There’s something truly irresistible about tender, flavorful chicken sizzling on the grill, glazed with that perfect sticky, savory-sweet sauce. This Korean BBQ Chicken Skewers Recipe captures all those mouthwatering vibes and turns them into a straightforward meal you’ll want on repeat.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these flavor-packed staples in your pantry already.
- Quick Marinating: Even a short 30-minute soak infuses the chicken with deliciousness, making this perfect for weeknights.
- Grill-Ready: Whether you’re firing up an outdoor grill or your stovetop grill pan, these skewers cook fast and come out juicy every time.
- Customizable Heat: You control the spice level by swapping or adjusting the Sriracha and other sauces.
Ingredients You’ll Need
The magic of this Korean BBQ Chicken Skewers Recipe lies in its balance of sweet, spicy, and umami flavors. Using ingredients like coconut aminos (or soy sauce), honey, garlic, and ginger gives the sauce that authentic Korean BBQ vibe without any fuss.
- Coconut Aminos: A great soy-free alternative that’s a bit sweeter and less salty than soy sauce.
- Honey: Adds a natural sweetness that caramelizes beautifully on the grill.
- Sesame Oil: This packs a nutty aroma and gives that authentic Korean flavor boost.
- Sriracha: A spicy kick; I sometimes swap in gochujang for a more traditional taste.
- Rice Wine Vinegar: Provides a subtle tang to balance the sweetness.
- Garlic and Ginger: Freshness here is key—don’t skimp on these to get the bold flavor right.
- Chinese 5-Spice Powder: It’s that warm, aromatic blend that sets this apart from other BBQ chicken recipes.
- Chicken Thighs: Juicier and more forgiving than breasts, perfect for grilling and soaking up marinade.
- Cornstarch or Arrowroot: Helps thicken the leftover marinade into a sticky glaze.
- Green Onions & Sesame Seeds: Fresh garnishes that add color, crunch, and extra flavor.
Variations
I love tweaking this Korean BBQ Chicken Skewers Recipe based on what’s in season or my mood. Trust me, it’s easy to make it your own and still get incredible results.
- Protein Swap: Once I tried chicken breasts here, but thighs are my favorite for juiciness; fish or tofu work well if you’re after a change.
- Spice Level: I adjust the Sriracha or gochujang depending on how much heat my family can handle—start mild and amp it up gradually.
- Glaze Twist: For a smoky note, try adding a splash of liquid smoke or swap honey for brown sugar for a richer caramel flavor.
- Marinade Time: Sometimes I let it sit overnight — the deeper flavor is worth the wait if you’ve got time.
How to Make Korean BBQ Chicken Skewers Recipe
Step 1: Whisk Together the Flavorful Marinade
Start by mixing the coconut aminos, honey, sesame oil, Sriracha, rice vinegar, minced garlic, fresh ginger, and Chinese 5-spice powder in a bowl. I like to stir it well until the honey fully dissolves because that ensures every bit of chicken gets that sweet-savory punch. It’s a simple but powerful combination that will make your kitchen smell incredible as it marinates.
Step 2: Prep and Marinate the Chicken
Trim any excess fat off your chicken thighs (I find it helps keep grilling clean) and cut them into chunks around 1 ½ to 2 inches. Toss those juicy pieces into the marinade, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes—though if you’re prepping ahead, 8 hours max is even better. Just don’t rush this step; it’s where the magic starts.
Step 3: Heat Up the Grill and Thread the Skewers
Preheat your grill or grill pan to medium-high heat—aim for about 350°F to 450°F. While it’s warming up, thread the marinated chicken chunks onto metal skewers, letting any extra marinade drip back into the bowl (don’t toss it though, we’ll use that shortly!). This step is kind of fun—I always think skewering food makes dinner feel like an event.
Step 4: Grill and Glaze Your Chicken Skewers
Place the skewers over direct heat, grilling each side for about 6 to 8 minutes. While that’s happening, pour the leftover marinade into a small saucepan and bring it to a rolling boil — safety first since it touched raw chicken. Then, mix cornstarch and cold water to make a slurry; whisk that into the simmering marinade to thicken it into a luscious glaze. Brush this over the skewers, turn them to coat all sides, and continue cooking until the chicken reaches an internal temperature of 165°F. You’ll see the glaze caramelize beautifully, locking in flavor and juiciness.
