1-First Step: Prepare the Chicken and Skewers Begin by taking your 3 lbs of boneless, skinless chicken thighs and slicing them lengthwise into 1-inch strips. This specific cut helps the meat cook evenly and makes it easier to thread onto the sticks. While you are prepping the meat, grab your wooden skewers if you are using them. Place them in a container of water to soak. Ideally, you want to soak these for 24 hours while the chicken marinades, but even a few hours helps prevent them from catching fire on the grill.

2-Second Step: Mix the Marinade In a large bowl, combine the Tamari soy sauce, honey, gochujang, sesame oil, grated ginger, and minced garlic. Whisk these ingredients together thoroughly until the honey is fully dissolved and the mixture is smooth and consistent. This vibrant red sauce is what gives the chicken its signature sticky glaze and deep flavor.

3-Third Step: Marinate the Chicken Place the sliced chicken strips and the marinade into a large resealable bag. Remove as much excess air as possible before sealing the bag tight. This ensures the marinade covers every surface area of the meat. Place the bag in the refrigerator and let it sit for at least 24 hours. This long marinating time is crucial. Once or twice during the marinating process, take the bag out and massage it gently to help distribute the flavors. If you are looking for more ideas on how to use this delicious paste, check out these gochujang recipes for inspiration.

4-Fourth Step: Thread the Skewers After the 24 hours are up, remove the chicken from the fridge. Drain the excess marinade off the chicken pieces. Now, thread the chicken onto the skewers. The key technique here is to slide the strips lengthwise up the stick rather than weaving them back and forth. Sliding them lengthwise keeps the meat secure and prevents it from spinning around when you try to flip them on the grill.

5-Fifth Step: Preheat and Grill Preheat your grill to 400 degrees Fahrenheit. Once the grill is hot, place the skewers on the grates. Grill the chicken for 15 minutes on one side without moving it too much. This allows a nice crust to form. After 15 minutes, flip the skewers and grill for another 15 minutes on the other side.

6-Final Step: Char and Serve For that authentic street-food look and taste, move the skewers to a high heat zone on your grill for 1 to 2 minutes on each side. This adds a delicious char without drying out the inside. The most important step is to check the internal temperature of the thickest piece of chicken. It must read 165 degrees Fahrenheit or higher before you remove it from the grill. Serve immediately while hot and sticky.