Grilled Chicken Skewers (Korean Soy Sauce) | Arteflame

Introduction

There is a specific kind of magic that happens when a sweet, savory glaze hits hot steel—the sugars bubble, caramelize, and create that irresistible sticky char. These Korean Grilled Soy Sauce Chicken Skewers remind me of bustling night markets, where the air is thick with the scent of toasted sesame and smoke. But you do not need a plane ticket to Seoul; you just need a hot grill and a craving for pure umami bliss.

Why This Recipe is a Keeper

I return to this recipe time and again because it balances big flavor with effortless grilling. The marinade delivers a punch of garlic and ginger, while the honey ensures a glossy, finger-licking finish. Using the Arteflame cooktop makes this foolproof; unlike traditional grates where glaze drips away causing flare-ups, the flat top caramelizes the sauce right onto the meat, keeping every drop of flavor exactly where it belongs.

Keys to Grilling Perfection

• Soak Your Skewers: If using bamboo, give them a 30-minute bath in water. This prevents them from burning into ash before your chicken is cooked through.
• Watch the Heat: Sugar burns fast! Sear the chicken on the medium-heat zone of your griddle first, then move it closer to the center fire only at the very end to set the glaze.
• Thighs over Breasts: Always opt for boneless skinless chicken thighs. They have enough fat to stay juicy under high heat, whereas breast meat can dry out quickly.

Simple Swaps

No mirin? No problem. You can substitute it with a splash of dry sherry or white grape juice mixed with lemon juice. For a gluten-free version, simply swap the soy sauce for tamari or coconut aminos.

Ingredients

The Meat & Skewers

• 2 lbs Chicken thighs (boneless, skinless, cut into 1.5-inch bite-sized cubes)
• Bamboo skewers (soaked in water for at least 30 minutes) or flat metal skewers
• 1 tbsp Vegetable oil (for brushing the grill)

The Soy Garlic Glaze

• 1/2 cup Soy sauce (regular or low sodium)
• 1/4 cup Mirin (or water if unavailable)
• 1/4 cup Dark brown sugar (packed)
• 2 tbsp Honey
• 4 cloves Garlic (minced finely)
• 1 tsp Fresh ginger (grated)
• 1/2 tsp Black pepper
• 1 tbsp Sesame oil
• 1 Green onion (finely chopped, for the sauce)

Garnish

• 1 tbsp Toasted sesame seeds
• 2 Green onions (thinly sliced)

Instructions

Step 1: Prepare the Chicken

1. Begin by trimming excess fat from the chicken thighs. While some fat is good for flavor, too much can cause flare-ups.
2. Cut the chicken into uniform 1.5-inch cubes. Keeping the pieces uniform ensures they cook evenly on the grill.
3. Thread the chicken onto the soaked bamboo skewers. Pack the meat slightly close together to keep it juicy, but leave the ends of the skewers empty for easy handling. Set aside.

Step 2: Create the Glaze

1. In a small saucepan (which can be placed directly on the Arteflame cooktop), combine the soy sauce, mirin, brown sugar, honey, minced garlic, ginger, pepper, and the chopped green onion.
2. Simmer the mixture over medium heat, stirring occasionally. Let it bubble gently for about 5 to 7 minutes until the sugar has completely dissolved and the sauce has thickened slightly into a syrup-like consistency.
3. Remove from heat and stir in the sesame oil. Separate the sauce into two bowls: one for brushing raw chicken and one for serving (to avoid cross-contamination).

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in your Arteflame grill. You want to establish a solid bed of coals to heat the griddle.
2. Allow the cooktop to reach a cooking temperature. You want the flat steel surface hot, but not smoking uncontrollably. Aim for a medium-high heat zone.
3. Lightly brush the cooktop with vegetable oil.

