2tablespoonsKorean gochujang red chili paste [See Note 1]
2tablespoonsfish sauce [See Note 2]
2tablespoons rice vinegar or white vinegar
1-inchpiece ginger, peeled and minced ( or 2 teaspoons prepared ginger paste)
2tablespoonsminced cilantro or prepared cilantro paste [See Note 3]
Salt, to taste
2poundschicken tenders or boneless, skinless chicken thigh meat
Prepare the marinade: Combine all the ingredients in the marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Add the chicken and marinate for at least 30 minutes or up to overnight in the refrigerator.
Prepare the Chicken: If using wooden skewers, soak for at least 30-minutes to prevent them from charring. Skewer the chicken being sure not to pack it too tightly which will create uneven cooking. Grill the chicken until slightly charred and completely cooked through about 7-10 minutes.
Gochujang is a Korean hot pepper paste. It may be purchased at Asian or Korean stores and most US grocery stores on the International Foods aisle.
Fish sauce may be omitted and replaced with an equal amount of additional soy sauce.
Cilantro may be replaced with parsley or omitted altogether without substitution.
Grilled Spicy Korean Chicken Skewers
Amount Per Serving (1 1/4 recipe)
Calories 314Calories from Fat 81
% Daily Value*
Saturated Fat 2g10%
Vitamin A 97IU2%
Vitamin C 5mg6%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 2µg2%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.