Skewers are a popular Korean street food. The easy marinade in this healthy chicken recipe adds flavor, fast, to chicken thigh pieces. Serve as a platter for a party or as main dish with brown rice. Source: EatingWell Magazine, May/June 2017

Judy Joo


Ingredient Checklist


Instructions Checklist
  • Combine mirin, tamari, sesame oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator, stirring occasionally, for at least 1 hour and up to 1 day.

  • Preheat grill to medium.

  • Toss mushrooms and scallions with canola oil and salt in a medium bowl. Thread scallions, chicken and mushrooms alternately onto each of 8 skewers, allowing a little space between each ingredient for even cooking.

  • Oil the grill rack. Grill the skewers, turning once, until the vegetables and chicken are charred and cooked through, 5 to 6 minutes total. Serve with Ssamjang.


Tips: Look for prepared Ssamjang--a thick spicy paste typically served with Korean lettuce wraps--at Korean markets or online. To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup

The bright red, fiery chile paste gochujang is the quintessential Korean condiment.

To make ahead: Marinate chicken (Step 1) for up to 1 day.

Equipment: Eight 12-inch metal or bamboo skewers

Nutrition Facts

329 calories; total fat 18.7g 29% DV; saturated fat 3.3g; cholesterol 76mg 25% DV; sodium 686mg 27% DV; potassium 418mg 12% DV; carbohydrates 14.1g 5% DV; fiber 3.1g 12% DV; sugar 7g; protein 24.9g 50% DV; exchange other carbs 1; vitamin a iu 352IU; vitamin c 6mg; folate 34mcg; calcium 50mg; iron 3mg; magnesium 40mg; added sugar 4g.

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I can't wait to grill these up at my next summer bbq! Read More