Korean · Dinner
Korean Grilled Chicken Skewers (High-Protein)
Grilled chicken thigh skewers marinated in gochujang, soy sauce and sesame oil, threaded with egg and edamame for protein, finished with scallion and sesame seeds. Served alongside a black bean and cucumber salad with rice vinegar for brightness.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
611Calories
58.2gProtein
24.6gFat
38.8gCarbs
17.8gSugar
10.4gFiber
1788mgSodium
512mgChol
6gSat Fat
1128mgPotassium
136mgCalcium
5.5mgIron
1.6mcgVitamin B12
9.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Cut chicken thigh into 1.5-inch chunks and pat dry so the marinade clings. Mince garlic and grate ginger.
2
Marinate
Whisk gochujang, soy sauce, sesame oil, garlic, ginger and honey in a bowl. Add chicken, toss to coat, cover and refrigerate 30 minutes.
3
Build
Thread marinated chicken chunks onto a metal skewer alternating with halved egg and edamame until full.
4
Grill
Grill skewer on medium-high heat for 10–12 minutes, turning every 3 minutes, until chicken reaches 165°F with no pink.
5
Assemble
Dice cucumber and thinly slice scallion. Toss black beans, cucumber, rice vinegar and salt in a bowl.
6
Plate
Slide skewer onto a plate beside the black bean salad, scatter with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh, cut into chunks
- 22 large eggs, hard-boiled
- 70g70g edamame, cooked
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp honey
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 180g180g black beans, from a 15.5 oz can, drained
- 60g60g cucumber
- 2 tsp2 tsp rice vinegar
- a pinch of salt
