A little sweet and a little heat makes for a flavorful marinade and delicious BBQ sauce on these Korean BBQ Chicken Skewers!
BBQ season has arrived! This winter just dragged on and on (and on)…we actually had so many snow days this year that school won’t get out until the end of June! It feels like spring just pretty much bypassed us this year. Of course its still not very warm, but it’s warm enough to start firing up the grill.
There’s something about grilling that brings out an amazing flavor. Most of us don’t understand the science of barbeque, but it’s very real…there are actually chemical reactions taking place on your grill that are making your food taste so great!
Quick and simple marinade doubles as a BBQ sauce. Brining chicken first also makes for flavorful and easy grilling recipe!
2 lbs of chicken breasts, cut into chunks
1 red pepper, cut into large chunks
1 tablespoon sesame seeds
2 scallions, chopped, green parts only
KOREAN BBQ MARINADE
1/4 cup red onion, grated
1 tablespoon fresh ginger, grated
3 cloves of garlic, minced
1 cup Soy Sauce (I prefer Gluten Free Tamari)
3/4 cup brown sugar
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
2 tablespoons chili-garlic sauce
KOREAN BBQ SAUCE
1 cup Korean BBQ Marinade
1 tablespoons cornstarch
1 tablespoons cold water
Cut chicken into chunks and place into ziplock bags or bowl.
Grate red onion and fresh ginger. Mince garlic.
Whisk together red onion, ginger, garlic, Soy Sauce, brown sugar, sesame oil, rece wine vinegar and chili-garlic sauce to make marinade.
Pour marinade, reserving 1 cup, over chicken and refrigerate the chicken for 2 hours.
Take the remaining cup of marinade and place it into a small pot and cook over medium heat. Bring it to bubbling...stir often and keep an eye on it to make sure it doesn't burn. Allow it to simmer for about 5 minutes. Mix cornstarch and water into a slurry; then add to the marinade and cook for another 3-4 minutes minutes. Remove from the heat and allow the BBQ sauce to cool.
Core and seed red pepper; cut into chunks.
Remove the chicken from the marinade and alternate the chicken and red pepper chunks on skewers.
Grill 6-8 minutes on each side. Brush on extra BBQ sauce during grilling. Make sure internal temperature of chicken reaches 165° Fahrenheit using a meat thermometer.
Sprinkle the sesame seeds and green parts from the scallions on the cooked chicken skewers.