Chicken Skewers with Korean BBQ (Printable version)

Juicy grilled chicken skewers glazed with tangy Korean BBQ, threaded with peppers and onion for summer.

# Ingredient List:

→ Chicken Skewers

01 - 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 8 wooden or metal skewers
03 - 1 red bell pepper, cut into chunks
04 - 1 yellow bell pepper, cut into chunks
05 - 1 small red onion, cut into chunks
06 - 1 tablespoon vegetable oil

→ Korean BBQ Sauce

07 - 1/3 cup soy sauce
08 - 2 tablespoons brown sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh ginger, minced
13 - 1 tablespoon gochujang (Korean chili paste)
14 - 1 tablespoon honey
15 - 1 teaspoon toasted sesame seeds
16 - 1 green onion, finely sliced

# How to Make It:

01 - If using wooden skewers, immerse in water for at least 30 minutes to prevent burning.
02 - In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, gochujang, and honey. Whisk until well blended. Reserve 1/4 cup of the sauce for basting during grilling.
03 - Add chicken pieces to a large bowl. Pour remaining sauce over chicken, toss to coat, cover, and refrigerate for at least 30 minutes and up to 2 hours for enhanced flavor.
04 - Thread marinated chicken, red bell pepper, yellow bell pepper, and red onion pieces alternately onto the skewers. Lightly brush assembled skewers with vegetable oil.
05 - Set grill or grill pan to medium-high heat.
06 - Place skewers on the grill and cook for 10 to 12 minutes, turning occasionally. Brush with reserved BBQ sauce during the last few minutes until chicken is fully cooked and slightly charred.
07 - Transfer grilled skewers to a platter. Garnish with toasted sesame seeds and sliced green onion. Serve immediately.

# Expert Suggestions:

01 -
  • Marinating the chicken in BBQ sauce infuses every bite with flavor you just can’t rush.
  • The skewers look festive and make even sleepy weeknight dinners feel like a celebration.
02 -
  • If you skip soaking wooden skewers, you risk smoky flare-ups and burnt ends—don’t chance it.
  • Reserving extra sauce for brushing at the end is a game changer for glossy, sticky skewers that look as good as they taste.
03 -
  • Marinate longer (up to 2 hours) if you have the time—patience pays off in deeper flavor.
  • Let the grilled skewers rest a couple minutes before serving so juices stay put and don’t run out.

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