Korean Doenjang Grilled Chicken Skewers

Introduction

Korean Doenjang Grilled Chicken Skewers are packed with rich, savory flavors from fermented soybean paste. Grilled to perfection over an Arteflame grill, these skewers turn out juicy and caramelized with a deep umami taste. The intense heat of the center grill grate sears the meat beautifully, locking in all the flavorful juices. By using the reverse searing method, the chicken stays tender while achieving that perfect charred crust. Paired with grilled vegetables on the flat top griddle, this dish is a delicious and easy way to enjoy traditional Korean flavors with the magic of outdoor grilling.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 3 tbsp doenjang (fermented soybean paste)
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 tbsp rice vinegar
• 1 tsp freshly ground black pepper
• 1 tbsp butter (for grilling)
• Skewers (metal or soaked wooden skewers)
• Optional: sliced green onions and sesame seeds for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins inside the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Prepare the Marinade

1. In a mixing bowl, combine doenjang, soy sauce, gochujang, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper.
2. Whisk well until all ingredients are thoroughly combined.

Step 3: Marinate the Chicken

1. Add the chicken pieces to the marinade, ensuring they're fully coated.
2. Cover and refrigerate for at least 1 hour (or up to overnight for enhanced flavor).

Step 4: Skewer the Chicken

1. Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece for even cooking.

Step 5: Sear the Chicken Skewers

1. Place a small amount of butter on the center grill grate.
2. Once it melts, place the skewers directly on the center grill grate.
3. Sear each side for about 1 minute until a deep golden crust forms.

Step 6: Cook to Perfection

1. Move the seared skewers to the flat top cooktop.
2. Allow them to cook evenly, turning occasionally, until the internal temperature reaches 160°F.
3. Remove from the grill once they hit 145°F, as they will continue to cook from residual heat.

Step 7: Serve and Enjoy

1. Garnish with chopped green onions and sesame seeds.
2. Serve hot with grilled vegetables or rice.

Tips

• Use chicken thighs instead of breast meat for juicier, more flavorful skewers.
• Don’t overcrowd the skewers; leave space for even cooking.
• Rotate the skewers as needed to caramelize all sides without burning.

Variations

1. Spicy Doenjang Skewers: Add extra gochujang and red pepper flakes for a fiery kick.
2. Sweet Soy Glaze: Add 1 tbsp brown sugar and 2 tbsp mirin for a sweeter marinade.
3. Garlic Butter Skewers: Brush melted garlic butter over skewers as they cook for a rich, savory flavor.
4. Lemongrass Doenjang: Mix in finely minced lemongrass for a fresh, citrusy aroma.
5. Teriyaki Doenjang: Add 2 tbsp teriyaki sauce for a balanced, umami-packed fusion.

Best Pairings

• Grilled asparagus or bok choy
• Korean pickled radishes
• Steamed jasmine or sticky rice
• Crisp Korean beer or chilled soju
• Kimchi on the side

Conclusion

Cooking Korean Doenjang Grilled Chicken Skewers on the Arteflame grill brings out deep, delicious umami flavors. By searing the meat at the center and finishing it on the flat top, you ensure each bite is juicy and packed with flavor. This dish is easy to prepare and perfect for outdoor gatherings.