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
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Open the appInstructions
Step 1
Whisk soy sauce, gochujang, sesame oil, honey, garlic, ginger, and pepper in a bowl until smooth.
Step 2
Reserve 3 tbsp glaze in a separate bowl for brushing. Pour remaining glaze over chicken cubes and toss to coat.
Step 3
Marinate chicken at room temperature for 20 minutes, or up to 4 hours in the refrigerator.
Step 4
While marinating, soak bamboo skewers in water for 15 minutes to prevent burning.
Step 5
Toss sliced radish with rice vinegar and a pinch of salt. Set aside.
Step 6
Thread marinated chicken and scallion pieces alternately onto skewers, leaving 1 inch exposed at each end.
Step 7
Heat a grill or grill pan to high heat, ~5 minutes. Lightly oil the grates.
Step 8
Grill skewers 3-4 minutes per side, turning once. Edges should char; chicken thighs remain juicy inside.
Step 9
Brush reserved glaze on both sides of skewers during the last 30 seconds of cooking.
Step 10
Transfer skewers to a plate. Sprinkle sesame seeds over the top.
Step 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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