Korean · Dinner
Korean Grilled Chicken Skewers
Bite-size chunks of chicken thigh marinated in soy sauce, gochujang, garlic and ginger, then threaded onto skewers and grilled over high heat until charred at the edges and glazed. Finished with a scallion and sesame seed scatter, served with steamed rice and a wedge of lime.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
401Calories
42.6gProtein
13.9gFat
30.1gCarbs
8.4gSugar
1.3gFiber
1210mgSodium
204mgChol
3.5gSat Fat
580mgPotassium
40mgCalcium
2.4mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the boneless chicken thigh into 1.5-inch chunks and pat dry with paper towel.
2
Marinate
Whisk gochujang, soy sauce, sesame oil, grated garlic, grated ginger and honey together, add chicken, toss to coat, and marinate in the fridge 30 minutes.
3
Grill
Thread marinated chicken onto a metal or soaked wooden skewer and grill over high heat for 10 to 12 minutes, turning every 2 to 3 minutes, until charred and the centre reaches 165°F.
4
Plate
Slide the chicken off the skewer onto cooked white rice, scatter with sliced scallion and toasted sesame seeds, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh, cut into chunks
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp honey
- 1 tsp1 tsp toasted sesame seeds
- 22 scallion
- 1 cup180g cooked white rice, to serve
- 22 lime wedge, to serve
