I make these when I want that proper glossy finish, the kind that clings to chicken and turns shiny the second it meets heat. Gochujang gives me a deep chilli warmth rather than a quick jab, and the sugar helps it lacquer, so you get those dark, sticky edges that make skewers worth the washing up.
My weeknight skewer trick
Skewers feel like a treat, but they are basically organised chopping. I cut the chicken to roughly the same size, mix a marinade in a bowl, then let the grill or barbecue do the work while I tidy as I go. If you are building a full skewer night, my spicy BBQ chicken skewer recipe collection is where I plan my line-up.
Spice that stays friendly
Gochujang has heat, yes, but it is also savoury and slightly sweet. It is the difference between chilli that shouts and chilli that chats. If you want a brighter, citrusy kick instead, I often rotate in harissa chicken skewers with lemony char for a sharper finish.
The kitchen smell alone is reason enough
Sesame oil is the final flourish, not the whole base, because it can turn bossy if you overdo it. A small amount gives that toasted aroma that makes the whole kitchen smell like dinner is happening. If you like the idea of glossy, sticky heat but prefer smoky chilli, keep chipotle lime chicken skewers for smoky heat in your back pocket for next time.
Ingredients (serves 4)
- 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
- 8 to 10 metal skewers, or 10 soaked wooden skewers
- 90 g gochujang
- 35 g runny honey
- 30 ml light soy sauce
- 15 ml rice vinegar
- 12 g grated fresh ginger
- 3 garlic cloves, finely grated
- 15 ml toasted sesame oil
- 15 ml neutral oil, plus a little for the grill grates
- 1 spring onion, finely sliced, to finish
- 10 g toasted sesame seeds, to finish
- 1 lime, cut into wedges, to serve
Gochujang varies a lot between brands, some are sweeter, some are hotter. I start with the amount above, then taste the marinade before the chicken goes in. If it feels too punchy, add a touch more honey, if it feels too sweet, add a splash more vinegar.
Chicken thighs are my choice here because they stay juicy and forgive you if you get distracted by a sizzling pan and a chat. Chicken breast works, but it needs tighter timing and a gentler heat, plus a bit more oil in the marinade.
Equipment
I use these metal skewers when I can because they are reusable and they conduct heat through the middle, which helps the chicken cook evenly. Wooden skewers are fine, but soak them for at least 30 minutes so they do not scorch and snap the moment things get properly hot.
You will also want a grill, grill pan or barbecue, plus a small saucepan for basting if you like a thicker glaze. A silicone brush is handy, but I have used a teaspoon and sheer determination plenty of times.
Instructions
Prep the skewers
- If using wooden skewers, soak them in cold water for 30 minutes.
- Cut the chicken thighs into even chunks, aiming for 3 cm pieces so they cook at the same pace.
- Pat the chicken dry with kitchen roll, it helps the marinade cling rather than slide.
Mix the gochujang BBQ marinade
- In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, ginger, garlic, sesame oil and neutral oil.
- Taste, you want it spicy, savoury and slightly sweet, with enough tang to keep it lively.
Marinate the chicken
- Add the chicken to the bowl and mix until every piece is coated.
- Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge.
- If chilled, bring it back towards room temperature for 20 minutes before cooking.
Thread and cook the skewers
- Thread the chicken onto skewers, leaving a small gap between pieces for better browning.
- Heat your grill or barbecue to medium-high. Lightly oil the grates or the grill pan.
- Cook the skewers for 10 to 14 minutes total, turning every 2 to 3 minutes to build colour on all sides.
- Brush on any leftover marinade during the last 3 to 4 minutes only, so it sets into a glaze rather than burning early.
Rest, finish, serve
- Rest the skewers for 2 minutes.
- Sprinkle with spring onion and sesame seeds.
- Serve with lime wedges for squeezing right at the table.
Technique Notes
The secret here is staged glazing. Anything with honey can go from glossy to bitter fast, so I cook the chicken most of the way first, then brush and turn a couple of times at the end. That gives you shine without the blackened sugar taste that makes you regret your confidence.
Spacing on the skewer matters more than people admit. If the chicken pieces are jammed together, steam gets trapped and you lose those caramelised edges. A tiny gap lets the heat hit the sides, so you get that sticky crust that makes gochujang so satisfying.
Serving Suggestions
I like these with something crisp and cooling, think shredded lettuce with cucumber, rice vinegar and a pinch of salt, or a quick slaw with grated carrot. It keeps the meal feeling bright, and it helps if your skewers turn out on the spicier side.
If you want a proper spread, add rice or flatbreads and a simple dip like plain yoghurt with lime zest and a little grated garlic. For your next skewer night, I often pair these alongside honey sriracha chicken skewers for sticky spice so you get two different kinds of gloss on the plate.
Wine and Beer Pairings
For wine, I reach for an off-dry Riesling when the glaze is sweet and spicy, the gentle sweetness calms the heat and the acidity keeps the chicken tasting fresh. A chilled Gewürztraminer also works well, it has that perfumed, slightly exotic fruitiness that stands up to gochujang without tasting thin.
