• 1 1/2 lbs. chicken thighs boneless, skinless
  • 2 tsp fresh ginger finely grated
  • 2 tsp minced garlic
  • 3 tbsp low sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp gochujang
  • chopped green onions optional garnish

  1. Cut chicken into 1 1/2″ cubes and toss in a bowl. In another small bowl, whisk together remaining ingredients (except chopped green onions if using) to make the marinade.
  2. Pour half of the marinade over the chicken and mix to fully coat chicken. Cover and place in the fridge to marinade for at least 4 hours up to overnight.
  3. Cover remaining sauce and place in the fridge for basting the chicken later.
  4. When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat.
  5. Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining sauce.
  6. Remove skewers from grill and serve with chopped green onions (optional) and your favorite side dishes!

Recipe by Amanda Cooks & Style


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