Gochujang Chicken Thigh Skewers

• servings: 4 servings
• active time: 4 hours 30 minutes
• total time: 4 hours 30 minutes

Ingredients

4 (10-inch) skewers

¼ cup gochujang or miso

1 tablespoon vegetable oil

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon garlic powder

4 large boneless chicken thighs with or without skin

Directions

If using wood or bamboo skewers, soak in water at least 10 minutes.

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours and up to 24.

Preheat a grill to high heat. Thread chicken onto skewers.

Set chicken skewers over direct heat. Grill, turning frequently, until chicken is cooked through, 20-25 minutes. Transfer skewers to a serving plate and let rest at least 5 minutes before serving. Drizzle with additional honey, if desired.