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Korean BBQ Chicken Skewers Recipe

Avatar photoByHart
Jump to Recipe· 4.5 from 22 reviews

There’s something about the smoky, sweet, and spicy combination in this Korean BBQ Chicken Skewers Recipe that instantly transports you to summer evenings filled with laughter and good food. I love how the marinade infuses the chicken with bold flavors that get even better when grilled just right.

Four metal skewers lie side by side in a metal pan lined with white paper, each skewer holding several dark brown grilled pieces with a shiny glaze and some charred edges. The skewers are sprinkled with small white sesame seeds and thin green onion slices. To the left side of the pan are two ornate white bowls, one filled with dark sauce and a spoon inside, and the other with thinly sliced green onions. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7
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Why You’ll Love This Recipe

  • Bold, Balanced Flavor: The marinade combines savory, sweet, spicy, and aromatic spices that create a mouthwatering flavor explosion.
  • Quick and Easy Prep: You’ll appreciate how simple it is to marinate and grill, perfect for busy weeknights or weekend gatherings.
  • Versatile Serving Options: Serve it over rice, in wraps, or just as tasty skewers — the choice is yours.
  • Great for Sharing: Skewers are always a hit at parties, and this recipe keeps guests coming back for more.

Ingredients You’ll Need

Every ingredient in this Korean BBQ Chicken Skewers Recipe plays a key role in creating that irresistible taste. From the umami-packed coconut aminos (or soy sauce) to the fragrant Chinese five-spice, these flavors marry beautifully. Grab fresh ginger and garlic for authentic depth.

Flat lay of a small white ceramic bowl filled with dark coconut aminos, a small white ceramic bowl of golden honey, a small white ceramic bowl with deep amber sesame oil, a small white ceramic bowl holding bright red Sriracha sauce, a small white ceramic bowl of translucent light rice wine vinegar, three fresh garlic cloves with their papery skins intact, a small pile of finely grated pale yellow fresh ginger, a small heap of Chinese 5-spice powder in warm brown hues, a small white ceramic bowl of milky white cornstarch slurry, a cluster of raw boneless skinless chicken thighs in pale pink tones, a mound of fluffy white cooked rice, several vibrant green onions sliced into thin rounds, and a scattering of tiny tan sesame seeds placed artfully next to the green onions, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Coconut aminos: A great soy-free option with a slightly sweet taste; can substitute soy sauce or tamari if preferred.
  • Honey: Adds natural sweetness and helps caramelize the chicken beautifully on the grill.
  • Sesame oil: Brings in a rich, nutty aroma that’s essential for Korean flavors.
  • Sriracha: Adds a spicy kick; you can sub with gochujang or any favorite hot sauce for varying heat.
  • Rice wine vinegar: Balances sweetness with a subtle tanginess.
  • Garlic and fresh ginger: Minced for the freshest, punchiest taste — don’t skip these!
  • Chinese five-spice powder: A warming blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel, giving a unique complexity.
  • Chicken thighs: Juicy and tender; feel free to use chicken breasts if you prefer leaner meat.
  • Cornstarch or arrowroot powder: For thickening the marinade into a luscious glaze.
  • Green onions and sesame seeds: Classic garnishes that add freshness and a nice crunch.
  • Hot cooked rice: The perfect base to soak up all the delicious juices.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Korean BBQ Chicken Skewers Recipe is — the marinade’s so flavorful you can tweak it to suit your mood or dietary needs while still getting great results.

  • Spice Level: If you like things milder, reduce the Sriracha or swap it out for a milder chili paste — I’ve done this for my kids, and it still packs flavor!
  • Protein Swap: Sometimes I use chicken breasts or even firm tofu cubes for a vegetarian take — just adjust grilling time accordingly.
  • Gluten-Free Option: Make sure to use tamari or coconut aminos and gluten-free hoisin sauce if adding extra ingredients.
  • Additional Veggies: Thread bell peppers, zucchini, or mushrooms onto the skewers along with chicken for a colorful and nutritious twist.

How to Make Korean BBQ Chicken Skewers Recipe

A white bowl holds two main layers: on one side, there is a layer of fluffy white rice sprinkled with thin slices of green onion, and on the other side, a layer of glazed, browned chicken pieces with some charred spots, coated in a shiny dark sauce and topped with white sesame seeds and green onion slices. A silver fork with a wooden handle rests on the edge of the bowl. The bowl sits on a white marbled surface with small dishes of sesame seeds and green vegetables around it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavorful Marinade

Start by mixing the coconut aminos, honey, sesame oil, Sriracha, rice wine vinegar, minced garlic, fresh ginger, and Chinese five-spice powder in a bowl. Make sure the honey dissolves completely — this creates the magic base for your chicken’s incredible taste. I find using a whisk helps get everything smooth and combined.

