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Korean Chicken Skewers with psicy BBQ sauce
Author: Nicole
  • 500 g chicken thigh fillet*/**
For the marinade
  • 1 red onion
  • 50 g light brown sugar
  • 2 cloves of garlic, minced
  • 1 tbsp freshly grated ginger
  • 50 ml soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1-2 tbsp Sriracha sauce (or more if you like it hot)
For the BBQ-sauce
  • The chicken marinade (after marinating)
  • 1 tbsp light brown sugar
  • 20 g tomato puree
  • 2 tbsp soy sauce
  • 25 ml water
  • Optional: extra Sriracha sauce to taste
  1. Cut the chicken into strips or cubes and put in a zip lock bag.

  2. Put all ingredients for the marinade into a food processor or blender.

  3. Blend a couple of seconds, until there are no more large chunks.

  4. Pour the marinade over the chicken.

  5. Press as much air out as possible and close the bag.

  6. Massage the chicken a bit and put the bag in the refrigerator.

  7. Let marinate for a couple of hours, preferably even overnight.

  8. Take the chicken out of the marinade and put on skewers. If you’re using wooden skewers, let them soak in water a bit before using them. They might otherwise burn during grilling.

  9. Pour the remaining marinade into a sauce pan and add the other ingredients for the sauce.

  10. Mix well and bring slowly to a boil.

  11. Let simmer for a couple of minutes.

  12. Taste whether the sauce is sweet and/or spicy enough. Add more sugar or Sriracha to taste.

  13. Is the sauce too think, add a bit more water. Too thin? Add a bit of corn starch.

  14. Brush the chicken skewers during grilling with a bit of BBQ-sauce.

  15. Serve the rest of the sauce with the skewers.

Recipe Notes

*Chicken breast or chicken tenders can also be used, but chicken thigh fillet is less dry.

**If you’re making only chicken skewers, this recipe will serve four. If you’re serving more types of meat at the BBQ, you can make smaller skewers for more and smaller servings. You can also easily double this recipe if you’re having more guests.