A little sweet and a little heat makes for a flavorful marinade and delicious BBQ sauce on these Korean BBQ Chicken Skewers!
BBQ season has arrived! This winter just dragged on and on (and on)…we actually had so many snow days this year that school won’t get out until the end of June! It feels like spring just pretty much bypassed us this year. Of course its still not very warm, but it’s warm enough to start firing up the grill.
There’s something about grilling that brings out an amazing flavor. Most of us don’t understand the science of barbeque, but it’s very real…there are actually chemical reactions taking place on your grill that are making your food taste so great!
So for our Spring Edition of Freaky Friday, I was drawn to Debra’s Korean Barbequed Chicken Kebobs recipe. If you’re not familiar with our Freaky Friday blog swap, let me explain. Started by my good friend Micheala of An Affair From the Heart, a few times a year, a group of us makes a recipe from the blog assigned to them and then we keep it a secret until the day our blogs go live.
I was assigned Debra from Bowl Me Over. Debra and I have a similar philosophy when cooking…we both strive to cook with health in mind, but we both also believe that food is more enjoyable when it tastes good! We also share a couple other similarities…we’re both runners, and we both have a quite a few furry family members!
When you check out Debra’s blog, you’re going to find a lot of food in bowls…hence her blog name. I thought about making her Moroccan Chicken Stew or her Antipasto Pasta Salad. Her Homemade Tomato Relish looked delicious too — and when tomato season arrives here, I’m going to be trying that one too! But given that the weather is just starting to clear up around here, I couldn’t resist the lure of cooking outside!
You know me though…I have a hard time not tinkering with recipes. When I started playing around with these Korean BBQ Chicken Skewers, I made a few minor changes. My family isn’t overly fond of sweet anything, so I knew I was going to need to adapt a little. I swapped out the Sriracha for chili-garlic sauce and added sesame seeds and chopped green parts from a couple of scallions. But that’s the beauty of recipes…there’s always a way to change things up for your taste buds.
KOREAN BBQ CHICKEN SKEWERS
The simple marinade for these Korean BBQ Chicken Skewers is both marinade and BBQ sauce. To make the marinade, combine the grated red onion, grated ginger, minced garlic, soy sauce, brown sugar, sesame oil, rice wine vinegar, and chili-garlic sauce together and whisk well to combine. Pour the marinade, reserving 1 cup, over your cut pieces of chicken. Cover and refrigerate the chicken for two hours.
Take the rest of the marinade and put it in a small pan over medium heat on the stove. Bring it to bubbling, but stir often and make sure you keep an eye on it to avoid burning. Simmer for about five minutes or so. Mix a slurry of cornstarch and water and add it to the BBQ sauce and cook for another three to four minutes, allowing it to thicken. Remove it from the heat and allow it to cool.
Preheat your grill. Cut your red pepper into chunks and alternate the chicken and the pepper on the skewers.
Place the skewers on the grill. Brush on extra BBQ sauce during grilling. Make sure internal temperature of chicken reaches 165° Fahrenheit using a meat thermometer.
Sprinkle the sesame seeds and green parts from the scallions on the cooked chicken skewers. Doesn’t the carmelization on that chicken look delicious?! They got a thumbs up from the family!
[clickToTweet tweet=”A flavorful marinade doubles as a delicious BBQ sauce for these grilled Korean BBQ Chicken Skewers! #grilling” quote=”A flavorful marinade doubles as a delicious BBQ sauce for these grilled Korean BBQ Chicken Skewers! #grilling”]
MORE DELICIOUS GRILLING RECIPES
- Mango Chipotle Shrimp
- Chicken Burger with a Tex-Mex flair
- Tropical Glazed Chicken with Salsa
Ready to fire up the grill? Check out the Korean BBQ Chicken Skewers recipe below!
BBQ Chicken Chicken Skewers
Quick and simple marinade doubles as a BBQ sauce. Brining chicken first also makes for flavorful and easy grilling recipe!
