Korean · Dinner
Korean Grilled Chicken Skewers
Grilled chicken thigh skewers marinated in gochujang, soy sauce and sesame oil, threaded with egg and edamame for protein, finished with scallion and sesame seeds. Served alongside a black bean and cucumber salad with rice vinegar for brightness.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
611Calories
58.2gProtein
24.6gFat
38.8gCarbs
17.8gSugar
10.4gFiber
1788mgSodium
512mgChol
6gSat Fat
1128mgPotassium
136mgCalcium
5.5mgIron
1.6mcgVitamin B12
9.2mgVitamin C
Goes well with
Korean Pilsner or Light Lager
local
Korean Barley Tea (Boricha)
international
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Cut chicken thigh into 1.5-inch chunks and pat dry so the marinade clings. Mince garlic and grate ginger.
2
Marinate
Whisk gochujang, soy sauce, sesame oil, garlic, ginger and honey in a bowl. Add chicken, toss to coat, cover and refrigerate 30 minutes.
3
Build
Thread marinated chicken chunks onto a metal skewer alternating with halved egg and edamame until full.
4
Grill
Grill skewer on medium-high heat for 10–12 minutes, turning every 3 minutes, until chicken reaches 165°F with no pink.
5
Assemble
Dice cucumber and thinly slice scallion. Toss black beans, cucumber, rice vinegar and salt in a bowl.
6
Plate
Slide skewer onto a plate beside the black bean salad, scatter with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh, cut into chunks
- 22 large eggs, hard-boiled
- 70g70g edamame, cooked
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp honey
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 180g180g black beans, from a 15.5 oz can, drained
- 60g60g cucumber
- 2 tsp2 tsp rice vinegar
- a pinch of salt
