sheet because the marinade runoff will char your baking sheet otherwise!), and arrange the skewers on the prepared rack. Bake in the preheated oven for about 20 minutes, or until the chicken is cooked through and lightly charred on the edges. Flip midway through baking with tongs. baste generously, and you can even flip and baste another time before chicken is fully done for juicer, moistre chicken. Tips – Baking time will vary based on the size of the chicken pieces, personal preference for doneness, heat output of your oven, etc. so use common sense and keep cooking until it's done. If your oven runs hot, and/or the chicken pieces are smaller, it could be done in 16-18 minutes, so I recommend checking early. It may also take longer than 20-22 minutes, which is fine too.
Garnish: Optionally garnish with green onions, sesame seeds, fresh herbs such as basil or cilantro, or as desired. Serve the chicken right on the skewers, or remove it from the skewers and serve it alongside rice, over a salad, or as desired.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as desired.

Nutrition