Korean Chicken Skewers

Summer is here! The best part of summer is being able to bbq outside. The weather has been quite nice lately; we passed our heat wave of over 100 degrees. I wanted to take advantage of the "cooler" weather and what best to cook than meat on a stick. This recipe is a rendition of Seonkyoung's dakkochi, she is one of my favorite youtube chefs!

Ingredients

1 lb boneless skinless chicken breast and/or chicken thighs, cut into 1-inch pieces

¼ tsp salt

¼ tsp black pepper

3 Tbs Chinese cooking wine  

4 cloves of minced garlic

8 to 10 green onions, 1½-inch long pieces

For the glazing sauce

1/3 cup soy sauce

2 tbsp of brown sugar

1/3 cup honey

1 Tbs Korean red pepper flakes  

Other items: Bamboo skewers

To prepare the chicken, you’ll need to cut the chicken into one-inch pieces. Make sure to cut the pieces uniformly for even cooking. After you prepare the cubes of chicken, combine the chicken, salt, pepper, cooking wine, and garlic in a large mixing bowl. Place in the fridge and marinate for at least 30 minutes to overnight. Then prepare your green onions (the best part of this dish!), wash and dry your green onions, trim the ends and cut into 1 1/2 inch pieces. Set aside. 

Remember to soak your skewers in water to prevent them from burning on the grill. 

To make the glaze sauce, combine the glaze sauce ingredients - the soy sauce, brown sugar, honey, and red pepper flakes in a clean medium mixing bowl and whisk everything together. This will be the sauce that you’ll glaze your chicken skewers with as you cook on the grill. So yummy! 

Once the chicken is marinaded, prep your skewers by first placing your chicken cubes and alternating green onions throughout. 

Heat your grill, I am using a portable grill and make sure to grease so that your skewers do not stick. Once you put the skewers on the grill, start glazing the chicken. Cook for two minutes and rotate and glaze the other side. Keep grilling and re-glaze as you cook until the chicken is cooked thoroughly.

Enjoy while hot!

Kathy