Gochujang Chicken Skewers with Sesame Spring Onion

I love gochujang on chicken skewers

Gochujang chicken skewers have a very particular pull on me. They’re spicy, a bit sweet, deeply savoury and sticky in that slightly unruly barbecue way where the edges look as though they’ve had a good time over the coals. Gochujang brings heat, but it’s not a flat chilli punch. It’s rounded, fermented and full of character, which makes chicken thighs taste richer without feeling heavy.

The glaze gets glossy and the chicken stays juicy

One of the things I like most about this recipe is the texture. The marinade clings well, the sugars in the gochujang help the surface caramelise, and the chicken stays tender inside if you treat the BBQ with a bit of respect. Sesame oil and spring onion add their own little nudge of flavour, so the finished skewers taste layered rather than loud for the sake of it.

These skewers fit beautifully into a mixed spicy spread

When I want a barbecue spread with a few different heat profiles, I’ll pair these with sriracha chicken skewers with peanut lime coriander finish, which lean brighter and sharper. For a creamier spice profile, thai red curry chicken skewers with coconut basil flavour make a good companion. If I’m planning the full menu properly, my spicy chicken skewer collection for barbecue nights keeps the whole line-up in one place, which saves me from scribbling half-legible notes on the back of a shopping list.

I make these when I want sweet heat with a savoury backbone

These skewers always feel a bit moodier than some of the others in my rotation. They have that dark, glossy finish I love on the BBQ, the sort that hints at smoke before you’ve even taken a bite. If you like a sweet smoky balance, chipotle chicken skewers with honey lime garlic glaze are worth a look too. If you want a fruitier kind of fire, jerk chicken skewers with pineapple scotch bonnet heat head off in another direction entirely.

Ingredients for gochujang chicken skewers

Serves 4

• 800g boneless skinless chicken thighs, cut into 3 to 4cm pieces
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tbsp runny honey
• 2 tbsp rice vinegar
• 3 garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 tsp black pepper
• 1 tbsp neutral oil
• 1 small red onion, cut into chunks
• 4 spring onions, trimmed and cut into 4cm lengths
• 1 tbsp sesame seeds
• 1 tsp flaky sea salt
• 1 lime, cut into wedges for serving
• 8 to 10 metal skewers, or bamboo skewers soaked in water

Ingredient notes

Gochujang is doing the heavy lifting here, so it’s worth using one you genuinely like the taste of. Some are sweeter, some are saltier and some have a more assertive fermented edge. That variation matters because it changes the balance of the marinade. I usually start with three tablespoons, then taste the mixture before the chicken goes in. If it feels a touch too punchy, an extra teaspoon of honey smooths it out.

Chicken thighs are still my favourite for skewers because they stay juicy and cook kindly over the grill. Spring onions might seem like a small addition, but they add a fresh, savoury lift that keeps the glaze from tasting too dense. Toasted sesame oil should be used sparingly, because a little adds nutty depth and too much can take over the whole plate.

Equipment needed

I use a lidded BBQ with a two-zone fire for these gochujang chicken skewers. That setup matters because the sugars in the marinade brown quickly, and it’s much easier to keep the skewers glossy rather than scorched if you can shift them to a cooler patch once they’ve picked up colour. A hot direct zone for the first sear and a calmer zone for finishing makes the whole cook feel much more under control.

You’ll also want a mixing bowl, tongs, a small whisk or spoon for the marinade and a fine grater for the garlic and ginger. Metal skewers are especially useful here because the chicken can be a bit sticky once marinated, and the sturdier skewer helps when turning everything over the grates. A small brush can help too if you want to apply a reserved glaze right at the end.

Step 1, mix the gochujang marinade

In a large bowl, stir together the gochujang, soy sauce, toasted sesame oil, honey, rice vinegar, grated garlic, grated ginger, black pepper and neutral oil until smooth and glossy.

Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, though 4 hours gives a better depth of flavour. I usually stop there because the marinade is punchy enough without needing a very long soak.

Step 2, thread the skewers

Thread the chicken onto the skewers, alternating with chunks of red onion and pieces of spring onion. Leave a little room between pieces so the heat can circulate and the outside can caramelise properly.

Let the skewers sit at room temperature for about 15 minutes while the BBQ heats. That helps take the fridge chill off and makes the cooking more even from edge to centre.

Step 3, prepare the BBQ

Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates and oil them lightly. Set up a direct heat zone and a cooler finishing zone.

If you’re using charcoal, wait for the coals to settle and become mostly grey before cooking. Wild flames and sugary marinades are an irritating combination, and I prefer not to wrestle my dinner.

Step 4, grill the gochujang chicken skewers

Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the chicken starts to colour and the marinade turns sticky. Once you have a few darkened edges and glossy patches, move the skewers to the cooler side.

