BBQ Chicken Skewers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Marinated chicken skewers grilled to perfection with a sweet-spicy Korean gochujang glaze. This korean-inspired chicken (gluten-free) ready in about 35 minutes pairs chicken thighs, soy sauce, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g chicken thighs
• 3 tbsp soy sauce
• 2 tbsp gochujang
• 1 tbsp honey
• 3 cloves garlic
• 8 skewers

Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp honey, and 3 minced cloves garlic until the mixture is smooth and well combined. Tip: Use a fork to mash the garlic cloves for better flavor integration.
2. Step 2: Add the 500g chicken thighs to the bowl, ensuring each piece is fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour, turning the chicken halfway through marination to ensure even absorption. Tip: For faster marination, use a ziplock bag and press out excess air before sealing.
3. Step 3: Preheat a grill or grill pan to medium-high heat (around 400°F/200°C). Thread the marinated chicken pieces onto 8 skewers, spacing them evenly to allow for even cooking. Tip: Soak wooden skewers in water for 20 minutes beforehand to prevent burning.
4. Step 4: Place the skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes to ensure even charring. Brush the chicken generously with the remaining marinade mixture every 3-4 minutes, allowing it to caramelize into a sticky glaze. Tip: Use a pastry brush for even glaze application and avoid over-brushing to prevent sogginess.
5. Step 5: The chicken is done when the internal temperature reaches 165°F (74°C) and the glaze forms a glossy, amber-brown crust. Remove from heat and let rest for 2-3 minutes before serving, ensuring the juices redistribute for maximum tenderness. Tip: Check doneness with an instant-read thermometer inserted into the thickest part of the chicken.