If you’re craving something smoky, saucy, and straight-up irresistible, Korean Chicken Skewers are your new weeknight hero. With a mouthwatering marinade that packs a spicy-sweet punch, this dish brings big flavor with minimal fuss—perfect for when life is hectic but your taste buds still deserve a party.
Whether you’re juggling work deadlines or chasing little ones around the house (or both), this is one of those recipes that feels like a tiny culinary vacation to Seoul—without the jet lag or takeout fees.
Table of Contents
Why You’ll Love These Korean Chicken Skewers
These aren’t just any chicken skewers. Korean Chicken Skewers are drenched in a savory, gingery, slightly spicy glaze that caramelizes beautifully on the grill. Think street food vibes meets backyard barbecue.
- Quick prep, BIG flavor: A few pantry staples + a bold Korean marinade = magic.
- Meal prep friendly: Marinate ahead, and dinner basically makes itself.
- Crowd-pleaser: Even picky eaters will be reaching for seconds (maybe thirds… we don’t judge).
Ingredients You’ll Need
Here’s the lowdown on what makes these skewers sing:
- Chicken Thighs – Boneless, skinless thighs work best. They stay juicy and flavorful. Chicken breasts are okay too, but keep an eye on them so they don’t dry out.
- Fresh Ginger – It’s zingy and bright. Ground ginger will do in a pinch (use 1 tsp), but fresh really makes a difference.
- Garlic – Fresh is best. Garlic powder can sub in (1 tsp) if you’re in a pinch.
- Soy Sauce – Go for low sodium if possible—you’ll still get tons of umami without the salt overload.
- Brown Sugar – Light or dark both work. No brown sugar? Granulated white sugar is fine.
- Sesame Oil – A little goes a long way. It gives that signature toasted note.
- Rice Vinegar – White wine vinegar works if that’s what you have.
- Gochujang – Korean red chili paste = the spicy heartbeat of this dish. Can’t find it? No problem—see the easy sub below!
Gochujang Substitute:
For each tablespoon of gochujang, use:
- 1 tbsp tomato paste
- ½ tsp sriracha or Asian chili sauce
See Below for the Full Recipe Details and Instructions
How to Make the Best Korean Chicken Skewers
Let’s break this down in a way even your future-distracted self can follow:
1. Cut + Marinate
Slice your chicken into 1½” cubes and toss into a bowl.
In a separate bowl, whisk together the marinade: soy sauce, brown sugar, fresh ginger, garlic, sesame oil, rice vinegar, and gochujang (or substitute). Set aside half for later.
Pour the other half over the chicken, stir to coat, and cover. Let it marinate in the fridge for at least 4 hours—overnight is even better for flavor that punches back.
2. Skewer Time
Thread the marinated chicken onto skewers (wooden ones should be soaked in water for 30 mins to prevent burning—yes, it’s worth the extra step).
3. Grill It Up
Heat your grill to medium. Lightly oil the grates to avoid sticking, then lay the skewers down.
Grill for 20-30 minutes, turning every 3-4 minutes to get that perfect char. During the last few turns, brush on the reserved marinade for that sticky, glossy finish.
4. Serve + Savor
Once your chicken hits that sweet internal temp of 165°F, remove from the grill and serve hot. Garnish with chopped green onions if you’re feeling fancy, and pair with rice, kimchi, or even a crisp salad.
Aneta’s Cooking Tip
Don’t rush the marinade. I know, I know—waiting 4 hours feels like an eternity when you’re hangry. But trust me, this step is where the magic happens. That bold, savory-sweet glaze clings to every bite, and it’s worth every second.
Also: Don’t toss that extra marinade. It becomes the most glorious basting sauce during grilling. Just make sure it’s the portion that didn’t touch raw chicken!
A Little Story From My Grill to Yours…
The first time I made these Korean Chicken Skewers, my teenage daughter took one bite, paused, and then dramatically whispered, “You need to open a restaurant.”
I didn’t (because life is already a three-ring circus), but that recipe became a summer staple. We make it for cookouts, lazy Sundays, even rainy days when we bust out the grill pan and pretend we’re somewhere far more exotic than our kitchen.
