Gochujang Chicken Skewers
These sticky, savory, and beautifully charred Korean-style chicken kabobs are glazed in a sweet and spicy gochujang sauce that caramelizes perfectly on the grill.
- Thighs Over Breasts: The higher fat content in chicken thighs keeps the meat incredibly juicy under high heat.
- Late-Stage Glazing: Brushing the gochujang sauce on during the last two minutes of cooking prevents the sugars from burning.
- Acid Balance: A splash of rice vinegar cuts through the deep, earthy fermentation of the chili paste.
I still remember the humid July evening three years ago when I tried to grill these skewers on a cheap, flimsy portable charcoal grill in my tiny concrete backyard. The smoke stung my eyes, and my cheap wooden tongs snapped right in half, forcing me to flip the chicken with a pair of metal chopsticks while trying not to singe my eyebrows with my a tad clumsy chopstick flips.
It was a complete disaster, but that sticky, charred chicken was hands down the best thing I had ever tasted.
But when I tried to recreate it in a calm kitchen, the marinade kept burning to a bitter, black crust before the chicken thighs could even cook through. Bear with me here, because the physics of this is fascinating: Gochujang is packed with sugars that undergo rapid pyrolysis—which is just a fancy word for burning—long before the meat's protein matrix can set.
The simple fix is a two-stage cooking process where we cook the chicken almost completely before brushing on the glaze. This allows the oil-soluble flavor compounds in the chili paste to bloom without turning into carbon.
Trust me on this one.
Gochujang Chicken Skewers
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp honey
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp Diamond Crystal kosher salt
- 2 scallions, thinly sliced (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Directions
- In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, rice vinegar, and Diamond Crystal kosher salt until smooth.
- Reserve 3 tablespoons of this marinade in a small cup to use as your final glaze later.
- Toss the chicken thigh pieces into the remaining marinade, ensuring every piece is coated, and let it sit at room temperature for 15 minutes (or cover and refrigerate for up to 4 hours).
- Thread the marinated chicken pieces tightly onto soaked wooden or metal skewers.
- Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- Grill the skewers for about 5 to 6 minutes per side, letting them develop a nice sear without moving them too much.
- During the last 2 minutes of cooking, brush the reserved glaze generously over all sides of the chicken, allowing it to bubble and caramelize slightly.
- Remove from heat, garnish with sliced scallions and toasted sesame seeds, and serve hot. </
Notes
- Salt Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using Morton's kosher salt, cut the volume in half (use 1/2 tsp) to avoid over-salting your chicken.
- The Science of Gochujang: Gochujang is a fermented paste containing active starches that burn easily. Applying the glaze at the very end of cooking prevents these starches from scorching while still allowing the sugars to caramelize beautifully.
- Workflow Warning: Do not walk away from the grill once you apply the final glaze. The honey and chili paste can go from perfectly caramelized to burnt and bitter in under 90 seconds.
- Storage Behavior: After a day in the fridge, the glaze will lose its glossy sheen and thicken, but a quick splash of water during reheating restores its luscious texture.
- Skewer Prep: If you are using wooden skewers, soak them in warm water for at least 30 minutes before threading to prevent them from catching fire on the grill.
Serving Suggestions
These skewers are incredibly flavorful on their own, but pairing them with the right sides turns them into a spectacular feast. Here are my favorite ways to serve them:
- Serve them over a steamy bowl of white jasmine rice or a comforting bowl of Gyeran Bap.
- Pair them with a refreshing Spicy Keto Korean Beef with Cucumber Salad to balance the heat.
- Wrap them in crisp butter lettuce leaves with a dollop of ssamjang.
- Serve alongside pickled radishes or kimchi to cut through the rich sesame oil.
Storage and Reheating
Store any leftover chicken in an airtight glass container for up to four days. The garlic and ginger notes actually deepen overnight, making the leftovers taste remarkably complex.
But do not microwave them.
Microwaving turns the tender chicken thighs rubbery and dries out the sauce. Instead, slide them off the skewers and warm them in a hot skillet with a splash of water to loosen the glaze.
If you want to freeze them, do so before cooking. Freeze the raw, marinated chicken in a zip-top bag for up to three months, then thaw in the fridge overnight before threading and grilling.
Ingredient Substitutes
If you don't have all the ingredients on hand, here are some easy swaps that won't ruin your dinner:
- Chicken Thighs: You can use chicken breasts, but they dry out much faster. Check out our Hawaiian Teriyaki Chicken Kabobs for tips on keeping breast meat juicy.
- Gochujang: If you can't find it, a mix of sriracha and a touch of miso paste can mimic the sweet-savory heat, though it won't have the same depth as a true Korean Spicy Chicken Stir Fry.
- Honey: Maple syrup or brown sugar works as a 1:1 swap to provide that essential sweetness.
- Rice Vinegar: Apple cider vinegar or white wine vinegar can be used in a pinch to provide the necessary acidity.
Go tap your tongs against your hip twice for good luck, fire up the grill, and let me know how these turn out for you!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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