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Korean Grilled Chicken and Veggie Skewers

Korean bbq is flavorful and simple to prepare. Try other veggies on these skewers too, cut to the same size, such as shiitake mushrooms, snow peas and asparagus.
Prep Time20 mins
Cook Time10 mins
Total Time1 hr
Course: Main Course
Cuisine: Korean
Keyword: Korean Grilled Chicken
Servings: 4
Calories: 422
Author: Jamielyn Nye



  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • ¼ cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon corn syrup
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil


  • 12 inch bamboo skewers soaked in water 30 minutes
  • 2 boneless skinless chicken breasts
  • 8 scallions
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Cilantro leaves
  • 1 jar kimchi for serving
  • 3 cups cooked rice


  • For the marinade whisk together the garlic, ginger, soy sauce, sugar, corn syrup, rice wine vinegar and sesame oil. Set aside.
  • For the skewers, slice chicken, scallions and bell peppers into strips all the same size, about ½-inch-by-2-inches. Add the chicken to the marinade, cover the bowl and refrigerate for 30 minutes.
  • Thread the chicken strips onto the skewers with the scallions and bell peppers about halfway down each skewer. Heat a grill or grill pan to medium-high. Brush grill with oil and cook skewers for 2 to 3 minutes on each side until the chicken is cooked and veggies are tender.
  • Serve sprinkled with cilantro alongside rice and kimchi.


Calories: 422kcal | Carbohydrates: 50g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 952mg | Potassium: 682mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1265IU | Vitamin C: 98.9mg | Calcium: 44mg | Iron: 1.6mg