BBQ season is always more thrilling when I can serve up some delicious Spicy Korean BBQ Chicken Skewers. This dish is a delightful blend of flavors and spices that will make your taste buds dance. My journey to perfecting these skewers started with understanding the right marinade and grilling techniques. Let’s probe how you can recreate this mouthwatering dish at home!

First, you will need to gather your ingredients. For the marinade, I typically use soy sauce, gochujang (Korean chili paste), sesame oil, honey, and a splash of rice vinegar. These components create a robust flavor that truly elevates the chicken. Here’s a simple list of ingredients I use:

• 1 pound boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Sesame seeds and chopped green onions for garnish
• Wooden or metal skewers

The first step is to prepare the marinade. In a medium mixing bowl, I combine the soy sauce, gochujang, sesame oil, honey, rice vinegar, garlic, and ginger. I give it a good whisk until all the ingredients are well incorporated. Don’t be shy to taste the marinade to see if it aligns with your spice tolerance. If you prefer it spicier, add more gochujang!

Next, I cut the chicken thighs into bite-sized chunks and place them in a resealable plastic bag. I pour the marinade over the chicken, ensuring that each piece is well coated. After sealing the bag, I let the chicken marinate in the refrigerator for at least 1 hour, but I usually prefer to let it sit for up to 4 hours or even overnight. This allows the flavors to penetrate deeply into the meat.

Once the marinating is done, I prepare my grill. Preheating it to a medium-high temperature is important for achieving those classic BBQ grill marks. If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes to prevent burning.

Now it’s time to skewer the chicken! I thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking. After all the chicken is skewered, I place them on the grill. Depending on the size of the chicken pieces, I grill them for about 4-5 minutes on each side, or until they reach an internal temperature of 165°F.

As I grill, I like to brush some additional marinade onto the skewers for extra flavor. Once cooked, I remove them from the grill and let them rest for a few minutes. Finally, I garnish my Spicy Korean BBQ Chicken Skewers with sesame seeds and freshly chopped green onions before serving.

These skewers pair beautifully with steamed rice, grilled vegetables, or even on their own as a satisfying snack. I encourage you to try this recipe and bring a bit of Fandori Korean flair to your next BBQ gathering!