Chicken Skewers with Korean BBQ Sauce

Name: Chicken Skewers with Korean BBQ Sauce
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 pound boneless, skinless chicken thighs (Can substitute with chicken breasts if preferred.); 1 teaspoon garlic powder; 1 teaspoon onion powder; to taste salt and pepper; 1/2 cup soy sauce (Low sodium is a great alternative.); 1/4 cup brown sugar (Can substitute with honey for a lighter option.); 2 tablespoons sesame oil; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 tablespoon ginger, minced (Fresh or jarred.); 1 tablespoon gochujang (Korean chili paste for a spicy kick.); sesame seeds (For garnish.); Bell peppers or onions, cut into cubes (For skewering.); Green onions, chopped (For garnish.)

Posted on March 30, 2026

Grilled chicken skewers glazed with Korean BBQ sauce on a serving platter.

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Chicken Skewers with Korean BBQ Sauce: A Taste of Home

There’s something magical about the smell of grilled chicken wafting through the air, isn’t there? Growing up, our family get-togethers always included a backyard barbecue, sharing stories and laughter over perfectly charred chicken. The sweet and savory notes of Korean BBQ sauce make me reminisce about those sunny afternoons filled with love and warmth. If you’re ready to create a taste of home, these Chicken Skewers with Korean BBQ Sauce might just become your new favorite recipe.

Korean BBQ is known for its incredible depth of flavor, and these skewers capture that essence beautifully. You get juicy, tender chicken marinated in a glossy, savory-sweet sauce that caramelizes on the grill, creating a perfect exterior that’s rich in taste. Plus, they’re so easy to make—ideal for busy weeknights or as a delightful dish at your next gathering.

Ingredients

For the Chicken:
- 1 pound boneless, skinless chicken thighs (you can substitute with chicken breasts if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Korean BBQ Sauce:
- 1/2 cup soy sauce (low sodium is a great alternative)
- 1/4 cup brown sugar (or honey for a lighter option)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (fresh or jarred)
- 1 tablespoon gochujang (Korean chili paste) for a spicy kick
- Sesame seeds for garnish
Optional additions:
- Bell peppers or onions, cut into cubes (for skewering)
- Green onions, chopped (for garnish)

Preparing the Chicken

Start by cutting the chicken into bite-sized pieces. The size doesn’t have to be perfect, but uniform pieces will ensure even cooking. In a bowl, combine the chicken with garlic powder, onion powder, salt, and pepper. This simple seasoning lays a great foundation for the marinated goodness to come.

Make the Sauce

Now, let’s whip up that tasty Korean BBQ sauce! In a saucepan over medium heat, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, ginger, and gochujang. Stir it well and let it simmer for about 5 to 7 minutes, until it thickens slightly. This step creates an incredible glaze that will coat your chicken perfectly.

Marination Magic

Pour half of the sauce over the chicken pieces and let them marinate for at least 30 minutes—an hour is even better if you have the time. While the chicken absorbs all that flavor, you can prep your skewers. If using wooden skewers, soak them in water for 15 minutes to prevent burning on the grill. If you’re going for metal skewers, you’re good to go!

Skewering & Grilling

Once marinated, it’s time to thread the chicken onto the skewers. If you’re including bell peppers or onions, alternate them with the chicken pieces for some color and extra flavor. Preheat your grill to medium-high heat and lightly oil the grates. Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and has a beautiful char. Keep an eye on them; you’ll want those grill marks without drying out the chicken.

Serving Suggestions

After grilling, let your skewers rest for a few minutes before serving. Drizzle the remaining Korean BBQ sauce over the top and sprinkle with sesame seeds and chopped green onions for that extra punch of flavor. These skewers are delightful served on a platter alongside a fresh cucumber salad or sticky rice, perfect for soaking up all that delicious sauce.

Tips and Variations

Want to switch things up? Consider adding pineapple for a sweet twist or swapping in tofu for a vegetarian version. If you’re in a rush, a store-bought Korean BBQ sauce works in a pinch—just enhance it with fresh garlic and ginger for deeper flavor. Need a side? Pair the skewers with Asian coleslaw or a simple kimchi for a zingy counterpart.

Q&A Section

Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may dry out more easily, so keep an eye on the grilling time.

Is Korean BBQ sauce spicy?
The spice level depends on the amount of gochujang you add. Feel free to adjust it according to your preference!

Can I prepare the chicken skewers ahead of time?
Absolutely! Marinate them the night before, and they’ll be ready to grill when you are.

What’s the best way to store leftovers?
Store any leftover skewers in an airtight container in the fridge for up to three days. Reheat them on the grill for the best results.

Behind the Scenes

When I first started developing this recipe, I played around with various ratios of the sauce ingredients. At one point, I accidentally added too much gochujang, resulting in a fiery concoction! After a few more tries, I found that perfect balance of sweetness and umami that sings with every bite. Watching friends savor the skewers during our summer cookout brought back all those nostalgia-filled barbecue memories.

Final Thoughts

These Chicken Skewers with Korean BBQ Sauce are more than just a meal; they’re a way to bring people together. Ideal for summer cookouts, weeknight dinners, or even a cozy gathering, they’re sure to impress regardless of the occasion. Pair them with a chilled Korean beer or a refreshing iced tea for a truly delightful experience. Can’t wait for you to try it!

Clara Whitley