Spicy Korean Chicken Skewers (Dakkochi)
Our Spicy Korean Chicken Skewers (Dakkochi) are our take on this Korean street food classic! Often served as “anju” in Korea, our take is delicious as an appetizer, side, or main dish!
You’ll also love our Homemade Bibimbap (비빔밥)!
I love this recipe, and it’s been one that my husband has been very pleased to be a part of the recipe testing. My Spicy Korean Chicken Skewers (Dakkochi) is my take on this classic Korean dish. They have just the right amount of spice from gochujang, a subtle sweetness from the honey, umami from soy and fish sauce, and the chicken is so tender thanks to the tenderizing from the pineapple. It’s a recipe on repeat here in our house!
What is Dakkochi?
Dakkochi translates to “chicken skewer,” and it’s made of small bites of chicken and green onion grilled on a skewer with either a spicy and sweet or sweet and salty sauce. It is a popular street food and often served as “anju,” which is food that is served with alcoholic beverages. Our take is a skewer that makes an amazing appetizer, main, or side – no alcoholic drink necessary!
Ingredients Needed
- Chicken Thighs – I love thighs for this recipe because the dark meat has more flavor and is a bit more forgiving on the grill, as it’s harder to overcook. Chicken breasts are delicious too, though!
- Gochujang – The spice and heart of the marinade and a Korean staple!
- Green Onions – Classic for this street food dakkochi. Grilling the onions caramelizes their natural sugars, bringing out their sweetness!
- Pineapple – This adds not only to the sweetness of the marinade, but pineapple is also an incredible tenderizer of meats!
- Honey – Just a touch to add to the subtle sweetness that the pineapple brings out!
- Sesame Oil – The added fat to the marinade that also adds a touch of sesame flavor. You can use another neutral oil if you prefer, though!
- Garlic and Ginger – Fresh or ground, both add delicious flavors that complement all of the others.
- Soy Sauce and Fish Sauce – Both add a really necessary depth and umami of flavor. We’ve used oyster sauce in place of the fish sauce, too, and that is also delicious, but fish sauce is preferred.
Easy to Make
The Marinade
One of the best parts of this recipe is how easy the marinade is to make! Just add it all to a Vitamix or blender to create a thick marinade.
Marinate
Once the marinade is made, cut the chicken thighs into 1 to 2-inch pieces to skewer and add them all to a plastic bag to marinate. At least 30 minutes, an hour preferably, and even more (up to overnight) is even better!
Evenly Sized Pieces for Even Grilling
Be sure to cut the chicken into evenly sized pieces. This will help to ensure that they grill evenly!
Skewer and Grill
Add that marinated chicken and 1 1/2 – 2 inch pieces of green onions to your favorite skewers (if using bamboo skewers, be sure to soak in water for at least 30 minutes) and then grill!
Grilled and done, with a final sprinkle of some sesame seeds. Spicy Korean Chicken Skewers (Dakkochi)!
Just the right amount of spice and sweetness, while being oh so tender and delicious!
You’ll Also Like
- Spicy Chicken Kebabs
- 10 Minute Spicy Grilled Shrimp Skewers
- Asian Grilled Chicken
- Grilled Lamb Koftas
- 20 Minute Gochujang Pasta
- Instant Pot Gochujang Chicken Lettuce Wraps
- Homemade Bibimbap (비빔밥)
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Spicy Korean Chicken Skewers (Dakkochi)
Equipment
- basting brush
Ingredients
- 3 lbs boneless chicken thighs
- 1 -2 bunches green onions
- 1/4 cup gochujang 2.65 oz
- 2/3 cup pineapple chunks, without juice 4.15 oz,
- 1 tablespoon honey
- 1 1/2 tablespoons sesame oil
- 2 teaspoons garlic minced, 1 large clove, or 1/4 teaspoon ground
- 2 teaspoons fresh ginger minced, 1/4 teaspoon ground
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- sesame seeds to garnish
Instructions
- Make Marinade: Add gochujang, pineapple, sesame oil, honey, soy sauce, fish sauce, garlic, and ginger to a Vitamix or blender. Blend until a thick marinade is created.
- Prep Chicken: Cut chicken thighs into 2 inch peices.
- Marinate: Add chicken to a large ziplock bag and then pour in the marinade. Mix the bag with your hands and then let it marinate in the fridge for 30-60 minutes, or up to overnight.
- Prep Onions: Slice the green onions into 1 1/2 – 2 inch pieces. We prefer to use the white and light green parts of the onion as they hold up the best to grilling.
- Skewer: If using bamboo or wooden skewers, let them soak in water for at least 30 minutes before grilling. When ready to grill, add the chicken and all of the marinade to a medium sized bowl. Skewer 1 piece of chicken and 1 piece of green onion, and repeat to fill the skewer. Save the excess marinade.
- Grill: Preheat the grill on high to allow the grill grates to completely heat up. Lightly oil the grates. Add the skewers over the direct heat and grill for 6 minutes or until the meat easily separates from the grill. Baste the skewers with the excess marinade and then grill for another 6 minutes on the other side.
- Serve and Enjoy!
