Korean grilled chicken

You will have your guests queuing for this famous Seoul street bite. Take the time to glaze the chicken skewers – you won’t regret it

Prep 2 h : 0 m
Cook 0 h : 15 m


  • 800g boneless chicken thighs

    3 tbsp cooking oil

    3 tbsp rice wine vinegar

    2 tbsp gochujang (Korean red pepper paste)

    1½ tbsp ginger paste

    (or grated ginger)

    1½ tbsp garlic paste (or minced garlic)

    ½ tsp black pepper

    12 spring onions

    2 tbsp white sesame seeds, to serve


    3 tbsp honey

    1 tbsp soy sauce

    2 tsp sriracha chilli sauce

    ½ tsp salt

    You will also need 12 wooden skewers, soaked for an hour

    If you can’t find gochujang (available at  Asian supermarkets), replace it with 2 tbsp tomato paste 


  • Cut chicken into bite-sized pieces and place in a large bowl. Add oil, vinegar, gochujang, ginger, garlic, and black pepper. Mix well.

    Cover with plastic wrap. Marinate in the fridge for at least 2 hours, preferably overnight.

    Rinse and dry the spring onions, discard the ends and cut into 5cm lengths.

    Thread the marinated chicken onto skewers, alternating with pieces of onion.

    In a bowl, combine the glaze ingredients and mix well. Preheat the grill.

    Place the skewers directly over the hot side of grill and cook for about 5 mins, then turn and cook the other side for 5 mins, constantly brushing the skewers with the glaze.

    Glaze the chicken skewers – you won’t regret it
    Anas Thacharpadikkal

    Keep turning and brushing the skewers until the chicken is well-done and lightly charred on the edges.

    Transfer the skewers to a serving plate, and sprinkle with white sesame seeds.

    Serve hot.