Korean Gochujang Chicken Skewers

Why You’ll Love This Recipe

• Packed with bold Korean-inspired flavors
• Perfect balance of spicy, sweet, and savory
• Quick to prepare with a simple marinade
• Great for grilling, broiling, or stovetop cooking
• Ideal for weeknight dinners or gatherings
• Easy to customize the spice level
• Delicious served with rice, noodles, or lettuce wraps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs, boneless and skinless, cut into bite-sized pieces
gochujang (Korean chili paste)
soy sauce
honey or brown sugar
garlic, minced
ginger, grated
sesame oil
rice vinegar
vegetable oil
black pepper
green onions, sliced
sesame seeds

Directions

1. In a bowl, whisk together gochujang, soy sauce, honey or brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, vegetable oil, and black pepper.
2. Add the chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. If using wooden skewers, soak them in water for about 20 minutes to prevent burning during cooking.
4. Thread the marinated chicken onto skewers, leaving a small space between each piece for even cooking.
5. Preheat a grill or grill pan to medium-high heat.
6. Grill the skewers for about 10–12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
7. During the last few minutes of grilling, brush the skewers with extra marinade for added flavor.
8. Remove the skewers from the grill and let them rest briefly.
9. Garnish with sliced green onions and sesame seeds before serving.

Servings and timing

Servings: 4

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10–12 minutes
Total time: about 55 minutes

Variations

For a milder flavor, reduce the amount of gochujang and add a little extra honey or brown sugar to balance the heat.

You can substitute chicken thighs with chicken breast, though thighs tend to remain juicier during grilling.

If you prefer a richer flavor, add a small amount of Korean chili flakes to the marinade for extra depth and spice.

These skewers can also be cooked in the oven by broiling them on a baking sheet for about 12–15 minutes, turning once halfway through.

For a fresh serving idea, wrap the grilled chicken pieces in lettuce leaves with rice and sliced cucumbers.

Storage/Reheating

Store leftover chicken skewers in an airtight container in the refrigerator for up to 3–4 days.

To reheat, warm the chicken gently in a skillet over medium heat or microwave in short intervals until heated through.

If freezing, remove the chicken from the skewers and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste that has a deep, savory flavor with a balance of spice, sweetness, and umami.

Can I make these skewers less spicy?

Yes, simply reduce the amount of gochujang and increase the honey or brown sugar to mellow the heat.

Can I cook these without a grill?

Yes, you can cook them in a grill pan, skillet, or under the oven broiler.

How long should I marinate the chicken?

At least 30 minutes is recommended, but up to 4 hours will provide the best flavor.

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs tend to stay more tender and juicy.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C) and appear fully cooked with no pink inside.

What sides go well with Korean chicken skewers?

They pair well with steamed rice, cucumber salad, kimchi, or grilled vegetables.

Can I prepare the skewers ahead of time?

Yes, you can assemble the skewers and store them in the refrigerator until ready to cook.

Do I need to soak wooden skewers?

Yes, soaking wooden skewers in water helps prevent them from burning on the grill.

Can I freeze the marinated chicken?

Yes, you can freeze the chicken in the marinade for up to 2 months. Thaw it in the refrigerator before cooking.

Conclusion

Korean Gochujang Chicken Skewers deliver bold, savory flavors with a delicious balance of spice and sweetness. The marinade creates tender, juicy chicken with caramelized edges that make every bite irresistible. Whether grilled for a summer cookout or cooked indoors for a quick meal, these skewers offer an easy and flavorful way to enjoy Korean-inspired cuisine at home.

Korean Gochujang Chicken Skewers

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Korean Gochujang Chicken Skewers are tender pieces of chicken marinated in a bold sauce made with gochujang, garlic, soy sauce, and sweetness. Grilling caramelizes the marinade for juicy, spicy-sweet chicken with lightly charred edges.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grill
• Cuisine: Korean
• Diet: Halal

Ingredients

• Chicken thighs, boneless and skinless, cut into bite-sized pieces
• Gochujang (Korean chili paste)
• Soy sauce
• Honey or brown sugar
• Garlic, minced
• Ginger, grated
• Sesame oil
• Rice vinegar
• Vegetable oil
• Black pepper
• Green onions, sliced
• Sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, whisk together gochujang, soy sauce, honey or brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, vegetable oil, and black pepper.
2. Add the chicken pieces to the marinade and toss until evenly coated.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. If using wooden skewers, soak them in water for about 20 minutes.
5. Thread the marinated chicken onto skewers, leaving a small space between pieces for even cooking.
6. Preheat a grill or grill pan to medium-high heat.
7. Grill the skewers for about 10–12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
8. Brush the skewers with extra marinade during the last few minutes of cooking if desired.
9. Remove from the grill and let rest briefly.
10. Garnish with sliced green onions and sesame seeds before serving.

Notes

• Reduce the amount of gochujang and add extra honey or brown sugar for a milder flavor.
• Chicken breast can be used instead of thighs, though thighs stay juicier when grilled.
• Add Korean chili flakes for additional heat and flavor.
• These skewers can also be broiled in the oven for about 12–15 minutes, turning once halfway.
• Serve the chicken in lettuce wraps with rice and sliced cucumbers for a fresh variation.
• Store leftovers in the refrigerator for up to 4 days and reheat gently.

Nutrition

• Serving Size: 1 portion
• Calories: 350 kcal
• Sugar: 9 g
• Sodium: 820 mg
• Fat: 17 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 145 mg