Brochetas de pollo coreanas

Ingredientes

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 3 tablespoons gochujang (Korean chili paste)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish
• Vegetable oil, for oiling the grill grates

Preparación

1. 1

   In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the marinade.

2. 2

   Place the cubed chicken thighs in a large zip-top bag or bowl. Pour the marinade over the chicken, seal the bag or cover the bowl, and massage to coat every piece evenly. Refrigerate for at least 30 minutes, or up to 4 hours.

3. 3

   If using wooden skewers, soak them in water for 30 minutes to prevent burning.

4. 4

   Preheat the grill or grill pan to medium-high heat. Lightly oil the grates with vegetable oil.

5. 5

   Thread the marinated chicken cubes onto the skewers, leaving a small gap between each piece. Aim for 4-5 pieces per skewer.

6. 6

   Place the skewers on the grill and cook for 4-5 minutes per side, turning once, until the chicken is cooked through and has char marks. The glaze will caramelize and become sticky.

7. 7

   In the last minute of grilling, brush the skewers with a little reserved marinade (or a fresh mix of honey and gochujang) for an extra glossy finish.

8. 8

   Remove the skewers from the grill and let them rest for 2 minutes. Sprinkle with sesame seeds and sliced green onions before serving.