Korean Grilled Chicken Skewers (Dak Kkochi)
Tender chicken cubes glazed with a sweet-savory soy and ginger marinade, then grilled on skewers until caramelized. Charred edges and juicy centers deliver classic Korean street food at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp ginger, minced
- 3 clove garlic, minced
- 1 tbsp sesame oil
- 2 stalk green onions, sliced thin
Instructions
- 1
Soak 8 wooden skewers in water for 20 minutes so they don't char.
- 2
Cut chicken into 1-inch cubes—you'll have roughly 24 pieces.
- 3
Whisk soy sauce, brown sugar, ginger, garlic, and sesame oil in a bowl.
- 4
Add chicken cubes to marinade, toss to coat evenly. Let sit 10 minutes.
- 5
Thread 3 chicken pieces onto each skewer, leaving 1/2-inch space between.
- 6
Heat a grill or grill pan to medium-high until water droplets sizzle on contact.
- 7
Grill skewers 3 minutes per side without moving—surface should caramelize dark.
- 8
Brush any remaining marinade over skewers during the last 30 seconds of cooking.
- 9
Transfer skewers to a platter. Scatter green onions over the top.
- 10
Serve hot, with any pan drippings spooned over if desired.
Tools you’ll need
- 8 wooden skewers
- medium bowl
- whisk
- grill or grill pan
- tongs
- cutting board
- sharp knife
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