Grilled Gochujang Chicken Skewers
These grilled gochujang chicken skewers are perfect for your next cookout or gathering. Easy to make and bathed in the most delicious gochujang marinade, you’re going to love this recipe.
The chicken thighs are tender, flavorful and juicy. The chicken is marinated in a combination of sweet honey, low sodium soy sauce, gochujang, sesame and avocado oil, a touch of rice vinegar and spices. Add the grilled pineapple and red bell peppers and this recipe is a winner.
How to Serve Chicken Skewers
Serve these skewers with rice, cous cous or roasted potatoes for a heartier meal. You can also serve these skewers alongside a simple salad. The skewers have so much flavor you don’t want the salad or the sides to compete with the main protein.
Ingredients Needed for Grilled Gochujang Chicken Skewers
Chicken – This recipe calls for 2 pounds of Smart Chicken’s boneless skinless chicken thighs for this recipe. About 8 thighs in total. Be sure to cube the meat into 1-inch cubes. You want the chicken to be the same size so it can cook evenly on the grill.
Marinade – Combine low sodium soy sauce, avocado oil, sesame oil, honey, gochujang, rice vinegar, diced garlic, salt, black pepper in a bowl. Whisk well.
Pineapple – This recipe calls for cubed fresh pineapple. Be sure to remove the core when cubing.
Red Bell Peppers – This recipe calls for cubed red bell pepper. Be sure to remove the core and seeds before cubing.
Garnishes – Top the grilled chicken skewers with sesame seeds and sliced scallions before serving.
How to Marinate Chicken (important pro tips)
- When a marinade calls for vinegar, you should never marinate chicken longer than 4-6 hours. Vinegar breaks down the proteins in the chicken and if left too long, the chicken will begin to get mushy. This recipe only needs 30 minutes to marinate.
- Be sure to use a nonreactive bowl or sealable bag. Sealable glass or plastic containers are best for marinating. You can also use a sturdy Ziplock bag. However, you should never use metal. Metal can change the flavor of the meat as it marinates over time.
- Always refrigerate your protein in a sealable container while it is marinating. Do not leave it out on the counter to marinate. Bacteria can grow very quickly, causing food borne illness.
Tips for Grilling Chicken Skewers (important pro tips)
- When using breast meat you want the internal temperature to reach 165 degrees. For boneless skinless thighs, you’ll want the temperature to reach 170 degrees to ensure doneness.
- If using wooden skewers, soak them in water for 30 minutes before assembling the skewers. This will help prevent them from burning on the gas grill. If using metal skewers you can skip this step.
- Be sure to brush your grates with avocado oil. Avocado oil has a high smoke point and will not impart any flavor on your skewers. It will also allow the meat to easily release from the grill grates.
- Make sure you cube your chicken thighs into evenly sized pieces. This will allow for even, quick cooking.
How to Make Grilled Gochujang Chicken Skewers
In a glass mixing bowl, combine the low sodium soy sauce, avocado oil, sesame oil, honey, gochujang, rice vinegar, diced garlic, salt and black pepper. Whisk well. Cube your chicken thighs into 1-inch cubes and add them to the marinade. Toss until well coated. Cover and refrigerate for 30 minutes.
While the chicken is marinating, cube the pineapple and red bell pepper. Remove the marinated chicken from the refrigerator and begin assembling the skewers. Alternate marinated chicken, cubed pineapple and cubed red bell pepper. You’ll get 6-8 skewers.
Preheat the gas grill to 400-450 degrees. Brush the grates with avocado oil. This will allow the chicken to easily release from the grill grates. No sticking. Add the skewers. Grill for 12-15 minutes flipping every 5-ish minutes to ensure even cooking. You’ll want the chicken to reach an internal temperature of 170 degrees. Thigh meat requires a higher internal temperature than breast meat. Remove the skewers from the grill and enjoy.
Storage
Store leftovers in an airtight container for three to four days. Be sure to remove the metal skewers before storing. Reheat in the microwave until warmed through and enjoy. Looking for more recipes?
Grilled Gochujang Chicken Skewers
Ingredients
Chicken Skewers
- 2 lbs. chicken thighs, 1-inch cubes, boneless skinless
- ¼ cup honey
- ¼ cup low sodium soy sauce
- 3 tablespoons avocado oil
- 1 tablespoon sesame oil
- 2 tablespoons gochujang, Korean chili paste
- 1 teaspoon rice vinegar
- 2 teaspoons garlic, diced very small
- ½ teaspoon salt
- pinch black pepper
- 1 pineapple, cored and cubed
- 2 red bell peppers, cored and cubed
Garnishes
- 1 teaspoon sesame seeds, sprinkle over the cooked skewers
- 1 tablespoon scallions, sprinkle over the cooked skewers
Equipment
- 1 glass or plastic sealable container not metal
- 6-8 metal skewers or wood
- 2 baking trays one for the raw skewers / one for the cooked skewers
Instructions
- In a glass mixing bowl, combine the low sodium soy sauce, avocado oil, sesame oil, honey, gochujang, rice vinegar, diced garlic, salt and black pepper. Whisk well. Cube your chicken thighs into 1-inch cubes and add them to the marinade. Toss until well coated. Cover and refrigerate for 30 minutes.
- While the chicken is marinating, cube the pineapple and red bell pepper. Remove the marinated chicken from the refrigerator and begin assembling the skewers. Alternate marinated chicken, cubed pineapple and cubed red bell pepper. You’ll get 6-8 skewers.
- Preheat the gas grill to 400-450 degrees. Brush the grates with avocado oil. This will allow the chicken to easily release from the grill grates. No sticking. Add the skewers. Grill for 12-15 minutes flipping every 5 minutes to ensure even cooking. You’ll want the chicken to reach 170 degrees. Thigh meat requires a higher internal temperature than breast meat.
- Remove the skewers from the grill and enjoy.
