Gochujang Chicken Skewers with Sesame Spring Onion
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.
Ingredients
- 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
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