Spicy Miso Chicken Skewers
Tender chicken pieces marinated in a fiery blend of miso paste, gochujang, and ginger, then grilled to perfection. These skewers offer a delightful balance of savory, spicy, and umami flavors, making them an irresistible Japanese-inspired snack.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
Cut the chicken thighs into bite-sized pieces, approximately 1-inch cubes.
~5 min - 2
In a mixing bowl, whisk together the white miso paste, gochujang, soy sauce, mirin, sesame oil, grated ginger, minced garlic, and honey until well combined.
~3 min - 3
Add the chicken pieces to the marinade and toss to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
~30 min - 4
While the chicken is marinating, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. If using metal skewers, this step is not necessary.
- 5
Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
~10 min - 6
Preheat your grill to medium-high heat. Clean the grill grates.
~5 min - 7
Grill the chicken skewers for approximately 4-5 minutes per side, or until the chicken is cooked through and slightly charred. Use tongs to turn the skewers regularly.
~10 min - 8
Remove the skewers from the grill and let them rest for a minute.
~1 min - 9
Arrange the skewers on a serving plate. Garnish with thinly sliced scallions and toasted sesame seeds.
~1 min
Tips
- For an extra layer of flavor, reserve some of the marinade before adding the chicken, then simmer it in a small saucepan until slightly thickened. Brush this glaze onto the skewers during the last few minutes of grilling.
- If you don't have a grill, you can bake these skewers in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, or cook them in a hot skillet on the stovetop.
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