FAQs About Korean Chicken Skewers
Can I make Korean Chicken Skewers in the oven or air fryer?
Yes! Bake at 400°F for about 25–30 minutes, flipping halfway through. In an air fryer, cook at 375°F for 15–20 minutes.
What can I serve with Korean Chicken Skewers?
Rice, grilled veggies, cucumber salad, kimchi, or even lettuce wraps. They’re super versatile.
Is there a substitute for chicken thighs?
Yes, chicken breasts or even tofu (for a meatless version) work. Just adjust cooking time accordingly.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. Reheat gently so they stay juicy!
Fire Up the Grill—Korean Chicken Skewers Are Calling!
There’s something deeply comforting about gathering around a grill, skewers sizzling, the aroma of sesame and ginger in the air. Korean Chicken Skewers aren’t just dinner—they’re a little escape from the everyday hustle. Whether it’s a Tuesday night or a weekend get-together, this dish will bring joy (and maybe even a few compliments from notoriously hard-to-please eaters).
So go ahead—whip up that marinade tonight. Your future self (and your hungry family) will thank you
Keep the Flavor Going: More Recipes You’ll Love
If you enjoyed these Korean Chicken Skewers, you’re going to fall in love with some of our other bold, flavorful dishes. Here are a few more irresistible ideas to keep your dinner rotation spicy, saucy, and stress-free:
- Craving another Korean-inspired dish with a kick? Try our Spicy Korean Chicken—it’s bold, sticky, and perfect for weeknights when you need flavor fast.
- For a fun Asian-fusion twist, you’ve got to check out the Korean BBQ Meatballs with Spicy Mayo Dip—these make a killer appetizer or party snack.
- Want something hearty to go alongside your skewers? Our BBQ Chicken Fried Rice brings smoky-sweet goodness and pairs beautifully with grilled chicken.
- And if you’re all about grilled chicken vibes, don’t miss our Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce. It’s creamy, garlicky comfort in a bowl—great for lunch or dinner!
These recipes are handpicked to match the bold, satisfying flavors of your skewers while keeping things easy and delicious—just the way we like it.
Print
Korean Chicken Skewers
- Total Time: 40 minutes active / ~4.5 hours including marinade
- Yield: 4 servings 1x
Description
These Korean Chicken Skewers are packed with spicy-sweet flavor from a gochujang marinade, grilled to perfection, and perfect for BBQs or easy dinners!
Ingredients
2 lbs boneless, skinless chicken thighs (or breasts), cut into 1½” cubes
2 tbsp fresh ginger, grated (or 1 tsp ground ginger)
3 cloves garlic, minced (or 1 tsp garlic powder)
½ cup low-sodium soy sauce
2 tbsp brown sugar (light or dark)
1 tbsp sesame oil
1 tbsp rice vinegar (or white wine vinegar)
2 tbsp gochujang (see notes for substitute)
Chopped green onions (optional, for garnish)
Skewers (wooden or metal)
Instructions
In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, ginger, and garlic to create the marinade.
Place chicken cubes in a large bowl. Pour half of the marinade over the chicken and toss to coat.
Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Cover and refrigerate the remaining marinade for basting.
Thread marinated chicken onto skewers. Soak wooden skewers in water for 30 minutes to avoid burning.
Preheat grill to medium heat and lightly oil the grates.
Grill chicken skewers, turning every 3–4 minutes, for 20–30 minutes or until internal temp reaches 165°F.
Baste with the remaining marinade during the last few turns.
Remove from grill and garnish with chopped green onions, if desired. Serve hot!
Notes
Gochujang Substitute: Mix 1 tbsp tomato paste with ½ tsp sriracha or Asian chili sauce per tbsp needed.
To cook in the oven: Bake at 400°F for 25–30 minutes, flipping halfway.
In an air fryer: Cook at 375°F for 15–20 minutes, turning once.
Great served with rice, kimchi, or grilled vegetables.
- Prep Time: 15 minutes (plus 4 hours marinade)
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 skewer plate (¼ of recipe)
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 115 mg