Description
These Spicy Korean Chicken Kebabs are a flavorful fusion of tender marinated chicken breast and thighs, grilled with red onions and chili peppers for a spicy kick. Coated in a vibrant gochujang-based marinade and roasted to perfection, they offer a deliciously charred exterior with juicy, tender meat inside. Served with a zesty, spicy garlic mayo and fresh naan alongside vibrant vegetables, these kebabs make a perfect meal for any occasion.
Ingredients
Scale
Skewers and Main Ingredients
- 8 bamboo skewers
- 1 pound chicken breast fillets, sliced
- 1 pound boneless, skinless chicken thighs, sliced
- 1 large red onion
- 8 chili peppers
Marinade
- 1 tbsp Gochujang paste (more to taste)
- 2 tbsp honey
- 1 tsp grated ginger
- 2 garlic cloves, grated
- ¼ cup low sodium soy sauce
- 2 tbsp vegetable oil or sesame oil
- 1 tbsp lime juice
Spicy Garlic Mayo
- 6 tbsp mayo
- 1 garlic clove, grated
- 1 tbsp sambal oelek
- ¼ tsp salt
- ¼ tsp coarsely ground black pepper
To Serve
- Naan bread
- Fresh vegetables
Instructions
- Cutting: Start by cutting the red onion into wedges, then halve those wedges. Slice both the chicken breast fillets and chicken thighs into thin strips, making sure they’re evenly sized for even cooking.
- Marinating: In a large bowl, combine gochujang paste, honey, grated ginger, grated garlic cloves, low sodium soy sauce, vegetable or sesame oil, and lime juice to create the marinade. Add the sliced chicken into the marinade and toss well to coat all pieces thoroughly. For best flavor, let it marinate for a few minutes or cover and refrigerate overnight.
- Preheating: Preheat your oven to 400°F (200°C) to prepare for roasting the kebabs.
- Threading: Carefully thread the marinated chicken strips, red onion wedges, and whole chili peppers alternately onto the bamboo skewers. Arrange the skewers evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Roasting: Place the baking sheet in the preheated oven and roast the kebabs for about 15 minutes until the chicken is browned and slightly charred around the edges. Then, switch the oven to broil and cook for an additional 4 minutes for extra color, keeping a close eye to avoid burning.
- Preparing Spicy Garlic Mayo and Sides: While the kebabs roast, prepare the spicy garlic mayo by mixing mayo with grated garlic, sambal oelek, salt, and black pepper. Also prepare fresh vegetables and warm the naan bread for serving.
- Serving: Serve the kebabs hot off the oven paired with spicy garlic mayo, fresh vegetables, and warm naan. Enjoy this vibrant, spicy Korean-inspired meal!
Notes
- Marinate the chicken overnight for maximum flavor infusion.
- Adjust the amount of chili peppers and sambal oelek based on your spice preference.
- Use low sodium soy sauce to keep sodium levels moderate.
- For a smokier flavor, consider grilling the kebabs instead of roasting.
- Ensure the skewers are soaked in water for at least 30 minutes prior to threading to prevent burning.
- Leftover kebabs can be refrigerated for up to 2 days; reheat gently to avoid drying out the chicken.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean
Keywords: Korean chicken kebabs, spicy chicken skewers, gochujang chicken, roasted chicken kebabs, spicy garlic mayo, Korean marinade, chicken kebabs recipe
