Best 5 Skewered Korean Chicken And Green Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savor the tantalizing flavors of Korean cuisine with our delectable Skewered Korean Chicken and Green Onions recipe, a symphony of savory and spicy flavors that will tantalize your taste buds.**

Marinated in a delectable blend of soy sauce, garlic, ginger, and gochujang (Korean red pepper paste), the chicken skewers are grilled to perfection, delivering a succulent and smoky taste. Accompanied by a refreshing and aromatic dipping sauce made with vinegar, soy sauce, and sesame seeds, this dish promises an unforgettable culinary experience.

**Alongside the main recipe, we present a tempting array of complementary dishes that will elevate your Korean dining experience.**

Enhance your meal with our savory Korean Glass Noodles with Vegetables, a vibrant and flavorful dish featuring glass noodles stir-fried with an assortment of crisp vegetables in a savory sauce.

Indulge in the classic Korean side dish, Pickled Radishes, with its tangy and slightly spicy flavor profile, adding a refreshing contrast to the richness of the chicken skewers.

Complete your Korean feast with a serving of fluffy and aromatic Steamed Rice, the perfect accompaniment to soak up the delectable flavors of the chicken and enhance the overall dining experience.

Embark on a culinary journey through the vibrant flavors of Korea with our Skewered Korean Chicken and Green Onions recipe, complemented by a selection of authentic Korean side dishes.

Here are our top 5 tried and tested recipes!

SKEWERED KOREAN CHICKEN AND GREEN ONIONS



Skewered Korean Chicken and Green Onions image

Make and share this Skewered Korean Chicken and Green Onions recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 7h25m

Yield 12 servings as an appetizer, 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts
16 green onions, trimmed and cut into 2 inch lengths
1/4 cup reduced sodium soy sauce
4 cloves garlic, finely chopped
1 1/2 tablespoons fresh ginger, finely chopped
1 tablespoon toasted sesame seeds
1 tablespoon honey
1 1/2 teaspoons sesame oil
pepper
24 wooden skewers, soaked in water for at least 30 minutes

Steps:

  • Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
  • Lay the skewers in a 9x13 baking dish.
  • Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
  • Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
  • Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.

DAKKOCHI



Dakkochi image

Provided by Tara

Categories     Main

Time 1h25m

Number Of Ingredients 10

1 pound chicken breasts
3 cloves garlic
1 inch ginger (peeled)
1/2 small onion
1/2 Asian pear
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 green onion (chopped)
1/4 teaspoon ground black pepper

Steps:

  • Grate the garlic, ginger, onion, and pear. Place in large bowl or freezer bag. Mix in the soy sauce, sesame oil, brown sugar, green onion, and ground black pepper.
  • Cut the chicken into 1 inch pieces and combine with the marinade. Marinate in the refrigerator for at least an hour.
  • If using wooden skewers, soak in water for at least 30 minutes to prevent them from burning.
  • Skewer the chicken and set aside.
  • Strain the marinade through a fine mesh sieve into a small saucepan. Simmer on medium heat until slightly thickened, 5-10 minutes.
  • Grill the chicken until cooked through, about 5 minutes per side. Baste occasionally while cooking with the thickened marinade.
  • If using a counter top grill, cooking time is about 4-5 minutes total on medium high heat.

SOY-GLAZED CHICKEN SKEWERS WITH GREEN ONIONS



Soy-Glazed Chicken Skewers with Green Onions image

Categories     Chicken     Onion     Poultry     Soy     Appetizer     Marinate     Backyard BBQ     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 11

9 ounces ground chicken breast meat
9 ounces ground chicken leg meat
2 large green onions, chopped
2 teaspoons minced peeled fresh ginger
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon sansho powder
1 teaspoon plus 2 tablespoons soy sauce
16 10-inch bamboo skewers, soaked 1 hour in water
2 tablespoons mirin
Shichimi togarashi (Japanese seven-spice seasoning)

Steps:

  • Mix first 7 ingredients and 1 teaspoon soy sauce in large bowl. Cover and refrigerate 30 minutes.
  • Brush baking sheet with water. Using wet hands, shape generous 1/4 cup chicken mixture into 4-inch-long log. Insert 2 skewers lengthwise into meat, each slightly off center. Push skewers all the way through meat, leaving 3 inches of skewers exposed on each end. Transfer to prepared baking sheet. Repeat with remaining chicken mixture and skewers to form total of 8 skewers.
  • Prepare barbecue (medium-high heat). Mix remaining 2 tablespoons soy sauce and mirin in small bowl. Space 2 bricks 4 1/2 inches apart and wide sides down on grill. Working in batches, suspend skewers across bricks, allowing skewer ends to rest on bricks (meat will not touch grill). Cook until golden, turning occasionally, about 8 minutes. Brush with soy sauce mixture and cook until chicken is cooked through, about 1 minute per side. Brush with more soy sauce mixture; transfer to plates. Sprinkle with shichimi togarashi.

KOREAN CHICKEN SKEWERS - DAKKOCHI



Korean Chicken Skewers - Dakkochi image

These skewers are similar to those sold at the food stalls in Korea. There are two sauces included in this recipe. Each is enough to coat 6 skewers - 12 total. Of course, you can double either sauce and eliminate the other if you'd like. Note - the prep time includes soaking the wooden skewers for 30 minutes.

Provided by PanNan

Categories     Korean

Time 1h

Yield 12 skewers

Number Of Ingredients 19

2 lbs chicken thighs, boneless and skinless, cut into 3/4 inch cubes
12 large green onions, cut into 1 . 5 inch to 2 inch length
2 tablespoons rice wine
fine sea salt, to taste
black pepper, to taste (freshly ground)
some cooking oil (spray)
1/4 cup ketchup
2 tablespoons gochujang (Korean chilli paste)
2 tablespoons honey
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 teaspoon garlic, minced
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon minced ginger
1 teaspoon garlic, minced
2 tablespoons water
1/2 tablespoon cornstarch

Steps:

  • Immerse the skewers in water and let soak for 30 minutes.
  • To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed.
  • To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well.
  • When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.).
  • Remove from the heat and set it aside until needed.
  • Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
  • Remove bamboo skewers from the water (from step 1) and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer.
  • Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred.
  • Serve immediately.

KOREAN CHILLI, SESAME & HONEY CHICKEN



Korean chilli, sesame & honey chicken image

A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve

Provided by Good Food team

Categories     Dinner, Lunch, Supper

Time 35m

Yield Serves 6-8

Number Of Ingredients 11

12 chicken thighs , boneless and skinless
2 tbsp soy sauce
1 tbsp sesame oil
thumb-sized piece ginger , grated
4 spring onions , sliced
4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce
2 tbsp honey
juice ½ lime
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds

Steps:

  • Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
  • Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
  • Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium

Tips:

  • Use a variety of vegetables. This recipe calls for green onions, but you can also add other vegetables like bell peppers, zucchini, or mushrooms.
  • Make sure the chicken is cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Use a good quality marinade. The marinade is what gives the chicken its flavor, so make sure you use a good quality one.
  • Let the chicken marinate for at least 30 minutes. This will allow the flavors of the marinade to penetrate the chicken.
  • Grill the chicken over medium heat. This will help to prevent the chicken from burning.
  • Serve the chicken with your favorite dipping sauce. Some popular options include soy sauce, hoisin sauce, or sweet and sour sauce.

Conclusion:

This recipe for Skewered Korean Chicken and Green Onions is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a flavorful sauce and then grilled to perfection. The green onions add a nice touch of flavor and color to the dish. This recipe is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #healthy     #appetizers     #lunch     #fruit     #poultry     #asian     #korean     #oven     #barbecue     #dinner-party     #finger-food     #low-fat     #broil     #chicken     #dietary     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #meat     #equipment     #grilling     #presentation

Related Topics