Honey-Garlic Gochujang Chicken Kebabs

Soy-free marinade for chicken kebabs. Mixed now, frozen with the chicken, ready when you are.

15 min prep 12 min grill Soy-free Freezer-ready

Ingredients

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Serves
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Marinade

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Building the kebabs

Cut everything to roughly the size of the chicken chunks so it all cooks at the same rate. Thread in a repeating pattern and leave a little gap between pieces — packed tight, the sides steam instead of char.

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Onion · chicken · pepper · chicken · pineapple — repeat until the skewer is full, leaving two inches bare at the handle end.

Prep the vegetables

  • Red onion — quarter it, then separate into two-layer petals so they hold on the skewer.
  • Bell peppers — one red, one yellow, cut into 1½-inch squares.
  • Pineapple — 1-inch cubes, patted dry. It caramelizes fast, so keep it away from the tips.

Toss the vegetables with olive oil, salt and pepper in a separate bowl. Don't put them in the marinade — the honey burns on a thin vegetable long before the chicken is done.

Thread and grill

  1. Soak wooden skewers 30 minutes, or use flat metal ones — round skewers let the pieces spin when you turn them.
  2. Thread in the pattern above, five or six chicken chunks per skewer, a gap the width of a pencil between pieces.
  3. Grill over medium, turning every three minutes, about 12 minutes total. Medium, not high — the honey will burn.
  4. Brush the reserved marinade on in the last two minutes only, then let it set over the fire for thirty seconds a side.
  5. Pull at 165°F and rest five minutes on a warm plate before sliding anything off the skewer.

To finish

A squeeze of lime over the top. If you want a dipping sauce, thin a little of the unused marinade with rice vinegar and simmer it two minutes — never serve marinade that touched the raw chicken.

Notes

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