Korean · Dinner
Grilled Spicy Chicken Skewers
Marinated chicken breast skewered and grilled until charred, delivering spicy gochujang flavor with garlic and ginger. Finished with sesame seeds and scallion, served alongside steamed rice and cucumber.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
378Calories
42.1gProtein
9.8gFat
32.4gCarbs
10.2gSugar
1.9gFiber
680mgSodium
132mgChol
2.1gSat Fat
740mgPotassium
45mgCalcium
2.1mgIron
0.4mcgVitamin B12
6.5mgVitamin C
Goes well with
Korean Pale Ale or IPA
local
Yuzu Citron Tea (Yuja-cha)
international
low-calorie
protein-rich
gluten-free
low-calorie
Instructions
1
Prep
Cut chicken into 1-inch cubes, pat dry, and mince garlic and ginger.
2
Marinate
Whisk gochujang, honey, rice vinegar, garlic, ginger, and sesame oil; coat chicken and refrigerate 30 minutes.
3
Grill
Cook skewered chicken over medium-high heat 10 to 12 minutes, turning every 2 to 3 minutes, until charred and internal temperature reaches 165°F.
4
Plate
Top with scallion and sesame seeds; arrange skewer with rice and cucumber on plate and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp honey
- 2 tbsp2 tbsp rice vinegar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 cup150g cucumber
- 1 cup190g cooked white rice
- 2 pinch2 pinch salt
