Chicken Skewers with Korean BBQ (Printable)

Marinated chicken and peppers on skewers, grilled and brushed with sticky Korean BBQ glaze and sesame.

# What You Need:

→ For the Chicken Skewers

01 - 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 8 wooden or metal skewers
03 - 1 red bell pepper, cut into chunks
04 - 1 yellow bell pepper, cut into chunks
05 - 1 small red onion, cut into chunks
06 - 1 tablespoon vegetable oil

→ For the Korean BBQ Sauce

07 - 1/3 cup soy sauce
08 - 2 tablespoons brown sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh ginger, minced
13 - 1 tablespoon gochujang (Korean chili paste)
14 - 1 tablespoon honey
15 - 1 teaspoon toasted sesame seeds
16 - 1 green onion, finely sliced

# How to Make It:

01 - Immerse wooden skewers in water for a minimum of 30 minutes to prevent burning during grilling.
02 - In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, gochujang, and honey. Reserve 1/4 cup of the sauce for basting.
03 - Combine chicken pieces with the remaining BBQ sauce in a large bowl. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
04 - Thread marinated chicken, red bell pepper, yellow bell pepper, and red onion onto skewers, alternating ingredients. Lightly brush with vegetable oil.
05 - Preheat grill or grill pan to medium-high heat.
06 - Grill assembled skewers for 10 to 12 minutes, turning occasionally. In the final minutes, brush with reserved BBQ sauce. Cook until chicken is fully cooked and slightly charred.
07 - Transfer grilled skewers to a serving platter. Garnish with toasted sesame seeds and sliced green onion. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The marinade seeps perfectly into every bite and transforms humble chicken into a flavor-packed treat.
  • It’s the kind of dish you can make ahead, grill up in minutes, and still impress guests or picky eaters.
02 -
  • Once I forgot to save marinade for basting and ended up with beautifully grilled but slightly less sticky skewers—always save that extra sauce!
  • Brushing on the sauce in layers after the chicken is almost cooked gives the best glossy glaze and concentrated flavor.
03 -
  • Let the skewers rest for a couple minutes after grilling so the juices redistribute for extra tenderness.
  • Toss leftover sauce with a dash of lime juice and drizzle over rice bowls for a quick upgrade.

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