Uploaded July 2026 | Updated September 2026, 2 weeks ago
Chef Matt Abdoo’s recipe for Korean BBQ Chicken Skewers is ready in about 20 minutes. Juicy chicken thighs are grilled, brushed with a sweet-and-savory gochujang glaze, and caramelized over the fire. Serve them with rice for an easy weeknight meal everyone will enjoy. 🔥
Korean BBQ Chicken Kebabs
Serves: 4
Prep Time: 10 minutes (plus 1 hour marinating)
Cook Time: 15–20 minutes
Ingredients
Chicken Kebabs
2 lb boneless, skinless chicken thighs
1 tbsp vegetable oil
1 tbsp gochugaru (Korean red pepper flakes)
1 tsp granulated sugar
1 tsp kosher salt
1 tsp sweet paprika
1 tsp granulated garlic
1 tsp granulated onion
½ cup Korean BBQ Sauce (recipe below)
4 lime wedges, for serving
2 scallions, thinly sliced
8 fresh cilantro sprigs
4 cups steamed rice (optional)
Instructions
1. Cut the chicken thighs into 1-inch cubes. Place the chicken in a large zip-top bag, add the vegetable oil, and massage the bag until the chicken is evenly coated.
2. In a small bowl, combine the gochugaru, sugar, salt, paprika, granulated garlic, and granulated onion.
3. Add the seasoning mixture to the chicken and toss until evenly coated. Marinate for 1 hour.
4. Remove the chicken from the bag and place it on a plate or tray to allow any excess oil to drain.
5. Thread the chicken onto bamboo or metal skewers.
6. Preheat a clean grill for two-zone cooking, with one side set to high heat and the other to low heat.
7. Grill the skewers over the high-heat zone for about 2 minutes per side, turning to cook all four sides, for approximately 10 minutes total. Cook until the internal temperature reaches **160°F**.
8. Move the kebabs to the low-heat zone and brush generously with the Korean BBQ Sauce.
9. Grill for about 1 minute longer, or until the sauce becomes glossy and slightly tacky.
10. Transfer the kebabs to a serving platter. Serve with additional Korean BBQ Sauce for dipping, lime wedges, sliced scallions, cilantro, and steamed rice, if desired.
Korean BBQ Sauce
Ingredients
½ cup ketchup
½ cup rice wine vinegar
¼ cup gochujang
¼ cup soy sauce
¼ cup granulated sugar
¼ cup light brown sugar
2 tbsp honey
1½ tsp granulated garlic
1½ tsp granulated onion
1 tsp ground ginger
1 tsp toasted sesame oil
Instructions
1. Combine all ingredients in a 2-quart saucepan.
2. Bring to a gentle simmer over medium heat, stirring frequently.
3. Reduce the heat to low and cook for 10–15 minutes, or until the sauce reaches your desired consistency.
4. Remove from the heat and let cool completely.
5. Transfer to an airtight container and refrigerate until ready to use.
Enjoy!
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Chef Matt Abdoo’s recipe for Korean BBQ Chicken Skewers is ready in about 20 minutes. Juicy chicken thighs are grilled, brushed with a sweet-and-savory gochujang glaze, and caramelized over the fire. Serve them with rice for an easy weeknight meal everyone will enjoy. 🔥
Korean BBQ Chicken Kebabs
Serves: 4
Prep Time: 10 minutes (plus 1 hour marinating)
Cook Time: 15–20 minutes
Ingredients
Chicken Kebabs
2 lb boneless, skinless chicken thighs
1 tbsp vegetable oil
1 tbsp gochugaru (Korean red pepper flakes)
1 tsp granulated sugar
1 tsp kosher salt
1 tsp sweet paprika
1 tsp granulated garlic
1 tsp granulated onion
½ cup Korean BBQ Sauce (recipe below)
4 lime wedges, for serving
2 scallions, thinly sliced
8 fresh cilantro sprigs
4 cups steamed rice (optional)
Instructions
1. Cut the chicken thighs into 1-inch cubes. Place the chicken in a large zip-top bag, add the vegetable oil, and massage the bag until the chicken is evenly coated.
2. In a small bowl, combine the gochugaru, sugar, salt, paprika, granulated garlic, and granulated onion.
3. Add the seasoning mixture to the chicken and toss until evenly coated. Marinate for 1 hour.
4. Remove the chicken from the bag and place it on a plate or tray to allow any excess oil to drain.
5. Thread the chicken onto bamboo or metal skewers.
6. Preheat a clean grill for two-zone cooking, with one side set to high heat and the other to low heat.
7. Grill the skewers over the high-heat zone for about 2 minutes per side, turning to cook all four sides, for approximately 10 minutes total. Cook until the internal temperature reaches **160°F**.
8. Move the kebabs to the low-heat zone and brush generously with the Korean BBQ Sauce.
9. Grill for about 1 minute longer, or until the sauce becomes glossy and slightly tacky.
10. Transfer the kebabs to a serving platter. Serve with additional Korean BBQ Sauce for dipping, lime wedges, sliced scallions, cilantro, and steamed rice, if desired.
Korean BBQ Sauce
Ingredients
½ cup ketchup
½ cup rice wine vinegar
¼ cup gochujang
¼ cup soy sauce
¼ cup granulated sugar
¼ cup light brown sugar
2 tbsp honey
1½ tsp granulated garlic
1½ tsp granulated onion
1 tsp ground ginger
1 tsp toasted sesame oil
Instructions
1. Combine all ingredients in a 2-quart saucepan.
2. Bring to a gentle simmer over medium heat, stirring frequently.
3. Reduce the heat to low and cook for 10–15 minutes, or until the sauce reaches your desired consistency.
4. Remove from the heat and let cool completely.
5. Transfer to an airtight container and refrigerate until ready to use.
Enjoy!
Shop Now: weber.com/US/en/home
Learn New Recipes: weber.com/US/en/recipes/weber-31811.html
Shop Our Seasonings: weberseasonings.com
Find us at Home Depot: homedepot.com/b/Weber/N-5yc1vZ1ls
Find us at Ace Hardware: acehardware.com/departments/outdoor-living/weber
Find us at Walmart: walmart.com/brand/weber/10048910
Find us at Lowe's: lowes.com/search?searchTerm=weber
Stay connected with us:
Facebook: facebook.com/weberbbq
Instagram: instagram.com/webergrills
Pinterest: pinterest.com/webergrills
TikTok: tiktok.com/@webergrills
X: https://x.com/webergrills
