Hot Shot Korean BBQ Chicken Skewers with Sesame-Ginger Glaze
Quick, flavorful chicken skewers marinated in a sweet-spicy Korean sauce and grilled to perfection. This asian-inspired grilling (gluten-free) ready in about 25 minutes pairs boneless chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 1 lb, cut into 1-inch cubes boneless chicken thighs
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 1 tsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, grated ginger, and minced garlic until sugar dissolves. Add chicken cubes, toss to coat, and marinate for 15 minutes at room temperature.
- Step 2: Thread chicken onto 8-inch metal skewers, leaving small gaps between pieces for even cooking.
- Step 3: Heat grill or grill pan to medium-high. Grill skewers for 8-10 minutes total, turning every 2-3 minutes, until chicken is cooked through and slightly charred on edges.
- Step 4: Brush with any remaining marinade during the last 2 minutes of grilling. Transfer to a plate, sprinkle with sesame seeds, and serve hot with steamed rice.
Frequently asked questions
How long does Hot Shot Korean BBQ Chicken Skewers with Sesame-Ginger Glaze take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hot Shot Korean BBQ Chicken Skewers with Sesame-Ginger Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Hot Shot Korean BBQ Chicken Skewers with Sesame-Ginger Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hot Shot Korean BBQ Chicken Skewers with Sesame-Ginger Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hot Shot Korean BBQ Chicken Skewers with Sesame-Ginger Glaze gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