- 2 lbs of chicken breasts, cut into chunks
- 1 red pepper, cut into large chunks
- 1 tablespoon sesame seeds
- 2 scallions, chopped, green parts only
Korean BBQ Marinade
- 1/4 cup red onion, grated
- 1 tablespoon fresh ginger, grated
- 3 cloves of garlic, minced
- 1 cup Soy Sauce (I prefer Gluten Free Tamari)
- 3/4 cup brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons chili-garlic sauce
Korean BBQ sauce
- 1 cup Korean BBQ Marinade
- 1 tablespoons cornstarch
- 1 tablespoons cold water
Cut chicken into chunks and place into ziplock bags or bowl.
Grate red onion and fresh ginger. Mince garlic.
Whisk together red onion, ginger, garlic, Soy Sauce, brown sugar, sesame oil, rece wine vinegar and chili-garlic sauce to make marinade.
Pour marinade, reserving 1 cup, over chicken and refrigerate the chicken for 2 hours.
Take the remaining cup of marinade and place it into a small pot and cook over medium heat. Bring it to bubbling...stir often and keep an eye on it to make sure it doesn't burn. Allow it to simmer for about 5 minutes. Mix cornstarch and water into a slurry; then add to the marinade and cook for another 3-4 minutes minutes. Remove from the heat and allow the BBQ sauce to cool.
Core and seed red pepper; cut into chunks.
Remove the chicken from the marinade and alternate the chicken and red pepper chunks on skewers.
Grill 6-8 minutes on each side. Brush on extra BBQ sauce during grilling. Make sure internal temperature of chicken reaches 165° Fahrenheit using a meat thermometer.
Sprinkle the sesame seeds and green parts from the scallions on the cooked chicken skewers.
Amount Per Serving: Calories: 601Total Fat: 26gSaturated Fat: 7gCholesterol: 145mgSodium: 3657mgFiber: 2gSugar: 29gProtein: 54g
Don’t forget to check out the other Freaky Friday recipes…you’re sure to find some great recipes to try!
A Dish of Daily Life – Korean BBQ Chicken Skewers
An Affair from the Heart – Everything Bagel Dip
A Kitchen Hoor’s Adventures – Cottage Cheese and Pinto Bean Salsa
Bacon Fatte – No Bake Strawberry Shortcake Dessert
Bowl Me Over – Best Enchilada Sauce
Hostess at Heart – Rhubarb Oat Muffins
LeMoine Family Kitchen – Brown Sugar Jalapeño Bacon
Life Currents – French Onion Tart
Lisa’s Dinnertime Dish – Tuscan Pork Sheet Pan Dinner
Mildly Meandering – Roasted Red Pepper Dip
Seduction in the Kitchen – Caprese Tortellini Skewers
Take Two Tapas – Mexican Beer Cheese Skillet
West Via Midwest – Reuben Totchos
Who Needs a Cape? – Raspberry Daiquiri Pie
Mother of 3
Monday 2nd of July 2018
These look sooo good! I never really think to put chicken on skewers. Thanks so much for sharing with us at the Summer Time Fun Linky. Pinned
Saturday 23rd of June 2018
Congratulations! Your post is featured on Full Plate Thursday this week, and thanks so much for sharing it with us. We are pinning it to our Features Board and hope you enjoy your new Red Plate! Miz Helen
Wednesday 20th of June 2018
These skewers look so delicious! Thanks for linking up at The Pretty Pintastic Party! We'll be featuring this recipe at the party this weekend! Stop by, grab a featured badge, and link up some more great content!
Sunday 17th of June 2018
Hi, MIchelle - These skewers look perfect for summer. I look forward to trying them. I've stopped by from Saturday Sharefest (and am glad that I did)!
Sunday 17th of June 2018
Oh my these Korean BBQ Chicken Skewers look and sound so delicious. The marinade and sauce sound wonderful. Thank you for sharing at Dare to Share Saturday.