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…
See the Full (Printable) Korean Chicken Skewers Recipe Below. Enjoy!
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.
How Would You Suggest I Use Gochujang Paste In Place Of The Pepper Flakes?
Reduce the honey to 3 tablespoons, then add 3 tablespoons of gochujang paste.
How Should I Garnish the Chicken on a Stick?
Chopped scallions (green onions) sprinkled over the top adds a nice pop of freshness. Also chopped cilantro or mint are great options.
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