For beer, a cold pilsner is my steady choice, crisp bitterness scrubs the glaze off your palate in the best way. If you want something with more body, go for a juicy pale ale, the hop aroma plays nicely with ginger and sesame, and it holds its own against chilli warmth.
Frequently asked questions
Can I use chicken breast for gochujang skewers?
Yes, cut it slightly larger, use a medium heat and start checking around 8 minutes total. Brush the glaze late and rest the skewers so the juices settle.
How spicy is gochujang BBQ sauce?
It is usually medium heat with a sweet, savoury base. Brands vary, so taste the marinade, then adjust with honey to soften or a spoon more gochujang to lift the heat.
Can I bake these skewers instead of grilling?
Yes, cook on a foil-lined tray at 220°C for 14 to 18 minutes, turning once. Grill for 1 to 2 minutes at the end to set the glaze.
How do I stop the glaze burning?
Cook the chicken first, then brush the glaze for the final few minutes only. Keep the heat medium-high, not scorching, and turn often.
What can I use instead of rice vinegar?
Apple cider vinegar works well. White wine vinegar is fine too, just use a little less as it can be sharper.
Can I make these ahead for a party table?
You can marinate the chicken the night before, then thread onto skewers up to 4 hours ahead. Cook close to serving so the glaze stays shiny and the chicken stays juicy.
Tips for Success: gochujang BBQ chicken skewers
Uniform chicken pieces make the whole cook calmer. If one chunk is twice the size of the rest, it will still be pale when the smaller bits are sticky and done. I chop, then quickly eyeball the board and trim anything that looks like it is trying to be special.
Keep a little bowl of warm water near the grill if the marinade is thick. Dipping your brush in warm water before glazing helps it spread more evenly, and it keeps you from tearing at the chicken, which is oddly easy to do when you are hungry and impatient.
Variations
Swap the honey for soft brown sugar if you want a deeper, slightly treacly sweetness. It makes the glaze darker and more toasty, especially if you cook on a grill pan where the heat is direct and fierce. If you go this route, watch your timing and glaze even later.
For a nuttier finish, add 15 g peanut butter to the marinade and a splash of hot water to loosen it. The sauce goes satiny and slightly richer, which is brilliant with lime. If you fancy a different spice route on another day, my tandoori yoghurt chicken skewers for juiciness are the opposite mood, fragrant and creamy rather than sticky and glossy.
Storage and Reheating: gochujang BBQ chicken skewers
Cool leftovers, then store the skewers in an airtight container (we use and love these) in the fridge for up to 3 days. I slide the chicken off the skewers before storing if fridge space is tight, plus it reheats more evenly.
Reheat in a hot frying pan with a tiny splash of water and a lid for 2 minutes, then uncover to re-sticky the glaze for another minute. Microwaving works, but the glaze can go a bit tacky in a less charming way, so I keep the microwave as a last resort.
Nutrition Information
Chicken thighs bring solid protein for keeping you full, and ginger and garlic add flavour so you do not need loads of extra salt. If you are watching sodium, swap to reduced-salt soy sauce and keep the extra seasoning for the table rather than the marinade.
For dietary alternatives, use tamari to keep it gluten-free, and swap honey for maple syrup if you avoid honey. If you want to lower sugar, reduce the honey to 20 g and add 10 ml extra vinegar, you will keep the tang and still get a decent glaze, just less sticky.
Sticky Gochujang BBQ Chicken Skewers with Sesame Oil
Ingredients Â
- 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
- 90 g gochujang
- 35 g runny honey
- 30 ml light soy sauce
- 15 ml rice vinegar
- 12 g grated fresh ginger
- 3 cloves garlic finely grated
- 15 ml toasted sesame oil
- 15 ml neutral oil plus a little for the grill grates
- 1 spring onion finely sliced, to finish
- 10 g toasted sesame seeds to finish
- 1 lime cut into wedges, to serve
InstructionsÂ
Prep the skewers
- If using wooden skewers, soak them in cold water for 30 minutes. Cut the chicken thighs into even chunks, aiming for 3 cm pieces so they cook at the same pace. Pat the chicken dry with kitchen roll, it helps the marinade cling rather than slide.
Mix the gochujang BBQ marinade
- In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, ginger, garlic, sesame oil and neutral oil. Taste, you want it spicy, savoury and slightly sweet, with enough tang to keep it lively.
Marinate the chicken
- Add the chicken to the bowl and mix until every piece is coated. Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge. If chilled, bring it back towards room temperature for 20 minutes before cooking.
Thread and cook the skewers
- Thread the chicken onto skewers, leaving a small gap between pieces for better browning. Heat your grill or barbecue to medium-high. Lightly oil the grates or the grill pan. Cook the skewers for 10 to 14 minutes total, turning every 2 to 3 minutes to build colour on all sides. Brush on any leftover marinade during the last 3 to 4 minutes only, so it sets into a glaze rather than burning early.
Rest, finish, serve
- Rest the skewers for 2 minutes. Sprinkle with spring onion and sesame seeds. Serve with lime wedges for squeezing right at the table.