Dak Kkochi (Korean Grilled Chicken Skewers)
Tender marinated chicken threaded onto skewers and charred over high heat until caramelized. Served with a sweet-savory gochujang glaze and a crisp radish salad.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- ⅓ cup soy sauce
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- ¼ tsp black pepper
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch cubes
- 4 pieces scallions, cut into 1-inch lengths
- 1 cup radish, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds, for garnish
Instructions
- 1
Whisk soy sauce, gochujang, sesame oil, honey, garlic, ginger, and pepper in a bowl until smooth.
- 2
Reserve 3 tbsp glaze in a separate bowl for brushing. Pour remaining glaze over chicken cubes and toss to coat.
- 3
Marinate chicken at room temperature for 20 minutes, or up to 4 hours in the refrigerator.
- 4
While marinating, soak bamboo skewers in water for 15 minutes to prevent burning.
- 5
Toss sliced radish with rice vinegar and a pinch of salt. Set aside.
- 6
Thread marinated chicken and scallion pieces alternately onto skewers, leaving 1 inch exposed at each end.
- 7
Heat a grill or grill pan to high heat, ~5 minutes. Lightly oil the grates.
- 8
Grill skewers 3-4 minutes per side, turning once. Edges should char; chicken thighs remain juicy inside.
- 9
Brush reserved glaze on both sides of skewers during the last 30 seconds of cooking.
- 10
Transfer skewers to a plate. Sprinkle sesame seeds over the top.
- 11
Serve hot with the pickled radish salad on the side.
Tools you’ll need
- large mixing bowl
- small bowl
- bamboo or metal skewers (8–10 inches)
- grill or grill pan
- tongs
- small bowl or plate for glaze
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