Step 4: Grill the Skewers

1. Place the chicken skewers on the flat cooktop surface first to start the cooking process. Sear them for about 3-4 minutes per side until the chicken turns opaque and develops a golden crust.
2. Once the chicken is mostly cooked through, begin brushing the glaze (from the "raw meat" bowl) onto the chicken generously.
3. Move the skewers closer to the center grate or directly over the open flame for the final minute. This is where the magic happens—the sugars in the sauce will caramelize and char slightly, giving you that smoky BBQ flavor. Turn frequently to prevent burning.

Step 5: Finish and Serve

1. Once the chicken reaches an internal temperature of 165°F (75°C) and the glaze is sticky and glossy, remove the skewers from the grill.
2. Brush the hot skewers with the reserved clean sauce for an extra layer of flavor.
3. Sprinkle immediately with toasted sesame seeds and fresh green onions. Serve hot.

Tips

Grilling skewers with a sweet glaze requires a bit of attention to ensure perfection. The sugar content in the marinade means these can go from beautifully caramelized to burnt in a matter of seconds if left unattended over an open flame. This is why the Arteflame cooktop is your best friend here; utilize the varying heat zones. Start the chicken on the medium-heat area of the flat top to cook the meat through without scorching the outside. Only move them to the high heat or open flame at the very end to set the glaze.

Another pro-tip is to stick with chicken thighs rather than breasts. Thigh meat has a higher fat content, which keeps the skewers moist and tender even under high heat. If you must use chicken breast, be careful not to overcook it, as it dries out quickly. Finally, if you are using bamboo skewers, do not skip the soaking step. Soaking them prevents the wood from catching fire and turning to ash before your chicken is cooked.

Variations

This soy sauce base is incredibly versatile and serves as a blank canvas for various flavor profiles. You can easily tweak the ingredients to match your spice tolerance or dietary preferences. Here are a few delicious ways to mix it up:

• Spicy Kick: Add 1 to 2 tablespoons of Gochujang (Korean chili paste) or a teaspoon of red pepper flakes to the glaze for a fiery version.
• Citrus Zest: Add the zest and juice of half a lemon or lime to the marinade to cut through the richness of the soy and sugar.
• Garlic Butter Twist: Whisk a tablespoon of melted butter into the finishing sauce for a richer, velvety mouthfeel.
• Vegetarian Option: Replace the chicken with cubes of firm tofu and chunks of King Oyster mushrooms. The glaze works perfectly with fungi.
• Pineapple Sweetness: Skewer chunks of fresh pineapple between the chicken pieces. The grilled fruit adds a burst of acidity that complements the salty soy glaze.

Best pairings

Korean Grilled Soy Sauce Chicken Skewers are robust in flavor, so they pair best with sides that offer a refreshing contrast or soak up the extra sauce. The classic pairing is, of course, steamed white rice, which acts as the perfect vehicle for the sticky glaze. However, to create a full BBQ spread, consider adding some texture and acidity to the plate.

• Pickled Radish (Danmuji): The yellow, crunchy pickled radish is a staple in Korean cuisine and cleanses the palate between savory bites.
• Kimchi: No Korean meal is complete without spicy, fermented cabbage to balance the sweetness of the chicken.
• Grilled Vegetables: Throw some asparagus, zucchini, or bell peppers on the Arteflame alongside the chicken.
• Cucumber Salad: A simple cucumber salad dressed in vinegar and chili powder adds a crisp, cooling element.
• Beverages: An ice-cold lager beer or Soju is the traditional drink of choice to wash down these skewers.

Conclusion

These Korean Grilled Soy Sauce Chicken Skewers are more than just a recipe; they are an experience in texture and flavor. The combination of the juicy, tender chicken thigh and the rich, caramelized glaze creates a dish that is addictive and satisfying. By using your Arteflame grill, you achieve that coveted wood-fired flavor that standard stovetop cooking simply cannot replicate.

Whether you are serving these as a main course for dinner or as appetizers for a game day gathering, they are guaranteed to disappear quickly. Don't be afraid to double the batch of sauce—you will want to put it on everything. Fire up the grill, gather your ingredients, and get ready to enjoy one of the most delicious chicken recipes you will ever make.