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When Hanger Strikes

  • Writer's pictureMari

Gochujang Chicken Skewers

1. My barbecue becomes my oven and stove in the summer when I transition to cooking outdoors mainly. These skewers are sweet and spicy, and are a fantastic main protein for an asian inspired rice bowl. I serve mine with sticky rice and other fresh veggies and condiments for a light summer rice bowl.


Gochujang Chicken Skewers

Prep Time: 2 hours 10 minutes Cook Time: 50 minutes Yield: 4 servings, 2 skewers


For the Skewers

  • 2 chicken breasts, diced

  • 1/2 green apple, grated

  • 1/3 cup white onion, minced

  • 1 tsp sesame oil

  • 3 tbs gochujang paste

  • 1 tsp ginger, grated

  • 2 tsp garlic, grated

  • olive oil for brushing

For the Dressing

  • 1/4 cup white vinegar

  • 2 tbs olive oil

  • 1 tbs soy sauce

  • 1 green chili

  • 1/4 tsp ginger, grated

To Serve

  • Sticky rice

  • Carrot

  • Cucumber

  • Avocado

  • Prepared coleslaw

  • Mayonnaise


  1. Direction 1 In a mixing bowl, combine all of the ingredients for the chicken skewers. Mix well and set in the fridge to marinate for 2 hours.

  2. Once the chicken has marinated, skew onto 2 metal skewers.

  3. Place the chicken skewers on the top rack of a a barbecue that has been preheated to 350 F. Turn the heat down to low and allow the chicken to cook to an internal temp of 165 F, rotating every 7-10 minutes. My skewers took a total of 40-50 minutes to cook.

  4. While the skewers are cooking, prepare the dressing and sides. Combine all of the ingredients for the dressing in a small bowl. Set in fridge until ready to use.

  5. When ready to eat, remove the meat from the skewers and assemble a bowl. Serve with rice, carrot, cucumber, avocado, coleslaw, mayonnaise, and drizzle with dressing.


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