There’s something unforgettable about the flavor of Korean BBQ. It’s sweet yet savory, smoky yet spicy, bold yet balanced. Now imagine all of that flavor wrapped around juicy, caramelized chicken pieces, grilled to perfection and brushed with a sticky, glossy sauce.

Chicken Skewers with Korean BBQ Sauce are the ultimate crowd-pleasing dish. They’re perfect for backyard grilling, weeknight dinners, game-day platters, or even meal prep. The marinade does the heavy lifting, transforming simple chicken into a vibrant, flavor-packed masterpiece.

If you love bold flavors, this one is going straight into your regular rotation.

---

What Makes Korean BBQ So Special?

Korean BBQ flavors are built on balance:

• Sweet (brown sugar or honey)
• Savory (soy sauce)
• Spicy (gochujang chili paste)
• Aromatic (garlic and ginger)
• Nutty (sesame oil)

When these elements combine and hit a hot grill, magic happens. The sugars caramelize. The chicken chars slightly. The sauce thickens and clings beautifully.

---

Why You’ll Love This Recipe

• Juicy and tender chicken
• Sticky, glossy glaze
• Quick marinade
• Grill or oven friendly
• Perfect for parties
• Meal-prep friendly

---

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
• 1/4 cup soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)
• Wooden or metal skewers

---

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In a bowl, whisk together soy sauce, gochujang, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
3. Reserve 2 tablespoons of marinade for basting later.
4. Add chicken pieces to the remaining marinade and toss to coat thoroughly.
5. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
6. Thread marinated chicken onto skewers, leaving slight space between pieces.
7. Preheat grill to medium-high heat and lightly oil grates.
8. Grill skewers 4–5 minutes per side, brushing with reserved marinade during the last few minutes.
9. Cook until chicken reaches 165°F internal temperature.
10. Remove from grill and let rest 5 minutes.
11. Garnish with sesame seeds and sliced green onions before serving.

---

Oven Method (No Grill Needed)

• Preheat oven to 425°F (220°C).
• Place skewers on a lined baking sheet.
• Bake 15–18 minutes, turning halfway.
• Broil 2–3 minutes at end for caramelization.

---

Pro Tips for Maximum Flavor

• Use chicken thighs for juicier results.
• Don’t skip the ginger — it adds authentic warmth.
• Let chicken rest before serving.
• For extra caramelization, reduce leftover marinade in a saucepan and brush on finished skewers.

---

Serving Ideas

• Over steamed jasmine rice
• In lettuce wraps
• With kimchi on the side
• Alongside grilled vegetables
• In rice bowls with cucumber and carrots

---

Make-Ahead & Storage

Refrigerate leftovers up to 4 days
Freeze cooked skewers up to 2 months
Reheat gently to avoid drying out

---