How to make Korean BBQ Chicken Skewers in 30 Minutes

Oh my gosh, you have to try these Korean BBQ Chicken Skewers! They’re my go-to when I want something that’s ridiculously flavorful but still easy enough for a weeknight. The marinade? Pure magic – sweet, savory, with just the right kick of heat. I first had them at a friend’s backyard cookout and immediately begged for the recipe. Now they’re my secret weapon for impressing guests (who always think I slaved way longer than I actually did). The best part? You probably have most of the ingredients already. Just wait until you smell that garlic-ginger goodness hitting the grill – your neighbors might come knocking!

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Why You’ll Love These Korean BBQ Chicken Skewers

Trust me, once you try these skewers, they’ll become your new grilling obsession. Here’s why:

• Explosion of flavor – That sweet-spicy-tangy marinade clings to every juicy bite of chicken
• Weeknight easy – Just mix, marinate, and grill (no fancy techniques required)
• Crowd-pleaser – Perfect for cookouts when you want to impress without stress
• Your heat, your way – Dial the chili-garlic sauce up or down to suit your taste
• Smells incredible – That sizzling garlic-ginger aroma will have everyone hovering by the grill

Seriously – these skewers disappear faster than I can make them!

Ingredients for Korean BBQ Chicken Skewers

Don’t let the ingredient list fool you – most of this stuff is already in your pantry! The magic happens when these simple ingredients come together:

• 2 lbs chicken breasts – cut into 1-inch chunks (thighs work great too for extra juiciness)
• 1 red bell pepper – cut into large chunks that won’t fall through the grill grates
• 1 tablespoon sesame seeds – for that perfect little crunch when serving
• 2 scallions – green parts only, chopped (save the whites for stir-fry later!)
• ¼ cup red onion – grated (trust me, grating makes all the difference for flavor)
• 1 tablespoon fresh ginger – grated (none of that powdered stuff here!)
• 3 garlic cloves – minced finely (more if you’re garlic-obsessed like me)
• 1 cup soy sauce – or gluten-free tamari if needed
• ¾ cup brown sugar – packed (this creates that dreamy caramelization)
• 1 tablespoon sesame oil – the secret flavor booster
• 2 tablespoons rice wine vinegar – for balance against the sweetness
• 2 tablespoons chili-garlic sauce – adjust to your spice comfort zone
• 1 tablespoon cornstarch + 1 tablespoon cold water – our magic thickener for the sauce

How to Make Korean BBQ Chicken Skewers

Okay, let’s get cooking! I promise this is way easier than it looks – just follow these simple steps and you’ll have the most flavorful chicken skewers of your life. Don’t skip the marinating time though – that’s where the magic happens!

Step 1: Prepare the Marinade

First, grab your biggest mixing bowl (trust me, you’ll need the space). Whisk together the grated onion, ginger, garlic, soy sauce, brown sugar, sesame oil, vinegar and chili-garlic sauce until the sugar dissolves completely. Pro tip: Taste it now and adjust the heat level – I always add an extra teaspoon of chili-garlic because I like it spicy! Set aside exactly 1 cup of this liquid gold – we’ll turn it into an amazing glaze later.

Step 2: Marinate the Chicken

Now take your chicken chunks and either toss them in a big ziplock bag with the marinade or put everything in a bowl (just make sure it’s covered). Get every piece coated really well – I like to massage the bag a bit. Minimum 2 hours in the fridge, but if you can do 4-6 hours? Even better! The longer it sits, the more flavor soaks in. Just don’t go past 8 hours or the texture gets weird.

Step 3: Make the Korean BBQ Sauce

Take that reserved marinade and pour it into a small saucepan. Bring it to a gentle simmer over medium heat – you’ll see tiny bubbles forming at the edges. Let it bubble away for 5 minutes to cook off the raw chicken juices. Now mix your cornstarch with cold water (this prevents lumps!) and stir it in. Keep stirring as it thickens into a glossy sauce – about 3-4 minutes. Remove from heat and set aside – it’ll thicken more as it cools. This stuff is liquid gold!

Step 4: Assemble and Grill the Skewers

Don’t forget to soak wooden skewers for 30 minutes first – dry wood equals flare-ups! Thread your marinated chicken and pepper chunks alternately onto the skewers, leaving a tiny space between pieces so they cook evenly. Fire up your grill to medium-high (about 375°F if you have a thermometer). Grill for 6-8 minutes per side, brushing generously with that amazing sauce during the last 2 minutes. The sugar caramelizes beautifully! Use a meat thermometer – we want 165°F in the thickest part. Garnish with sesame seeds and scallions, then try not to burn your fingers as you sneak the first bite!

Tips for Perfect Korean BBQ Chicken Skewers

After making these skewers more times than I can count, here are my foolproof secrets for grill-master success:

• Soak those skewers! Thirty minutes in water prevents tragic flaming stick disasters
• Taste your marinade early – adjust chili-garlic sauce before it touches the chicken
• Don’t crowd the skewers – leave breathing room between pieces for even cooking
• Thermometer don’t lie – 165°F means juicy chicken every time

Oh, and wear an apron – that sticky-sweet sauce splatters like crazy!

Serving Suggestions for Korean BBQ Chicken Skewers

These skewers shine brightest with simple sides! I always serve them over steamed jasmine rice to soak up every drop of that glorious sauce. For crunch, add a quick cucumber salad or classic Korean banchan like kimchi. A cold beer or citrusy soju cocktail makes the perfect pairing – trust me, your taste buds will throw a party!

Storage and Reheating Instructions

These skewers keep beautifully! Store leftovers in an airtight container for up to 3 days in the fridge. To reheat, I pop them in a 350°F oven for about 10 minutes – the microwave works in a pinch, but the oven keeps that perfect caramelized texture. Pro tip: Brush on a little extra sauce before reheating to revive that fresh-off-the-grill flavor!

Nutritional Information

Just a heads up – these numbers are estimates since ingredients can vary (especially with how much sauce you slather on!). Per skewer, you’re looking at about:

• 320 calories – not bad for such a flavor bomb!
• 35g protein – that chicken packs a muscle-building punch
• 25g carbs – mostly from that delicious brown sugar glaze
• 8g fat – with just 2g saturated (thank you, lean chicken breasts)

Want to lighten it up? Try reducing the brown sugar by 1/4 cup – still tasty, I promise!

Ready to Make Korean BBQ Chicken Skewers?

What are you waiting for? Fire up that grill and make these flavor-packed skewers tonight – then come back and tell me how much your family loved them!

Korean BBQ Chicken Skewers FAQs

I get asked about these skewers ALL the time – here are the answers to the questions that pop up most often:

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