Marinated Chicken Thighs

These chicken skewers have become the most requested dish in our backyard BBQ's. You can use bonesless skinless breasts or thighs depending on your preference for white or dark meat.  Be sure to serve them with Rebecca's sesame noodle (recipe also available on the OurHarvest site) and a side of kimchi.  Your guests will thank you. 

  • Serves: 2
  • Cook Time: 30 minutes
  • 5 pounds Boneless Skinless Chicken Thighs
  • 1 cup Soy Sauce
  • 3 tablespoon Sriracha Chili Sauce or Gochujang
  • 3 cloves Garlic
  • 0.5 tablespoon Gochugaru
  • 1 tablespoon Honey
  • 0.5 tablespoon Ground Ginger
  • 1 tablespoon Sesame Oil
  • Kimchi (optional side)
  1. Combine all the ingredients (except the chicken) into a bowl and whisk until blended.
  2. Taste the marinade and adjust the seasoning and flavors to your preferences. The marinade is going to be very strongly flavored; that is ok. Set marinade aside.
  3. Cut the chicken thighs into manageable pieces that can easily be placed on a skewer. Note: if you would prefer to just grill the pieces without skewering, you can skip this step.
  4. Place the chicken pieces into a large ziplock bag and cover it completely with the marinade. You may require multiple bags or containers.
  5. Give the bag a little shake to make sure that the marinade is covering all the chicken and is distributed throughout the bag.
  6. Place chicken in the fridge and marinade for 3 to 12 hours.
  7. Heat grill to medium high.
  8. While the grill is heating, place the chicken onto skewers.
  9. Place chicken on the grill and let it sit on each side until browned and cooked through.
  10. Remove from heat and serve with a side of Kimchi