Korean Barbecued Chicken Kabobs
The Cactus Kabob shown in this post was provided by Nordic Ware, however the opinions regarding this product are all mine!
Though I’m a bit late in getting this blog to you today, I have to say I’m so excited to be sharing this recipe with you! We’ve been enjoying Korean Barbecued Chicken for about the last six weeks, so it’s time for me to quit being stingy with the recipe and pass it along to you! 😀 I kept telling myself I was trying to get it just right….when in reality I’ve barely tweaked the recipe each time I’ve made it. It’s just that good!
You know what’s even better? This is another recipe that you may just have everything you need on hand – love that! Simple ingredients combine for a terrific marinade and barbecue sauce. And you know any time you can brine chicken prior to cooking, it’s going to make it even more flavorful, juicy and tender!
At the beginning of this article I mentioned a cactus kabob – here’s what it looks like.
I was invited to help Nordic Ware celebrate 70 years as a family owned company, how exciting! The majority of their products are made in America – actually Minnesota, (my old stomping grounds!) a great reason to celebrate! And for this I was sent the Cactus Kabob to review and here’s what I found;
- The tips are fairly sharp, making it easy to thread the meat & veggies on the skewer.
- Perfect for a smaller family – it keeps the food neat & compact on the grill.
- The “arms” of the skewer are flat, not rounded – meaning the food on the skewers doesn’t roll around when you turn it. It’s super easy to grill with.
- Clean-up….a breeze! Love that!
Ok, let’s get back to the marinade – soy sauce, brown sugar, sesame oil and vinegar. Then you’ll need a pear, onion, garlic, Sriracha & ginger. You have that already, right? You’ll put that together, then pour it over the chicken to marinade. While it’s getting all happy together, put the rest of the marinade into a sauce pan, cook it down until it’s thick and it makes the perfect bbq sauce!
See those dark crunchy bits on that kabob – that’s big flavor, it will caramelize as it cooks. It is sweet and spicy, making the chicken tender and full of deliciousness! It is so good, our leftovers, magically disappeared in the middle of the night. My husband said we were robbed. Then he said our dog Dudley did it, but I know better….Dudley is too short to open the fridge! 😉
Hope you’ve had a great weekend – don’t forget, make this soon!
Big fan of Korean food, I just love all of that flavor! Here are a few more for you to try!
- Korean BBQ Beef Bowl
- Korean BBQ Sauce Recipe
- Instant Pot Korean Meatballs
- Korean Black Bean Noodles; Jjajangmyeon
Korean Barbecued Chicken Kabobs
- 2-3 inch chicken breasts cut into 2 cubes
- 1 red pepper diced into large chunks
- 1 pear grated (I used a Bosc pear)
- 1/4 cup grated red onion
- 3 cloves garlic grated
- 1 inch piece fresh ginger grated
- 1 cup soy sauce
- 3/4 cup brown sugar
- 1 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1-2 tablespoons Sriracha sauce
- *Barbecue Sauce*
- 1 tablespoons cornstarch
- 1 tablespoons cold water
- Cut the chicken into 2 inch chunks and place into a ziplock bag or glass bowl.
- Using a box grater, grate the pear & onion. I used a microplane grater for the garlic & ginger (though I'm sure you could use the box grater for this also.) If you have one available, place these ingredients in a large measuring cup (this will make it easier to pour) or medium sized bowl. Add the soy sauce, brown sugar, sesame oil and rice wine vinegar.
- Mix all of the ingredients together well and pour all but 1 cup of the ingredients over the chicken. Cover & refrigerate the chicken for 30 minutes to an hour.
- Take the remaining marinade and put into a small pan over medium heat on the stove. Bring to a bubble - keep an eye on it though as there is a lot of sugar in it and you do not want it to burn. Simmer for about 5 minutes. Then mix a slurry together with the cornstarch & water. Pour it into the barbecue sauce and cook for another 3-4 minutes. Remove from the heat and allow to cool.
- Core and seed the bell pepper. Cut it into chunks and prepare it for the skewer.
- Remove the chicken from the marinade and skewer it onto the cactus kabob alternating with the bell pepper. Discard the remaining marinade.
- All you need to do now is grill - baste with the barbecue sauce and cook until the chicken is cooked thru 180 degrees. Enjoy!