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Grilled Korean Chicken Kebabs

Korean Chicken Kebabs

Grilled gochujang chicken kebabs are ready in minutes and perfect for an easy dinner with rice and pickled vegetables.
Course Dinner
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Samantha

Ingredients

  • 2 chicken breasts about 1 lbs / 454 gr, cut into 1" chunks
  • 2 tbsp gochujang Korean chile paste
  • 2 garlic cloves
  • 2 tbsp soy sauce
  • 1/4 cup mirin sweet rice wine
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • Quick pickle vegetables:
  • 2 mini cucumbers or 1/2 long cucumber thinly sliced
  • 1 green apple, Granny Smith, thinly sliced into matchsticks or rounds
  • 2 stalks celery, thinly sliced including leaves and tops
  • 1 red Thai chili, seeds removed and thinly sliced
  • 1/3 cup rice vinegar
  • 1 tbsp sugar

Instructions

  1. In bowl (or freezer bag), mix together gochujang, garlic, soy, miring, rice vinegar, and sesame oil. Add chicken pieces and toss until coated with gochujang mixture. Chill and allow to marinate for 1-24 hours.
  2. Preheat grill to high heat.
  3. Remove chicken from fridge and place chicken pieces on metal or (soaked in cold water) wooden skewers.
  4. Place skewers (horizontally) on grill and reduce heat to medium.
  5. Rotate a 1/4 turn every 4 minutes or once the grill side is browned while keeping the lid closed if bbq-ing.
  6. Meanwhile, whisk together rice vinegar and sugar in a medium bowl. Toss with cucumber, apple, celery and chile.
  7. Serve kebabs with cooked rice and quick pickled vegetables.