Ingredients

6 chicken thighs

2 tbsp gochujang (Korean chilli paste), *see notes for GF info
2 tbsp tamari**
1 tbsp rice vinegar
1 clove garlic, minced
optional: 1 tsp sesame oil, 1 tbsp honey or sweetener of choice

Method

1. Pound chicken thighs lightly to make them the same thickness throughout, without creating any holes.
2. Cut chicken thighs in half lengthways to create 2 long strips – if you have some particularly wide chicken thighs, you can cut those into 3 long strips instead so that everything is of similar size.
3. Mix gochujang, tamari, rice vinegar, garlic, and optional sesame oil and honey until it is a smooth consistency.
4. Add this marinade to the chicken thighs in a bowl, a zip bag, or a container with a fitting lid. Mix to coat the thighs evenly, then seal the chosen container. Place in the fridge to marinate at least 1 hour or overnight for best results.
5. Prepare your skewers: If using metal skewers, make sure they are washed and dried; if using wooden skewers, soak for ~30 minutes before assembling to prevent them from burning when cooking.
6. Preheat your grill to 350°F – while grill is heating up, assemble your skewers.
7. Assembly: Poke skewer through one end of a marinated chicken thigh strip, then fold the strip back on itself to poke the skewer through. Continue zigzagging the chicken back and forth, poking the skewer through at each turn, to create an appetizing wave patterned skewer. Continue with the remaining chicken and skewers.
8. Place skewers on preheated grill. Put lid down and cook for 5-8 minutes. Flip, put lid back down, and cook for another 5-8 minutes or until cooked through.
9. Serve with your favourite sides.

Notes:

1. *Most gochujang is made with wheat, but there are lots of gluten-free brands on the market! Make sure to check the ingredient labels to make sure the gochujang you’re buying matches your needs.
   There are also some gochujang brands that have tomatoes added to bulk up the sauce and make it cheaper to produce, so that’s an extra reason why I check.
2. **As with all of my recipes containing tamari: This is your reminder to double check ALL products that say “tamari” on them are actually gluten-free! Though tamari implies that the product is made with rice rather than wheat, some companies use “tamari” as a buzzword when the product actually contains wheat
3. Keep in mind that if you use honey (or another sugary sweetener) the sugar will char being cooked on direct heat. It will still be delicious, but may have a darker colour compared to a marinade without added sweetness.
4. I like having these skewers with white rice and cooked veggies. Since you’re going to have the grill on already to cook your chicken skewers, I highly recommend cooking your veggies on the grill too!