Go Back

Asian BBQ Chicken Skewers

A flavorful recipe for Asian BBQ Chicken Skewers that combines tender chicken thighs with a spicy and sweet sauce, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 thighs boneless and skinless chicken thighs Juicy and tender
  • 1/4 cup rice vinegar Provides a tangy zest
  • 1/4 cup Gochujang paste Adds a rich, spicy depth
  • 1/4 cup soy sauce (Tamari) Introduces savory umami
  • 1/4 cup chopped cilantro Fresh and aromatic
  • 2 cloves garlic, chopped For an invigorating kick
  • 2 tablespoons honey To infuse sweetness
  • 1 teaspoon ground ginger powder For a warm spice
  • 1 teaspoon sesame seeds For a delightful crunch
  • 1/2 teaspoon crushed red pepper flakes To elevate the heat
  • 1/2 teaspoon ground coriander Enhancing the dish with herby notes

Method
 

Preparation
  1. Start by cutting each chicken thigh into thirds. Thread the pieces onto skewers, ensuring they are packed snugly but not overly tight.
Grilling
  1. Preheat your grill to high heat. Once ready, place the skewers on the grill and cook the chicken for approximately 3 minutes on each side.
  2. Once the chicken is slightly charred and cooked on both sides, generously brush the prepared sauce over the skewers.
  3. Lower the grill heat to medium-high and continue grilling for another 3 minutes on each side.
Sauce Preparation
  1. While the chicken is grilling, combine the rice vinegar, Gochujang paste, soy sauce, chopped cilantro, garlic, honey, ginger powder, crushed red pepper flakes, and ground coriander in a bowl. Whisk until well combined.
Serving
  1. Carefully remove the skewers from the heat and arrange them on a serving plate. Sprinkle sesame seeds over the top.

Notes

For extra flavor, marinate the chicken in the sauce for at least an hour before grilling. Soak bamboo skewers in water for 30 minutes to prevent burning. Adjust spice levels with Gochujang and red pepper flakes to suit preference.