Step 5: Serve and Garnish
Once off the grill, I like to slide the chicken off the skewers using tongs (careful, it’s hot!). Serve over steamed rice, then sprinkle with chopped green onions and sesame seeds — those little touches add freshness, color, and texture that bring the whole dish alive.
Pro Tips for Making Korean BBQ Chicken Skewers Recipe
- Marinate Longer for Deeper Flavor: I’ve learned from experience that even 1–2 hours elevates this dish from great to unforgettable.
- Use Metal Skewers: They conduct heat better than wood, helping cook chicken evenly from inside out.
- Keep an Eye on the Glaze: The thickened marinade can burn fast, so remove from heat as soon as it thickens.
- Don’t Overcrowd the Grill: Give each skewer space to cook evenly and get those beautiful grill marks.
How to Serve Korean BBQ Chicken Skewers Recipe
Garnishes
I’m a big fan of simple garnishes that make a big difference — sliced green onions and toasted sesame seeds give just the right crunch and fresh pop. Sometimes, when I’m feeling a bit fancy, I add thinly sliced red chili or a sprinkle of chopped cilantro for extra color and zing.
Side Dishes
My go-to sides are steamed jasmine rice or sticky rice to soak up the sauce, plus a quick kimchi or pickled cucumber salad for a tangy contrast. Sometimes I whip up a simple sesame spinach salad to add some greens, which balances out the richness of the chicken perfectly.
Creative Ways to Present
For a party, I like to serve these chicken skewers on a long wooden board surrounded by little bowls of dipping sauces and sides — like ssamjang or extra Sriracha. It makes the experience interactive and festive, which always gets my guests excited to dig in.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover grilled chicken pieces (off the skewers) into an airtight container and refrigerate for up to 3 days. For best flavor, I recommend reheating gently to keep the glaze intact and the chicken juicy.
Freezing
I’ve frozen marinated raw chicken pieces before, wrapped tightly and placed in freezer-safe bags — they keep for about 2 months and thaw quickly overnight in the fridge. After grilling, it’s better to freeze leftovers cooked and cooled for convenience later.
Reheating
To reheat, I lightly oil a skillet and warm the chicken on medium heat, covering it briefly to keep it moist. Microwaving works, but I find low and slow on the stovetop keeps that delicious glaze from drying out or burning.
FAQs
-
Can I use chicken breasts instead of thighs for this Korean BBQ Chicken Skewers Recipe?
Yes, you can use chicken breasts, but keep in mind they’re leaner and can dry out more easily on the grill. Cut them into even chunks and watch your grilling time closely to avoid overcooking.
-
Do I have to use coconut aminos?
Not at all. Coconut aminos are a soy-free alternative with a slightly sweeter taste, but you can substitute regular soy sauce or tamari without issue — the flavor will still be delicious.
-
Can I prepare these skewers indoors?
Absolutely! If you don’t have an outdoor grill, a stovetop grill pan works perfectly. Just make sure it’s hot before adding the skewers to get that satisfying sear and grill marks.
-
Is there a way to make this recipe less spicy?
Definitely. You can reduce or omit the Sriracha, or swap it with a milder chili sauce. The honey and sesame oil will still keep the skewers flavorful and balanced.
-
How long can I marinate the chicken?
Marinating for at least 30 minutes up to 8 hours works great. Going beyond 8 hours might make the texture a bit mushy due to the acid in the marinade.
Final Thoughts
This Korean BBQ Chicken Skewers Recipe is one of those dishes I keep coming back to—it’s easy enough for busy nights but impressive enough to share with friends. The combination of tender chicken, sticky glaze, and fresh garnishes is a real crowd-pleaser. I can’t wait for you to try it and see how it brings that smoky, sweet, and spicy magic into your kitchen. Trust me, once you do, this recipe will become a staple, just like it did in my house!
