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Close-up of grilled chicken skewers on a white plate, coated in garlic butter glaze, sprinkled with sesame seeds and chopped herbs

50-Clove Korean Garlic Butter Chicken Skewers

Serve these skewers as a show-stopping main course with steamed jasmine rice, a fresh cucumber salad, or classic Korean sides like kimchi and pickled radishes. They’re perfect for dinner parties, backyard BBQs, or any time you’re craving something bold and comforting.
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Prep Time 25 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Korean
Servings 6 skewers
Calories 480 kcal

Equipment

  • Large mixing bowl
  • Knife and cutting board
  • Skewers metal or soaked wooden
  • Grill pan, outdoor grill, or oven broiler
  • Small saucepan for garlic butter glaze
  • Basting brush
  • Aluminum foil or baking sheet if roasting garlic in oven

Ingredients
  

Chicken & Marinade

  • 1½ lbs boneless, skinless chicken thighs cut into 1-inch chunks 
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp grated ginger
  • 6 garlic cloves minced
  • 1 tsp black pepper

Garlic Butter Glaze

  • 44 cloves garlic about 3 whole bulbs, roasted until soft
  • 4 tbsp unsalted butter
  • 1 tbsp soy sauce
  • 1 tbsp gochugaru Korean chili flakes, optional for heat
  • 1 tsp sesame oil

Garnish

  • 1 tbsp toasted sesame seeds
  • 2 green onions thinly sliced

Instructions
 

  • Prepare the Garlic: Preheat oven to 375°F (190°C). Slice the tops off 3 whole garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until cloves are soft and caramelized.
    Make the Marinade: In a large bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, ginger, minced garlic, and black pepper. Add chicken chunks, toss well to coat, cover, and refrigerate for at least 1 hour.
    Close-up of marinated chicken pieces in a glass bowl, coated in a glossy red garlic butter sauce with sesame seeds sprinkled on top
  • Skewer the Chicken: Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking.
    Cook the Skewers: Preheat grill or broiler to medium-high heat. Grill skewers for 8–10 minutes per side, basting occasionally with leftover marinade, until chicken is cooked through and slightly charred at edges.
    Close-up of raw chicken pieces on wooden skewers, lightly seasoned with herbs and pepper, lined up on a grill before cooking
  • Prepare Garlic Butter Glaze: In a saucepan, melt butter over low heat. Squeeze roasted garlic cloves into the pan, mash gently, and whisk until smooth. Add soy sauce, gochugaru, and sesame oil, stirring to combine.
    Glaze the Skewers: Brush hot garlic butter glaze generously over the cooked skewers.
    Overhead view of a pan with a whisk mixing a garlic butter glaze made of soy sauce, garlic chunks, and sesame seeds
  • Garnish & Serve: Sprinkle with toasted sesame seeds and sliced green onions. Serve hot with steamed rice, salad, or kimchi.
    Close-up of grilled garlic butter chicken skewers placed on white rice, garnished with sesame seeds and chopped green herbs

Video

Notes

Nutrient Amount per Serving (~210g)
Calories 480 kcal
Carbohydrates 21 g
Protein 35 g
Total Fat 27 g
Saturated Fat 10 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 10 g
Trans Fat 0.2 g
Cholesterol 140 mg
Sodium 1020 mg
Potassium 690 mg
Fiber 2 g
Sugar 13 g
Vitamin A 950 IU
Vitamin C 15 mg
Calcium 55 mg
Iron 2.3 mg

Cooking Tips

  • Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
  • For a mellower garlic flavor, roast the garlic longer at a lower temperature.
  • Use chicken thighs instead of breasts for juicier results.
  • Add vegetables (like bell peppers or onions) to the skewers for color and variety.
  • Leftover garlic butter is fantastic on bread, roasted veggies, or mashed potatoes.
 
Keyword Asian Cuisine, BBQ, Chicken Recipes, Easy Dinner