If you’re looking for a flavorful, smoky, and crowd-pleasing dish that grills up in no time, these easy chicken bulgogi skewers with soy marinade are your new go-to. This recipe puts a Korean-inspired twist on your average grilled chicken, combining bold flavors with the ease of skewering. It's perfect for busy weeknights, relaxed weekend cookouts, or even quirky seasonal celebrations like summerween. With a marinade packed with umami, sweetness, and a kick of garlic, these skewers are juicy, high in protein, and bursting with flavor in every bite.

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Easy Chicken Bulgogi Skewers with Soy Marinade

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Prep Time 20

Cook Time 12

Total Time 32

Course Main Course

Cuisine Korean

Servings 4

Equipment

Grill or grill pan A gas or charcoal grill works best, but an indoor grill pan or cast-iron skillet can do the job just fine.
Mixing bowl For whisking the marinade.
Cutting board & sharp knife. Essential for prepping chicken and aromatics.
Tongs For flipping the skewers safely.
Skewers Bamboo or metal. If using bamboo, remember to soak them to prevent burning.

Ingredients

For the Marinade

½ cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon rice vinegar
4 garlic cloves minced
1 tablespoon freshly grated ginger
1 tablespoon gochujang Korean chili paste
1 tablespoon honey
1 teaspoon freshly ground black pepper
2 green onions finely chopped
1 tablespoon toasted sesame seeds

For the Chicken

2 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
10 –12 bamboo skewers soaked in water for 30 minutes

Optional Garnishes

Extra sesame seeds
Chopped green onions
Lime wedges for a zesty kick

Instructions

Prepare the Marinade

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, honey, black pepper, green onions, and sesame seeds. This is your flavorful bulgogi marinade, which also works great for spicy pork bulgogi or even beef flanken ribs recipes if you ever want to mix it up.

Marinate the Chicken

Add the chopped chicken thighs to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight. The longer it marinates, the deeper the flavor.

Preheat the Grill

Set your grill to medium-high heat. If you're using a grill pan indoors, preheat it until hot and lightly oil it to prevent sticking.

Assemble the Skewers

Thread 4–5 pieces of marinated chicken onto each skewer, allowing some space between each piece to ensure even cooking.

Grill the Skewers

Place the skewers on the grill and cook for 5–6 minutes per side, or until the chicken reaches an internal temperature of 165°F and is slightly charred on the edges. Baste with leftover marinade once or twice during cooking for an extra layer of flavor.

Garnish and Serve

Sprinkle extra sesame seeds and chopped green onions over the top. A quick squeeze of lime brightens everything up.

Pairings

These chicken bulgogi skewers shine as a main dish, but you can level up the meal with some amazing Korean-inspired pairings:

Steamed White Rice or Sticky Rice: The perfect neutral base to soak up that savory-sweet marinade.
Kimchi: The spicy, fermented tang balances the rich flavors of the chicken.
Pickled Daikon or Carrots: Crunchy and refreshing contrast.
Grilled Vegetables: Zucchini, mushrooms, or even slices of kohlrabi (if you’re exploring new kohlrabi recipes) make a great veggie side.
Korean Pancakes (Pajeon): A savory pancake made with green onions that pairs wonderfully with these skewers.
Lettuce Wraps: Wrap the skewers in fresh romaine or butter lettuce with a spoonful of rice and a drizzle of sriracha mayo.

To drink, consider:

Korean soju or makgeolli for an authentic touch
Crisp, cold lager or light IPA for a beer pairing
Iced green tea or sparkling water with lime for non-alcoholic options

FAQs

1. What type of chicken is best for bulgogi skewers?

Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and flavorful even when grilled. You can use chicken breast, but be cautious not to overcook it as it tends to dry out.

2. Can I make this recipe with other meats?

Absolutely. The same marinade works beautifully with thin-sliced beef for a more classic korean bulgogi, or pork shoulder for a delicious spicy pork bulgogi variation. It even makes a killer glaze for meatball recipes.

3. How long should I marinate the chicken?

For the best flavor, marinate for at least 2 hours, but overnight in the fridge is ideal. If you're short on time, even 30 minutes will do in a pinch, but the depth of flavor won’t be quite the same.

4. Is this a high-protein meal?

Yes! Thanks to the lean chicken thighs and the absence of heavy carbs or sauces, this is a great high protein meal—perfect for anyone looking to eat clean without sacrificing flavor.

5. Can I serve this as part of a bulgogi bowl?

Definitely. These skewers are perfect for building a beef bulgogi bowl–style meal with rice, quick-pickled veggies, a fried egg, and a drizzle of gochujang mayo. Swap the beef for chicken and enjoy a korean chicken bulgogi bowl packed with flavor and color.