Print
Korean BBQ Chicken Skewers Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Description
This Grilled Korean BBQ Chicken recipe offers tender, flavorful chicken thighs marinated in a savory-sweet blend of coconut aminos, honey, sesame oil, and spicy Sriracha. The chicken is grilled to perfection and finished with a thickened glaze, making a delicious main course that pairs wonderfully with hot cooked rice and garnished with green onions and sesame seeds.
Ingredients
Marinade and Chicken
- ½ cup coconut aminos (may substitute soy sauce or tamari)
- 2 tablespoons pure honey
- 2 tablespoons sesame oil
- 1 tablespoon Sriracha (may substitute gochujang or another hot sauce)
- 1 tablespoon rice wine vinegar
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon grated fresh ginger (may substitute 1 teaspoon ground ginger)
- 1 teaspoon Chinese 5-spice powder
- 2 lbs boneless skinless chicken thighs (may use chicken breasts)
Thickening Slurry
- 2 tablespoons cold water
- 1 tablespoon cornstarch or arrowroot powder
To Serve
- 3 cups hot cooked rice
- 3–4 green onions, sliced
- Sesame seeds
Instructions
- Make the Marinade: In a medium wide bowl, combine the coconut aminos, honey, sesame oil, Sriracha, rice wine vinegar, minced garlic, grated fresh ginger, and Chinese 5-spice powder; mix well to dissolve the honey fully.
- Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into 1 ½ to 2-inch square chunks to ensure even grilling.
- Marinate the Chicken: Add the chicken pieces to the marinade mixture. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld, or up to 8 hours for more intense flavor.
- Preheat the Grill: Heat an outdoor grill or grill pan over medium-high heat, aiming for a temperature between 350°F to 450°F for optimum cooking.
- Skewer the Chicken: Thread the marinated chicken pieces onto 5-6 metal skewers, letting excess marinade drip back into the bowl; do not discard the marinade.
- Grill the Skewers: Place the skewers over direct heat and grill for 6-8 minutes per side, achieving a nice char and cook-through.
- Prepare the Glaze Base: Pour the leftover marinade (about ¾ cup) into a small saucepan and bring it to a rolling boil over high heat on the stovetop.
- Make the Slurry: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a smooth slurry.
- Thicken the Glaze: After the marinade has boiled for 1 minute, turn off the heat and wait until bubbling stops. Then, whisk the slurry into the marinade.
- Simmer the Glaze: Return the saucepan to medium-high heat and simmer, whisking constantly for about 30 seconds until the mixture thickens into a glaze. Remove immediately once thickened to prevent burning.
- Glaze the Chicken: Using a silicone brush, coat the grilled chicken skewers with the thick glaze on all sides.
- Finish Grilling: Continue grilling the glazed chicken skewers, turning them to ensure even cooking, until they reach an internal temperature of 165°F.
- Remove and Serve: Take the skewers off the grill and use tongs to slide the chicken off the skewers onto a serving platter.
- Plate the Dish: Serve the grilled Korean BBQ chicken over hot cooked rice, garnished with sliced green onions and a sprinkle of sesame seeds for added flavor and texture.
- Enjoy and Review: Lastly, please leave a review and rating to help support the recipe and future content creation.
Notes
- Marinate the chicken for at least 30 minutes but up to 8 hours for deeper flavor infusion.
- If you don’t have coconut aminos, soy sauce or tamari make excellent substitutes to maintain the umami taste.
- Use metal skewers for even heating; if using wooden skewers, soak in water for 30 minutes before grilling to prevent burning.
- Keep a close eye on the glaze while simmering as it thickens quickly and can burn if left unattended.
- Chicken breasts can be used instead of thighs, but adjust grilling time to avoid dryness.
- For a gluten-free diet, ensure tamari or coconut aminos are certified gluten-free.
- The recipe can be prepared with an indoor grill pan if an outdoor grill is unavailable.
- Leftover chicken makes great additions to salads or wraps.
Nutrition
- Serving Size: 1 serving (about 6 oz chicken with rice)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 85 mg
