Ingredients:
3 pcs boneless chicken thighs ~ remove skin
2 tsp grated fresh ginger
2 tsp minced garlic
3 tbsp light soy sauce
3 tbsp brown sugar
1 tsp sesame oil
1 tbsp rice vinegar
2 tbsp Gochujang
Chopped green onion (Optional for garnish)
Directions:
- Cut the chicken into 1-1/2-inch cubes and toss in a bowl. Whisk together the remaining ingredients (except the chopped green onion) in another small bowl to make the marinade.
- Mix half of the marinade into the chicken to thoroughly coat it. Cover and refrigerate for at least 4 hours or overnight.
- Cover the remaining sauce and place it in the fridge to bast the chicken later.
- Place the cubed chicken on skewers and line the chicken skewers on the baking tray with a rack.
- Preheat the grill to medium heat. Once hot, place the skewers on a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked, about 20-30 minutes. During the last few turns, baste with the remaining sauce.
- Remove skewers from the grill and serve with chopped green onions (optional) and your favorite side dish.