Step 2: Prepare and Marinate the Chicken

Trim any excess fat from the chicken thighs and cut them into 1½ to 2-inch pieces. Toss them into the marinade, making sure every piece is coated. Cover and pop it in the fridge for at least 30 minutes, though I’ve marinated up to 8 hours for a deeper flavor. Don’t skip this step — it’s how the chicken soaks up all those bold tastes.

Step 3: Get Your Grill Ready and Thread Skewers

Preheat your grill or grill pan to medium-high heat (around 350°F to 450°F). Use metal skewers if you have them — they conduct heat better, helping the chicken cook evenly. Thread the chicken pieces on, letting any extra marinade drip back into the bowl (don’t toss it yet!).

Step 4: Grill the Chicken to Perfection

Place the skewers over direct heat and grill for about 6-8 minutes per side. Watch for those gorgeous grill marks and watch out for flare-ups. Use an instant-read thermometer to check for 165°F internal temperature — no guessing required!

Step 5: Turn the Marinade into a Glaze

While the chicken cooks, pour the leftover marinade into a small saucepan and bring it to a roaring boil. Mix cornstarch (or arrowroot) with cold water to make a slurry, then whisk it into the boiling marinade off heat. Turn the heat back on and watch it thicken quickly into a glossy glaze — this only takes about 30 seconds, so stay close! Once thickened, remove from heat immediately.

Step 6: Glaze the Skewers and Finish Grilling

Brush the thickened glaze generously over one side of the chicken, flip the skewers, and glaze the other side. Continue grilling until the chicken hits 165°F internally and the glaze has caramelized slightly. This final step turns the skewers into sticky, gorgeous bites of flavor.

Step 7: Serve Up and Garnish

Remove the chicken from skewers using tongs and serve it over hot cooked rice. Sprinkle sliced green onions and sesame seeds on top — these garnishes add that perfect freshness and crunch. Trust me, this simple touch takes the dish to the next level.

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Pro Tips for Making Korean BBQ Chicken Skewers Recipe

  • Marinate Overnight for Depth: I once marinated the chicken overnight and the result was insanely flavorful—don’t rush this step if you can help it.
  • Control the Heat: Start with less Sriracha and add more after tasting the marinade; it’s easier than fixing an overly spicy dish.
  • Watch the Glaze Close: The thickened marinade can overcook quickly—remove from heat as soon as it thickens to avoid bitterness.
  • Even Skewer Spacing: Leave small gaps between chicken pieces so heat circulates well and cooks everything evenly.

How to Serve Korean BBQ Chicken Skewers Recipe

Korean BBQ Chicken - Serving Suggestion

Garnishes

I always top these skewers with lots of thinly sliced green onions and a generous sprinkle of toasted sesame seeds. The freshness from the onions cuts through the richness while the sesame seeds give little crunchy bursts of flavor—simple but essential!

Side Dishes

My go-to sides are steamed white or jasmine rice to soak up every drop of glaze, along with a crisp cucumber salad or quick kimchi for a tangy contrast. Occasionally, I serve grilled veggies like asparagus or zucchini to keep things light.

Creative Ways to Present

For parties, I like presenting the chicken pieces off the skewers on a big platter garnished with fresh herbs like cilantro or mint leaves. Another fun idea is layering them in lettuce wraps topped with a drizzle of the thick glaze and some pickled radishes for a colorful, fresh bite.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled chicken in an airtight container in the fridge — it stays juicy and flavorful for up to 3 days. Make sure to separate the glaze if there’s any leftover so you can reheat the chicken and brush it on fresh.

Freezing

I’ve frozen cooked skewered chicken before, wrapped tightly in foil and then in a freezer bag. When thawed, the texture holds up nicely if you reheat gently. Just skip glazing before freezing and add it fresh later for best results.

Reheating

My favorite way to reheat leftovers is in a skillet over medium heat with a splash of water or leftover glaze, covering it briefly to keep moisture in. This keeps the chicken tender and keeps that sticky glaze glossy and delicious.

FAQs

  1. Can I use chicken breasts instead of thighs for this Korean BBQ Chicken Skewers Recipe?

    Absolutely! Chicken breasts work well, but since they’re leaner, be careful not to overcook them. Marinate a bit less time if possible (about 30 minutes) and grill in smaller pieces to retain juiciness.

  2. What can I substitute if I don’t have coconut aminos?

    Regular soy sauce or tamari are perfect substitutes for coconut aminos. Just keep in mind these may be saltier, so you might want to adjust the quantity or skip adding extra salt elsewhere.

  3. How long should I marinate the chicken?

    I recommend at least 30 minutes for good flavor, but overnight marinating enhances taste even more. Avoid going beyond 8 hours as the acids in the marinade can slightly change the chicken’s texture.

  4. Can I grill these skewers indoors?

    Yes! Using a stovetop grill pan works beautifully. Just preheat it well and keep your flipper handy to get those lovely grill marks and evenly cooked chicken.

