Korean Chicken on Skewers

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:

1. Cut the chicken into 1-1/2 inch cubes and toss in a bowl. Whisk together the remaining ingredients (except chopped green onion) in another small bowl to make the marinade.
2. Mix half of the marinade over the chicken to thoroughly coat it.  Cover and place in the fridge to marinate for at least 4 hours or overnight.
3. Cover the remaining sauce and place it in the fridge to bast the chicken later.
4. Place the cubed chicken on skewers and line the chicken skewers on the baking tray with a rack.
5. Preheat the grill to medium heat; place the skewers on a lightly oiled grill once hot. 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.
6. Remove skewers from the grill and serve with chopped green onions (optional) and your favorite side dish.