Close the lid and cook for another 6 to 8 minutes, turning once or twice, until the chicken is cooked through and reaches 74C internally. Sprinkle with flaky sea salt while still hot.

Step 5, finish with sesame and spring onion

Transfer the skewers to a serving platter and scatter over the sesame seeds. Add a few extra sliced spring onions if you like a fresher onion note, then serve with lime wedges on the side.

That little lime squeeze might not sound traditional to everyone, but I like what it does. It cuts through the sweetness and gives the glaze a sharper finish.

Cooking gochujang chicken skewers on the BBQ, what matters most

The big thing with gochujang chicken skewers is understanding how fast the outside can darken. Because the paste already contains sweetness and you’re adding honey on top, the surface moves from glossy to deeply coloured very quickly. That’s great when you’re paying attention and not so great when you wander off to sort drinks or chat beside the grill for too long. I keep these skewers moving early on, turning them often until I’ve got the finish I want. After that, they can sit on the cooler side and cook through at a calmer pace.

Texture matters just as much as flavour here. Gochujang can make the outside feel thick and sticky in a very good way, but you still want the chicken inside to stay plump and juicy. That’s why I avoid packing the skewers too tightly. When the pieces are crammed together, they steam in places instead of picking up a proper crust. A little space gives you a better balance between caramelised edges and tender centres, which is really the whole point of a skewer like this.

What to serve with this recipe

I like serving these with warm rice, quick cucumber salad and crisp lettuce leaves for wrapping. The cool crunch of cucumber with rice vinegar is especially useful because it keeps the richer glaze from sitting too heavily. A bowl of lightly dressed shredded cabbage also works well, especially if you want something with a bit more bite.

For a more filling spread, I’ll add grilled mushrooms, charred tenderstem broccoli or sticky rice. A potato salad with spring onion and a sharp dressing can work too, though I keep it light rather than creamy. The chicken already has a glossy richness to it, so the sides are better when they freshen the plate rather than weigh it down.

Wine and beer pairings

For wine, I like an off-dry Riesling with these skewers. It has enough freshness to handle the spice and enough fruit to sit comfortably with the sticky gochujang glaze. A chilled Gamay can work nicely too, especially if you want a red that won’t feel too heavy beside sweet heat and smoky edges.

On the beer side, a cold lager is a very easy win. It cuts through the glaze, refreshes the palate and lets the savoury notes in the chicken stand out. I’m also fond of a pale ale here, especially one with citrus and light bitterness. That slight bitterness helps balance the sweetness in the marinade without making the whole meal feel stern.

FAQ about gochujang chicken skewers

Tips for Success with Gochujang Chicken Skewers

My biggest tip for gochujang chicken skewers is to reserve a spoonful of clean marinade before adding the raw chicken if you want extra gloss at the end. Brushing that on during the final minute gives the skewers a lacquered finish that looks very pleasing on the platter. Using leftover raw marinade is not worth the bother, so I keep a separate spoonful aside at the start and save myself the debate later.

I also think these skewers benefit from being turned more often than people expect. Some recipes can sit and colour quietly for a few minutes at a time. These are a bit more needy, in the nicest possible sense. Because the glaze sets fast, regular turning helps the outside caramelise evenly instead of catching in one patch and staying pale in another. It’s a small thing, but it changes the final look and texture quite a bit.

Recipe variation suggestions

You can shift these gochujang chicken skewers in a few useful directions. For more sweetness and a deeper glaze, add an extra teaspoon of honey and a splash of apple juice to the marinade. For a sharper finish, increase the rice vinegar slightly and add a little more lime at the table. If you want more savoury depth, a small spoonful of miso works very nicely with the fermented chilli paste.

For added texture, thread mushrooms or chunks of courgette between the chicken pieces. Mushrooms are especially good because they soak up some of the glaze and go beautifully savoury over the BBQ. If you want a nuttier finish, serve the skewers with crushed roasted peanuts or extra toasted sesame seeds. You can also scatter over finely sliced fresh chilli if you fancy a hotter, brisker edge.

Storage and reheating gochujang chicken skewers

Leftover gochujang chicken skewers will keep in the fridge for up to 3 days in an airtight container. I usually slide the chicken and vegetables off the skewers before storing them, mostly because it’s less awkward and easier to reheat. Cold leftovers are excellent tucked into lettuce cups with a few cucumber slices and a spoonful of rice.

To reheat, I prefer a moderate oven or indirect heat on the BBQ. That keeps the chicken juicy and helps the glaze warm through without burning. A microwave is fine if you’re in a rush, though the sticky outside softens quite a bit. A final scatter of sesame and spring onion perks everything back up.

