Copycat Korean BBQ Chicken Skewers with Gochujang Glaze

Allergens

Soy, Sesame, Gluten (if using soy sauce with wheat)

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1
• inch cubes
• 1/2 cup gochujang (Korean red chili paste)
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice wine vinegar
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp toasted sesame oil
• 1 tsp black pepper
• 8 wooden or metal skewers

Instructions

1. In a medium bowl, whisk together gochujang, soy sauce, honey, rice wine vinegar, minced garlic, grated ginger, toasted sesame oil, and black pepper. Set aside half of the marinade for basting later.
2. Thread chicken cubes onto skewers, ensuring each piece is evenly coated in the reserved marinade. Let marinate for 30 minutes.
3. Preheat a grill or grill pan to medium high heat. Grill skewers until cooked through and slightly charred, basting frequently with remaining marinade.
4. Serve hot and enjoy!

Chef’s Insight

The gochujang glaze adds a unique depth of flavor to the dish, making it truly unforgettable.

Notes

Adjust the heat of the gochujang glaze according to your preference by adding more or less chili paste.