Skewered Korean Chicken and Green Onions
Fire up the grill for these mouthwatering Skewered Korean Chicken and Green Onions, a bold and flavorful dish perfect for both weeknight dinners and backyard BBQs. Tender, juicy chicken thighs are marinated in an irresistible blend of soy sauce, sesame oil, garlic, ginger, and gochujang, infusing every bite with a savory-sweet punch and a hint of spice. Paired with slightly charred green onions that add a smoky burst of freshness, this recipe is as colorful as it is delicious. Threaded onto skewers and cooked to perfection in just 15 minutes, these juicy bites make a show-stopping centerpiece served with steamed rice or a crisp salad. Packed with Korean-inspired flavors and easy grilling techniques, this dish is a must-try for fans of Asian cuisine. Perfectly simple yet stunningly flavorful, it's the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 6 stalks green onions (scallions)
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame seeds
- 1 tablespoon vegetable oil
- 8 pieces bamboo or metal skewers
Instructions
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the chicken thighs into bite-sized pieces, roughly 1-inch cubes.
Trim the green onions, discarding the root ends, and cut them into 1.5-inch pieces.
In a medium mixing bowl, whisk together soy sauce, sesame oil, honey or brown sugar, rice vinegar, minced garlic, grated ginger, gochujang, and sesame seeds to create the marinade.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat. Lightly grease the grates or pan with vegetable oil to prevent sticking.
Thread the marinated chicken pieces and green onion segments alternately onto the skewers, beginning and ending with chicken.
Place the skewers on the grill or grill pan, cooking for 3-4 minutes per side until the chicken is fully cooked through and has a nice char (internal temperature should reach 165°F).
Remove the skewers from the grill and let them rest for 2-3 minutes before serving.
Garnish with additional sesame seeds, if desired, and serve immediately with steamed rice or a fresh salad.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 9.9 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
