Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by cutting the boneless chicken thighs into 1½-inch cubes and placing them in a mixing bowl.
- In a separate bowl, whisk together the finely grated fresh ginger, minced garlic, low sodium soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang until the sugar dissolves.
- Pour half of the marinade over the cubed chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours.
- Preheat your grill to medium heat about 15 minutes before grilling. Lightly oil the grates.
- Once marinated, thread the chicken pieces onto skewers, leaving space between each piece.
- Place the skewers on the grill and cook them for about 20-30 minutes, turning every 3-4 minutes.
- Remove the skewers from the grill and let them rest for a few minutes. Serve with optional chopped green onions.
Nutrition
Notes
For maximum flavor, marinate the chicken overnight. Use fresh ingredients for the best taste. Ensure even cooking by not overcrowding the skewers.
