Korean BBQ Chicken Skewers

Name: Korean BBQ Chicken Skewers
Yield: 4 servings
Ingredients: ¼ cup (60 mL) apple cider vinegar; 2 tbsp (30 mL) Korean Barbecue Rub; 2 tbsp (30 mL) brown sugar; ½ cup (125 mL) ketchup; 1 tbsp (15 mL) soy sauce; 1 tsp (5 mL) toasted sesame oil; 2 lbs. (1 kg) boneless, skinless chicken thighs, cut into 1 " (4-cm) chunks; 8 wooden skewers (soaked in warm water if using a grill); 1 bunch green onions, cut into 1 " (4-cm) pieces; 2 tbsp (30 mL) vegetable oil; 10 oz. (300 g) baby Yukon Gold potatoes, halved; ¼ cup (60 mL) water; 3 tbsp (45 mL) soy sauce; 2 tbsp (30 mL) brown sugar; 1 tsp (5 mL) Korean Barbecue Rub; Optional: 1 tsp (5 mL) sesame seeds

Prep 10 min

Cook 30 min

Ready in 40 min

These slightly spicy, flavor-packed, Korean-style grilled chicken skewers will be a new favorite on the menu this summer.

Ingredients

¼ cup (60 mL) apple cider vinegar
2 tbsp (30 mL) Korean Barbecue Rub
2 tbsp (30 mL) brown sugar
½ cup (125 mL) ketchup
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) toasted sesame oil
2 lbs. (1 kg) boneless, skinless chicken thighs, cut into 1 " (4-cm) chunks
8 wooden skewers (soaked in warm water if using a grill)
1 bunch green onions, cut into 1 " (4-cm) pieces

2 tbsp (30 mL) vegetable oil
10 oz. (300 g) baby Yukon Gold potatoes, halved
¼ cup (60 mL) water
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) Korean Barbecue Rub
Optional: 1 tsp (5 mL) sesame seeds

Directions

Combine the vinegar, rub, and brown sugar together in a small mixing bowl.
Combine 2 tbsp (30 mL) of the mixture with the ketchup, soy sauce, and sesame oil. Set aside.
Add the chicken and remaining mixture to a large bowl. Toss to coat. Refrigerate, covered, until ready to cook.
For the potatoes, heat the oil in a medium pot over medium-high heat for 3–4 minutes. Add the potatoes and cook, stirring occasionally, until slightly browned, 6–8 minutes.
Reduce the heat to low. Add the water, soy sauce, brown sugar, and rub. Bring to a simmer and cook, covered, until the potatoes are tender, 8–10 minutes, stirring halfway through cooking. Bring to a boil and cook until the sauce thickens and coats the potatoes.
While the potatoes cook, preheat a grill or grill pan over medium heat. Thread about 6 pieces of chicken onto each skewer, alternating with three pieces of green onion. Brush the skewers with the ketchup mixture.
Grill, turning occasionally, until grill marks appear and the chicken reaches 165 F (74 C), 12–15 minutes. Serve the kabobs with the potatoes. If you’d like, top with sesame seeds and additional green onion.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 510, Total Fat 18 g, Saturated Fat 3.5 g, Cholesterol 215 mg, Sodium 1,100 mg, Carbohydrate 39 g, Fiber 1 g, Sugars 23 g (includes 21 g added sugar), Protein 46 g