There’s something irresistible about food on a stick. Perhaps it’s the playful eating experience or the way flavors concentrate when cooked this way, but these Gochujang Glazed Chicken Skewers take that appeal to a whole new level. The Korean chili paste creates a glossy, caramelized exterior on tender chunks of chicken, delivering a perfect harmony of sweetness, umami depth, and a warming heat that builds with each bite. Whether you’re planning a backyard gathering or just want to elevate your weeknight dinner, these skewers bring restaurant-quality Korean flavors right to your table.
What makes these skewers truly special is the balance of the gochujang glaze. If you haven’t cooked with gochujang before, you’re in for a treat. This fermented Korean chili paste has been gaining popularity worldwide for good reason—it brings a complex, savory heat that’s different from other hot sauces or chili pastes. It’s not just spicy; it carries notes of sweetness and umami that transform when caramelized over heat. Combined with honey, soy sauce, and a hint of sesame, the marinade creates chicken that’s succulent inside with edges that crisp up beautifully on the grill.
The beauty of these skewers extends beyond their flavor. They’re visually stunning with their deep red glaze, making them perfect for impressing guests at your next gathering. The recipe is surprisingly straightforward, requiring minimal ingredients but delivering maximum impact. I’ve found that the key to perfection lies in allowing the chicken to marinate long enough to absorb the flavors, and then being attentive during grilling to achieve that ideal caramelization without burning.
While these skewers are delicious on their own, I love serving them with accompanying sides that complement their bold flavors. A simple cucumber salad with rice vinegar provides a refreshing contrast, or you might try them alongside steamed rice to soak up the extra glaze. For a complete Korean-inspired feast, pair with kimchi and lettuce leaves for wrapping. The versatility of these skewers makes them perfect for various occasions—from casual weeknight dinners to weekend barbecues or even as part of a larger Asian-inspired spread.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- Lime wedges, for serving
Equipment
- 8-10 wooden skewers (soaked in water for at least 30 minutes)
- Grill or grill pan
- Mixing bowls
- Whisk
- Pastry brush (for glazing)
Instructions
- In a medium bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and vegetable oil until well combined.
- Reserve about 1/4 cup of the marinade for brushing during cooking.
- Add the chicken pieces to the remaining marinade, tossing to ensure each piece is well coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor absorption.
- When ready to cook, preheat your grill to medium-high heat or heat a grill pan over medium-high heat.
- Thread the marinated chicken pieces onto the soaked wooden skewers, being careful not to overcrowd them.
- Grill the skewers for 3-4 minutes on each side, brushing occasionally with the reserved marinade, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
- During the last minute of cooking, give the skewers a final brush with the marinade to create a glossy finish.
- Transfer the grilled skewers to a serving plate, garnish with sliced green onions and toasted sesame seeds.
- Serve hot with lime wedges on the side for squeezing over the skewers before eating.
One thing I’ve learned from making these skewers countless times is that gochujang varies in intensity depending on the brand. If you’re new to this ingredient, you might want to start with a bit less and adjust according to your heat preference. The marinade should have a good balance between sweet and spicy—neither element should overwhelm the other. This recipe creates a medium heat level that most people enjoy, but feel free to customize it to your palate.
While I prefer using chicken thighs for their juiciness and flavor, you can substitute with chicken breast if you prefer. Just be extra vigilant during grilling as breast meat can dry out more quickly. The same marinade works wonderfully with pork or even firm tofu for a vegetarian option. If you’re cooking for a crowd, you can easily double or triple this recipe—just make sure to prepare enough skewers and allow sufficient marinating time.
Serving Suggestions
These versatile skewers pair beautifully with a variety of sides. Here are some of my favorite combinations:
- Serve over steamed jasmine or short-grain rice with quick pickled vegetables
- Wrap in butter lettuce leaves with a smear of ssamjang (Korean dipping sauce) and thin slices of raw garlic
- Offer alongside a refreshing cucumber salad dressed with rice vinegar and a touch of sugar
- Include as part of a Korean BBQ spread with kimchi, banchan (side dishes), and dipping sauces
- For a simple weeknight meal, pair with a green salad and crusty bread
Tips for Perfect Gochujang Chicken Skewers
- Don’t rush the marinating: Allow at least 2 hours, but overnight delivers the best flavor infusion.
- Even sizing: Cut the chicken pieces to a uniform size to ensure even cooking.
- Don’t overcrowd: Leave small spaces between chicken pieces on the skewer for more even heat circulation.
- Temperature matters: Bring the chicken to room temperature for about 20 minutes before grilling for more even cooking.
- Watch the heat: The sugar in the marinade can burn quickly, so maintain a medium-high heat rather than high heat.
- Rest before serving: Allow the skewers to rest for 2-3 minutes after grilling to redistribute juices for maximum tenderness.
What I love most about these Gochujang Glazed Chicken Skewers is their versatility. They’re equally at home as a quick weeknight dinner or as the star of a weekend gathering. The leftovers (if you’re lucky enough to have any) make excellent additions to grain bowls or salads the next day. Just remove the meat from the skewers, chop it up, and toss it with your favorite greens or grains for a quick lunch that doesn’t feel like leftovers at all.
As you become comfortable with this recipe, don’t be afraid to experiment. Add a tablespoon of gochugaru (Korean chili flakes) for extra heat, or mix in some doenjang (Korean fermented soybean paste) for deeper umami notes. The basic framework of this marinade can be endlessly customized to suit your taste preferences and what you have available in your pantry. That’s the beauty of cooking with these Korean flavors—they’re bold yet adaptable, allowing you to make the recipe truly your own.
So fire up the grill, gather your ingredients, and prepare to experience the addictive combination of sweet, savory, and spicy that makes these Gochujang Glazed Chicken Skewers a standout dish. One bite of that caramelized exterior giving way to juicy, flavor-infused chicken, and I guarantee they’ll become a regular feature in your cooking repertoire. Enjoy the journey into these vibrant Korean flavors!
