Smoky, Spicy, Sweet Korean BBQ Perfection on a Stick

Before the grill even heats up, there’s something exciting about marinated chicken threaded onto skewers. The anticipation of smoky char, caramelized edges, and that glossy glaze bubbling over open flames—it’s pure summer energy.

These Gochujang Grilled Chicken Skewers bring bold Korean-inspired flavors straight to your backyard. The marinade is rich, savory, spicy, slightly sweet, and deeply umami. As the chicken grills, the sugars caramelize, creating sticky edges and irresistible charred spots.

Each bite delivers:

• Tender, juicy chicken
• A smoky char from grilling
• Sweet heat from gochujang
• Brightness from garlic and ginger

Whether you’re hosting a barbecue, meal-prepping protein for the week, or serving party appetizers, these skewers never disappoint.

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What Is Gochujang?

Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a deep, savory heat—not just spicy, but layered with sweetness and umami.

Unlike hot sauce, it’s thick and concentrated, making it perfect for marinades and glazes. When grilled, it caramelizes beautifully, creating a lacquered finish on meats.

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Why You’ll Love This Recipe

✔ Big, bold flavor
✔ Easy marinade
✔ Perfect for grilling season
✔ Works for meal prep
✔ Naturally dairy-free
✔ Customizable spice level

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Ingredients

Chicken Skewers

• 2 pounds boneless skinless chicken thighs, cut into chunks
• Wooden or metal skewers

Gochujang Marinade

• 1/4 cup gochujang
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons honey or brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper

Optional Garnish

• Sliced green onions
• Toasted sesame seeds
• Lime wedges

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Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In a bowl, whisk together gochujang, soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, vegetable oil, and black pepper.
3. Add chicken pieces to the marinade and toss until fully coated.
4. Cover and refrigerate for at least 1 hour, preferably 4 hours for deeper flavor.
5. Preheat grill to medium-high heat (about 400°F / 200°C).
6. Thread marinated chicken onto skewers, leaving slight space between pieces.
7. Grill for 10–14 minutes, turning every few minutes, until cooked through and slightly charred.
8. Brush with leftover marinade during last 2 minutes for extra glaze (only if marinade was reserved separately before raw chicken contact).
9. Remove from grill and rest 5 minutes.
10. Garnish with green onions and sesame seeds before serving.

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Grilling Tips for Perfect Skewers

Use Chicken Thighs

They stay juicy and tender even over high heat.

Don’t Overcrowd

Air circulation helps caramelization.

High Heat = Char

The sugar in gochujang creates those beautiful crispy edges.

Let Them Rest

Resting keeps juices inside the meat.

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Serving Ideas

• Over steamed jasmine rice
• Inside lettuce wraps
• With Korean cucumber salad
• In a rice bowl with pickled veggies
• As party appetizers with spicy mayo dip

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Storage & Reheating

• Refrigerate up to 4 days
• Freeze cooked skewers up to 2 months
• Reheat in oven at 350°F for 10 minutes
• Air fry 4–5 minutes to revive char

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Flavor Variations

• Add chili flakes for extra heat
• Add pineapple chunks for sweet contrast
• Swap chicken for shrimp (shorter cook time)
• Use tofu for vegetarian version

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