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Sweet & Sticky Korean Chicken BBQ skewers

Sweet & Sticky Korean Chicken BBQ Skewers with Soy-Garlic Glaze

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Make the Korean BBQ Marinade

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.
  2. Serve hot, ideally over steamed white rice, or tuck them into lettuce wraps for a low-carb option.