Spicy Korean Chicken and Vegetable Skewers

Grilled chicken skewers marinated in a spicy Korean sauce, served with a medley of grilled vegetables.

Ingredients

• 1.5 lbs Chicken Breasts (cut into 1-inch cubes, skinless)
• 2 cups Broccoli florets
• 1 large Mixed Peppers (cut into 1-inch pieces)
• 1 medium Red Onion (cut into wedges)
• 1/4 cup Low Sodium Soy Sauce
• 2 tbsp Honey (optional, or use agave for vegan)
• 1 tbsp Gochujang (Korean chili paste)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 1 tsp Sesame Oil (toasted)
• 1 tbsp Sesame Seeds (toasted)
• 2 Green Onions (sliced)
• to taste Black Pepper (freshly ground)

Instructions

1. In a large bowl, whisk together low sodium soy sauce, honey (if using), gochujang, minced garlic, grated ginger, toasted sesame oil, and black pepper.
2. Add chicken cubes to the marinade and marinate for at least 30 minutes (or up to 4 hours) in the refrigerator for enhanced flavor penetration. Ensure chicken is fully submerged in marinade.
3. Preheat grill to medium-high heat (about 375°F or 190°C). Lightly oil the grates to prevent sticking.
4. Thread chicken, broccoli florets, mixed peppers, and red onion wedges onto metal or pre-soaked wooden skewers. Leave a small gap between each piece for even cooking.
5. Grill skewers for 20-25 minutes, turning frequently to ensure even cooking and prevent burning, until chicken is cooked through and vegetables are tender-crisp. Chicken should reach an internal temperature of 165°F (74°C).
6. Remove from grill and garnish immediately with toasted sesame seeds and sliced green onions.
7. Serve hot. Consider serving over a bed of quinoa or brown rice for a more complete meal.

Cuisine: Korean

Suitability: high-protein,low-sodium

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 5

Meal Type: dinner