Korean · Dinner
Grilled Spicy Chicken Skewers
Boneless chicken thigh chunks marinated in gochujang, soy sauce, honey, garlic and ginger, threaded onto skewers with onion and grilled over high heat until charred and glazed. Finished with scallion and sesame seeds, served with steamed rice for a Korean-style barbecue with sweet, spicy and umami flavours.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
512Calories
42.1gProtein
19.8gFat
38.6gCarbs
16.9gSugar
2.8gFiber
1380mgSodium
205mgChol
5.1gSat Fat
720mgPotassium
58mgCalcium
3.1mgIron
0.7mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut chicken thigh into 1.5-inch cubes and onion into 1-inch chunks. Set both aside on a board.
2
Marinate
Whisk gochujang, soy sauce, honey, sesame oil, garlic, ginger and gochugaru in a bowl. Add chicken and onion, toss to coat fully, refrigerate 30 minutes.
3
Grill
Thread marinated chicken and onion alternately onto skewers. Brush grill grates with vegetable oil and grill over high heat 10 to 12 minutes, turning every 2 to 3 minutes, until charred and chicken reaches 165°F.
4
Plate
Slide skewer onto a plate with rice, scatter scallion and sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp gochugaru
- 11 onion
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 190g190g cooked white rice
- 2 tsp2 tsp vegetable oil, for the grill grates
