Description
Sticky, smoky, and sweet, these Honey Gochujang Chicken Kebabs bring together bold Korean flavors with tropical touches for the perfect grilled dish.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into chunks
- 3 tablespoons gochujang paste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, cut into chunks
- 1 cup pineapple chunks
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Preheat your grill to medium-high heat or heat a grill pan on the stovetop.
- In a bowl, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, and ginger. Reserve a few tablespoons for brushing later.
- Toss the chicken in the marinade and refrigerate for at least 30 minutes, up to overnight.
- Oil your grill grates or grill pan. Prepare skewers by threading chicken, bell peppers, and pineapple chunks alternately.
- Grill skewers for 10–12 minutes, turning often and brushing with reserved marinade, until chicken is cooked through and lightly charred.
- Sprinkle with sesame seeds and green onions before serving.
Notes
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Cut ingredients uniformly to ensure even cooking.
- Use thighs for juicy results, but breasts or tofu can work too.
- Make extra marinade for dipping (before marinating chicken).
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer plate
- Calories: 320
- Sugar: 13g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg