Korean Chicken Skewers

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1/4 cup soy sauce

2 tbsp brown sugar

2 tbsp gochujang (Korean red chili paste)

2 tbsp honey

1 tbsp sesame oil

1 tbsp rice vinegar

3 garlic cloves, minced

1 tsp grated ginger

1/2 tsp black pepper

Sesame seeds (for garnish)

Green onions, sliced (for garnish)

Directions:

In a large mixing bowl, whisk together soy sauce, brown sugar, gochujang, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper.

Add the chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.

Preheat grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.

Grill the skewers for 4-5 minutes per side, or until the chicken is fully cooked and slightly charred.

Transfer the skewers to a platter and garnish with sesame seeds and sliced green onions. Serve hot with steamed rice or a side of vegetables.

Prep Time: 15 minutes | Marinating Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes

Kcal: 220 kcal | Servings: 4 servings