Grilled Korean Chicken Skewers

Gochujang is a popular ingredient in Korean cuisine. It is a fermented chili paste that is used as a condiment and part of  many dishes from salads, stews, meat dishes and more. Made with chili peppers, glutinous rice and fermented chilies, gochujang has a thick paste-like consistency. It is excellent to use as part for a marinade like I did for these grilled chicken skewers.

Grilled Korean Chicken Skewers text

Let the chicken marinate for at least 1-2 hours, or more if you are able. These Korean inspired skewers have a mix of Asian flavors that go so well together, but the gochujang is definitely the highlight!

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Bamboo or metal skewers can work with this recipe. I like to use skewers that rest on a stand like this as lifting them up off the grill can help to prevent burning. But, having a family of five, usually means that I need to cook more than what the number on a stand like this can feed, so I often go with the bamboo. Veggie skewers go  great alongside these Korean skewers.

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Grilled Korean Chicken Skewers

5 from 1 vote
Grilled chicken skewers with Korean marinade made with gochujang, sesame oil, sugar, rice wine, ginger and garlic. Cubed chicken is grilled on skewers. Fermented chili paste.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 4 People


  • 1/3 cup gochujang
  • 1/4 cup sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 2 garlic cloves , minced
  • 1 tbsp grated ginger
  • 2-3 boneless skinless chicken breasts
  • skewers


  • Cut chicken breasts into 1 inch cubes.
  • Make the marinade by mix all the ingredients, except chicken, in a bowl.
  • Pour the marinade over the cubed chicken and toss to make sure all the chicken is coated.
  • Cover with plastic wrap and set in the fridge for 1-2 hours.
  • If using bamboo skewers, soak in warm water for 15 minutes.
  • Remove chicken from the fridge and thread the chicken onto the skewers.
  • Heat grill to high heat. Place chicken skewers on grill and cook for about 8 minutes. Flip and cook another 8 minutes or until the chicken is no longer pink. Remove from the grill.


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

5 from 1 vote

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Recipe Rating


  • 5 stars
    Those chicken kebabs look simply succulent. I can tell that they are not dry… they look plump and juicy. I love how you cook them on the grill lifted up so they don’t char… very nice. 🙂

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