If any method ever comes out that celebrates the flavors of chicken and makes them even tastier, you can count on us to try it! And once we heard about all the savory flavors of Grilled Korean Chicken Kabobs, we knew even without tasting them that we were gonna love them. Then, we tasted the tender chicken smothered in the garlicy, tangy, and sweet sauce and wowza. We were right! Go ahead and give Grilled Korean Chicken Kabobs a try! Chicken has truly never tasted so delicious!

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  • 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1 1/2-inch cubes
  • 2 teaspoons fresh ginger, finely grated
  • 2 teaspoons garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons gochujang
  • green onions, to taste, chopped, for garnish


Step 1 –Place the chicken in a large bowl.

Step 2 –In a small bowl, whisk the ginger, the garlic, the soy sauce, the brown sugar, the sesame oil, the rice vinegar, and the gochujang together.

Step 3 –Pour 1/2 of the marinade over the chicken and toss to fully coat the chicken.

Step 4 –Cover the bowl and place it in the fridge to marinate for at least 4 hours and up to overnight.

Step 5 –Cover the remaining sauce and place it in the fridge.

Step 6 –Heat the grill to medium heat and lightly oil the cooking surface.

Step 7 –Place the marinated chicken on skewers.

Step 8 –Grill the chicken, while turning the skewers every 3-4 minutes, until a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 20-30 minutes. Baste the chicken with the remaining sauce during the last few turns.

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Step 9 –Serve the chicken kabobs garnished with the green onions.