  5. How do I avoid flare-ups on the grill?

    Trim excess fat from the chicken to reduce dripping, keep a spray bottle of water nearby to control flare-ups, and avoid overcrowding the grill to ensure steady heat circulation.

Final Thoughts

This Korean BBQ Chicken Skewers Recipe quickly became a favorite in my household because it’s reliable, delicious, and so straightforward. I love how it balances bold flavors without being complicated, and it’s always a crowd-pleaser whether I’m cooking for my family or friends. You really can’t go wrong — I hope you enjoy making and sharing these skewers as much as I do. Give it a try, and let me know how it turns out!

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Korean BBQ Chicken Skewers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 22 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 36 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Korean
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Description

This Grilled Korean BBQ Chicken recipe features tender, flavorful chicken thighs marinated in a savory and slightly spicy sauce made with coconut aminos, honey, sesame oil, and Korean spices. Grilled to perfection and finished with a thick glaze, it’s perfect served over hot rice with green onions and sesame seeds for a delicious, authentic Korean-inspired meal.

Ingredients

Scale

Marinade and Chicken

  • ½ cup coconut aminos (may substitute soy sauce or tamari)
  • 2 tablespoons pure honey
  • 2 tablespoons sesame oil
  • 1 tablespoon Sriracha (may substitute gochujang or another hot sauce)
  • 1 tablespoon rice wine vinegar
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon grated fresh ginger (may substitute 1 teaspoon ground ginger)
  • 1 teaspoon Chinese 5-spice powder
  • 2 lbs boneless skinless chicken thighs (may use chicken breasts)

Glaze

  • 2 tablespoons cold water
  • 1 tablespoon cornstarch or arrowroot powder

To Serve

  • 3 cups hot cooked rice
  • 3–4 green onions, sliced
  • Sesame seeds, for garnish

Instructions

  1. Prepare the Marinade: In a medium wide bowl, combine the coconut aminos, honey, sesame oil, Sriracha, rice wine vinegar, minced garlic, grated ginger, and Chinese 5-spice powder. Mix well to dissolve the honey completely.
  2. Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into 1 ½ to 2-inch square chunks for even grilling and better marinade absorption.
  3. Marinate the Chicken: Add the chicken pieces to the marinade, cover the bowl, and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to penetrate the meat.
  4. Preheat the Grill: Heat an outdoor grill or a grill pan over medium-high heat, reaching 350°F to 450°F for optimal cooking temperature.
  5. Skewer the Chicken: Thread the marinated chicken pieces onto 5 to 6 metal skewers, letting any excess marinade drip back into the bowl; do not discard the leftover marinade.
  6. Grill the Chicken: Place the skewers on the grill over direct heat and cook for 6 to 8 minutes per side, turning occasionally for even grilling and grill marks.
  7. Prepare the Glaze: While grilling, pour the leftover marinade into a small saucepan. Bring it to a rolling boil over high heat on the stovetop.
  8. Make the Slurry: In a small bowl, whisk together the cornstarch (or arrowroot powder) with cold water to create a milky slurry.
  9. Thicken the Glaze: After the marinade has boiled for 1 minute, turn off the heat. Once the simmer stops, slowly pour in the slurry while whisking continually to avoid lumps.
  10. Simmer the Glaze: Return the saucepan to medium-high heat and simmer for about 30 seconds, whisking constantly until the mixture thickens into a glossy glaze. Remove from heat immediately to prevent burning.
  11. Glaze the Chicken: Use a silicone brush to coat the grilled chicken skewers with the thickened glaze on all sides, using it all up.
  12. Finish Grilling: Continue grilling the glazed chicken skewers on the second side until the internal temperature reaches 165°F, ensuring they are fully cooked.
  13. Remove and Serve: Take the skewers off the grill and carefully slide the chicken pieces off using tongs.
  14. Plate the Dish: Serve the grilled Korean BBQ chicken over hot cooked rice, garnished with sliced green onions and sesame seeds for extra flavor and presentation.
  15. Share Your Feedback: Leave a review and rating to help others enjoy this tasty recipe and support the creators.

Notes

  • For a gluten-free version, ensure to use tamari or a certified gluten-free soy sauce in place of coconut aminos if necessary.
  • If you prefer less spice, reduce the amount of Sriracha or substitute with a milder hot sauce.
  • Chicken breasts can be used instead of thighs, though thighs remain juicier and more flavorful when grilled.
  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Leftover marinade must be cooked thoroughly before using as a glaze to avoid food safety risks.
  • This recipe works well on an indoor grill pan or outdoor grill depending on availability.
  • Gochujang can be used to replace Sriracha for a more authentic Korean flavor with a thicker texture.
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Hi, I’m Lina Hart! 👋 I share simple, delicious recipes made for real life — from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home! 🍴✨

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