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.
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!
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.
Grilled Korean Chicken Skewers
- 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
- 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.