There’s something about smoky, caramelized meat on a stick that just screams weekend comfort food—but give it a Korean BBQ twist, and suddenly it’s not just comfort food. It’s a flavor experience. These Korean Chicken BBQ Skewers with Soy-Garlic Sauce are sweet, savory, smoky, and just spicy enough to keep you going back for another bite. Inspired by the rich tradition of Korean BBQ chicken, these skewers bring together the bold flavors of a homemade Korean BBQ sauce recipe and the char-kissed deliciousness you’d expect from Korean barbeque at home. Whether you're grilling for friends or just throwing together something fun on a weeknight, this korean bbq chicken dish delivers.
Sweet & Sticky Korean Chicken BBQ Skewers with Soy-Garlic Glaze
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish
Cuisine Korean
Grill (gas or charcoal) A classic korean bbq grill setup is ideal, but a regular gas grill or even an indoor grill pan will work just fine.
Mixing bowls For marinating and mixing sauces.
Skewers Metal skewers are reusable, but bamboo skewers soaked in water work just as well.
Tongs Essential for flipping your skewers without losing any precious meat.
Optional
Basting brush Helps with adding extra marinade while grilling.
Thermometer Ensures the chicken is cooked to 165°F without overcooking.
For the Chicken Skewers
- 2 pounds boneless skinless chicken thighs, trimmed and cut into 1.5-inch pieces
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil or other neutral oil
- Wooden or metal skewers if using wooden, soak in water for at least 30 minutes
For the Soy-Garlic Korean BBQ Marinade
- 1/2 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon mirin optional, but adds a delicate sweetness
- 1 tablespoon grated fresh ginger
- 5 cloves garlic finely minced
- 1 teaspoon gochujang Korean red chili paste – adjust based on spice preference
- 1 teaspoon gochugaru Korean chili flakes – optional, for extra kick
- 1 tablespoon scallions finely chopped
- 1 tablespoon sesame seeds
For Garnish
- Extra sesame seeds
- Thinly sliced scallions
- Lime wedges optional, for a citrusy twist
Step 1: Make the Korean BBQ Marinade
In a medium mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, mirin, garlic, ginger, gochujang, scallions, and sesame seeds. Stir until sugar is dissolved. This marinade is the heart of any good korean barbeque recipe—sweet, salty, garlicky, and deeply savory.
Step 2: Marinate the Chicken
Place your trimmed, bite-sized chicken thigh pieces into a large bowl or zip-top bag. Pour about two-thirds of the marinade over the chicken, reserving the remaining third for basting and finishing. Mix well, ensuring all pieces are coated, and let the chicken marinate for at least 30 minutes—or up to 4 hours if you have the time.
Step 3: Prepare the Grill
Preheat your korean bbq grill (or any grill you have) to medium-high heat. If you're indoors, a cast iron grill pan works wonders.
If using charcoal, aim for direct heat but let the coals settle to a medium glow—this helps avoid flare-ups while still getting that authentic korean bbq char.
Step 4: Assemble the Skewers
Thread the marinated chicken pieces onto skewers, packing them closely but not too tight. This helps the meat cook evenly and retain its juices.
Step 5: Grill and Baste
Place the skewers on the hot grill and cook for about 6–7 minutes on each side, basting with the reserved marinade about halfway through. The sugars in the marinade will caramelize and create that signature sticky exterior you expect in top-tier bbq asian chicken dishes.
Step 6: Finish and Serve
Once the chicken reaches 165°F internally and has a deliciously charred exterior, remove from heat. Let the skewers rest for a couple minutes, then garnish with sesame seeds and scallions.
Serve hot, ideally over steamed white rice, or tuck them into lettuce wraps for a low-carb option.
Pairings
These korean bbq chicken skewers are super versatile, and the side dish possibilities are endless:
1. Steamed Jasmine or Short-Grain Rice
You can’t go wrong with fluffy rice to soak up the sweet-salty sauce. Add a drizzle of the leftover glaze for bonus points.
2. Korean Banchan (Side Dishes)
If you want to replicate a true kbbq korean at home vibe, pair these skewers with quick kimchi, pickled daikon, and sesame bean sprouts.
3. Grilled Vegetables
Zucchini, mushrooms, and bell peppers grilled alongside the skewers make for a colorful and healthy addition.
4. Cold Noodle Salad
Something vinegary and crisp—like Korean naengmyeon or even a sesame noodle salad with cucumbers and carrots—balances the richness of the chicken.
5. Soju or Light Beer
Traditional Korea BBQ meals are often enjoyed with a cold drink. A crisp lager or flavored soju fits the bill perfectly.
FAQs
1. Can I use chicken breasts instead of thighs?
You can, but thighs are much more forgiving on the grill. They stay juicy and flavorful, especially when exposed to high heat. If you do opt for chicken breasts, be extra careful not to overcook.
2. Is this recipe gluten-free?
It can be! Simply use a gluten-free soy sauce or tamari. That makes this a fantastic option for anyone looking for gluten free chicken recipes.
3. Can I cook these in the oven instead of grilling?
Absolutely. Line a baking sheet with foil and place a rack over it. Bake at 425°F for 20–25 minutes, flipping halfway and brushing with extra marinade. You can also broil them for a few minutes at the end for that charred effect.
4. Can I use this same marinade for other meats?
Yes, this korean bbq marinade is versatile. It works great with pork belly, short ribs, or even tofu for a vegetarian twist. It’s particularly delicious with korean bbq pork or grilled beef bulgogi-style.
5. What if I don’t have gochujang or gochugaru?
If you can’t find these at your local store, a mix of red chili flakes and a dash of sriracha can mimic the heat and complexity, though it won’t be quite the same. Gochujang really gives that unique kick you expect in a proper Korean BBQ sauce recipe.
