Spicy Korean Chicken Skewers

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons gochujang paste 3 tablespoons gochujang paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine gochujang paste, soy sauce, honey, minced garlic, sesame oil, rice vinegar, vegetable oil, grated ginger, and black pepper. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto the soaked bamboo skewers.
5. 5.
   Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Spicy Korean Chicken Skewers hot as an appetizer or alongside steamed rice and kimchi for a complete meal.

Treat your ingredients with care...

• Gochujang paste — Adjust the amount of gochujang according to your spice preference. Increase or decrease the quantity to make the skewers milder or spicier.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white vinegar.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning on the grill.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent splintering.
• Serve the skewers with a side of cooling cucumber salad to balance the heat.
• For an extra burst of flavor, sprinkle some toasted sesame seeds over the skewers before serving.
• If you prefer a milder version, reduce the amount of gochujang paste in the marinade.

Serving advice

Serve the Spicy Korean Chicken Skewers as an appetizer at a gathering or as a main course alongside steamed rice and a variety of banchan (Korean side dishes) such as kimchi, pickled vegetables, and seaweed salad.

Presentation advice

Arrange the grilled chicken skewers on a platter, garnish with chopped green onions and sesame seeds, and serve with a side of dipping sauce. The vibrant colors of the dish, along with the enticing aroma, will make it an eye-catching centerpiece.