Health benefits

These skewers are rich in protein, which helps make them filling and useful as the centre of a meal. Chicken thighs also supply iron, zinc and several B vitamins. Spring onion and garlic add extra flavour without needing heavy sauces, while ginger brings a fresh aromatic note that keeps the recipe lively.

Gochujang contains fermented ingredients, which add depth and allow a little bit to go a long way. That means you can build a lot of flavour without piling on lots of separate condiments. Served with rice, vegetables or salad, these skewers fit comfortably into a balanced barbecue meal.

Alternatives for dietary needs

For a gluten-free version, use a gluten-free gochujang and gluten-free soy sauce or tamari, because standard versions of both can contain wheat. If you want a lower-sugar approach, reduce the honey slightly and choose a gochujang that isn’t especially sweet to start with.

For a lighter version, swap chicken thighs for chicken breast, though keep a close eye on cooking time. If sesame is an issue, leave out the sesame oil and seeds and use a little neutral oil instead. The flavour profile shifts slightly, but the skewers still work very well on the BBQ.

Gochujang Chicken Skewers with Sesame Spring Onion

WTBBQ

These gochujang chicken skewers are coated in a glossy chilli marinade with soy, sesame, garlic and ginger, then grilled until sticky and lightly charred. Spring onion and sesame add freshness and texture, making this an easy BBQ recipe with real depth and balance.

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Print Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Asian

Servings 4 Servings

Calories 426 kcal

Ingredients

  

1x2x3x

• 800 g boneless skinless chicken thighs cut into 3 to 4cm pieces
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tbsp runny honey
• 2 tbsp rice vinegar
• 3 garlic cloves finely grated
• 1 tbsp fresh ginger finely grated
• 1 tsp black pepper
• 1 tbsp neutral oil
• 1 small red onion cut into chunks
• 4 spring onions trimmed and cut into 4cm lengths
• 1 tbsp sesame seeds
• 1 tsp flaky sea salt
• 1 lime cut into wedges for serving
• 8 to 10 metal skewers or bamboo skewers soaked in water

Instructions

 

Mix the gochujang marinade

• In a large bowl, stir together the gochujang, soy sauce, toasted sesame oil, honey, rice vinegar, grated garlic, grated ginger, black pepper and neutral oil until smooth and glossy.
• Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, though 4 hours gives a better depth of flavour. I usually stop there because the marinade is punchy enough without needing a very long soak.

Thread the skewers

• Thread the chicken onto the skewers, alternating with chunks of red onion and pieces of spring onion. Leave a little room between pieces so the heat can circulate and the outside can caramelise properly.
• Let the skewers sit at room temperature for about 15 minutes while the BBQ heats. That helps take the fridge chill off and makes the cooking more even from edge to centre.

Prepare the BBQ

• Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates and oil them lightly. Set up a direct heat zone and a cooler finishing zone.
• If you’re using charcoal, wait for the coals to settle and become mostly grey before cooking. Wild flames and sugary marinades are an irritating combination, and I prefer not to wrestle my dinner.

Grill the gochujang chicken skewers

• Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the chicken starts to colour and the marinade turns sticky. Once you have a few darkened edges and glossy patches, move the skewers to the cooler side.
• Close the lid and cook for another 6 to 8 minutes, turning once or twice, until the chicken is cooked through and reaches 74C internally. Sprinkle with flaky sea salt while still hot.

Finish with sesame and spring onion

• Transfer the skewers to a serving platter and scatter over the sesame seeds. Add a few extra sliced spring onions if you like a fresher onion note, then serve with lime wedges on the side.
• That little lime squeeze might not sound traditional to everyone, but I like what it does. It cuts through the sweetness and gives the glaze a sharper finish.

Notes

Gochujang is doing the heavy lifting here, so it’s worth using one you genuinely like the taste of. Some are sweeter, some are saltier and some have a more assertive fermented edge. That variation matters because it changes the balance of the marinade. I usually start with three tablespoons, then taste the mixture before the chicken goes in. If it feels a touch too punchy, an extra teaspoon of honey smooths it out.

Chicken thighs are still my favourite for skewers because they stay juicy and cook kindly over the grill. Spring onions might seem like a small addition, but they add a fresh, savoury lift that keeps the glaze from tasting too dense. Toasted sesame oil should be used sparingly, because a little adds nutty depth and too much can take over the whole plate.

Nutrition

Calories: 426kcalCarbohydrates: 11gProtein: 33gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 164mgSodium: 910mgPotassium: 690mgFiber: 1gSugar: 8gVitamin A: 980IUCalcium: 45mgIron: 2.4mg

Keyword gochujang chicken, korean barbecue, sesame glaze, spring onion, sticky skewers

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