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Easy Chicken Bulgogi Skewers with Soy marinade

Easy Chicken Bulgogi Skewers with Soy Marinade

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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

  1. 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

  1. 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

  1. 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

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

Grill the Skewers

  1. 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

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