Korean Chicken Skewers Recipe

Low Carb Korean Chicken Skewer Recipe: This easy chicken kebab recipe is glazed with a tantalizing blend of Asian chiles, ginger, and garlic. It’s easy to make and SO DELICIOUS!

Ingredients · Servings 12

3 pounds boneless chicken breasts
1/4 cup honey
3 tablespoons gluten free soy sauce ((or coconut aminos for paleo))
3 tablespoons gochugaru chile flakes
1 tablespoon sesame oil
1 tablespoon fresh grated ginger
3-4 cloves garlic, (minced)
1 teaspoon sesame seeds
nonstick cooking spray
12 wooden skewers

Method · 30 min

Soak 12 wooden skewers in a pan of water while you are prepping the ingredients. Preheat the grill (or a grill pan) to medium-low heat.
Chop the chicken into 3/4 inch cubes. In a small bowl, mix the honey, soy sauce, gochugaru, sesame oil, ginger and garlic. Whisk well.
One at a time, take the skewers out of the water and thread chicken cubes on the skewers. Once all the chicken is skewered, salt and pepper them liberally. Then spray the skewers with nonstick cooking spray on both sides.
Place the chicken skewers on the grill. Grill for 2 minutes per side. Then brush half the glaze over the skewers and grill another 3 minutes. Flip the skewers one last time and glaze again. Grill for 3 more minutes.
Remove from the grill. Sprinkle with sesame seeds. Serve warm.

Chicken On A Stick Recipe

Something I’ve noticed over the years is that I can make a standard grilled chicken recipe with a special dry rub or glaze, and my family will enjoy it.

However, if I take the exact same glaze and brush it over chicken I have chopped and threaded onto wooden skewers… My family goes nuts over it!

What is it about putting food on a stick that makes it so exciting?

Is it the fact that you no longer need utensils? Or is it the higher glaze to chicken ratio, because the chicken is cut into small chunks? I have no idea. What I do know is that five extra minutes of preparation makes a world of difference to the people I love most.

Chicken Kebabs (Kabobs)

Another mystery is the spelling of kebabs or kabobs. I actually think kebab is the official term. However, we’re sticking with skewers today to eliminate confusion.

One thing I can tell you for sure is that whenever you use wooden skewers to make chicken skewers, it’s important to soak the skewers in water before you start.

Pro Tip: Well-soaked skewers won’t burn up on a hot grill. However, if you skip this step you will end up with little pieces of chicken laying over the grates, with burnt wood sticking out.

Korean Chicken Skewers Recipe

We love Korean Fried Chicken, with its crispy crust and spicy-sweet glaze.

Yet today I wanted to recreate this classic recipe into something a little lighter and leaner. So I combined boneless skinless chicken breasts with a tantalizing Korean-inspired glaze made with Gochugaru chile flakes.

Gochugaru chile flakes are one of the most prominent Korean ingredients. They give Korean barbecue sauce (Gochujang) its unique flavor, and are also found in kimchi, and many traditional Korean soups and grilled dishes.

You can find Gochugaru at a standard grocery chain with a good International section, at all Asian markets, and online.

P.S. If you’ve never been to your local Asian market, it’s time you go. It’s fun to explore the unique ingredients, snacks, and even dishes and cookware!

Chicken Skewers Ingredients

Chicken Breasts – Or boneless chicken thighs, cut into small cubes.
Honey – A little goes a long way.
Soy Sauce – If you use gluten-free soy sauce this recipe is entirely gluten-free. You can also use coconut aminos for a paleo version.
Gochugaru – Korean chile flakes. You could substitute Gochujang chile paste. However, it is not always gluten-free, FYI. Crushed red pepper would work as well.
Sesame Oil – To add deep nutty essence.
Ginger – Freshly grated is best for this recipe.
Garlic – Freshly minced.
Sesame Seeds – For the garnish.

These classic Asian ingredients makes a bold zesty glaze that gives plain chicken a brilliant makeover.

Chicken Skewers Cooking Tips

There are a few things that can make or break this Korean Chicken Skewers recipe. Be sure to…

Soak your skewers. As mentioned above, if you use wooden skewers and skip this step, you will end up with a mess on the grill… And possibly no skewers left.
Spray the chicken. Instead of trying to spray or oil the grill grates, I find it’s easier to spray the chicken with nonstick cooking spray before placing it on the grill.
Grill low. Cook on medium-low, so the chicken pieces do not burn.
Glaze. Partially cook the chicken before adding the glaze. This protects the glaze from burning.

How Long Does This Recipe Last In The Fridge?

Fully cooked leftover chicken skewers can be stored in an airtight container in the fridge for 4 to 5 days.

Can I Use Chicken Strips?

You can, just remember that the bigger the chicken piece the longer it takes to fully cook. Make sure that you keep the chicken on the grill for a little longer.