Ginger-Garlic Glazed Korean Chicken Skewers

Korean Style Skewered Chicken Strips

Sweet and spicy, salty and succulent, these Ginger-Garlic Glazed Korean Chicken Skewers need no special ingredients. They're fun to eat, grilled food-on-a-stick! This recipe is suitable for paleo diets.
Course Entrée/Main
Cuisine Korean, Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 397kcal
Author Flavour & Savour


  • 2 lbs chicken tenders or breasts, cut into thin strips or 1 inch cubes
  • 3/4 cup onion minced
  • 3 cloves garlic minced
  • 3 tbsp ginger freshly grated
  • 1/3 cup coconut aminos or tamari soy sauce
  • 2 tbsp sesame oil
  • 3 tbsp coconut palm sugar or brown sugar
  • 1/4 cup Asian pear finely minced or grated
  • 2 green onions for garnish
  • 1/4 tsp each salt and pepper


  • Soak 16 - 20 wooden skewers in water for at least an hour to prevent burning on the grill.
  • Combine onion, garlic, ginger, coconut aminos (or soy sauce), sesame oil, coconut palm sugar (or brown sugar), pear, salt and pepper in a food processor, pulsing until thoroughly mixed. Pour over chicken in a marinating dish or zipper-closure bag and marinate for at least an hour, preferably longer.
  • Thread the chicken strips or cubes on the soaked skewers. 
  • Pour the remaining marinade into a small saucepan, bring to a boil, then reduce the heat and simmer for 5 to 10 minutes or until sauce has thickened slightly. 
  • Grill chicken skewers for 4 to 5 minutes each side, turning and basting with the reserved sauce. Garnish with thinly sliced green onions. Serve with rice, rice noodles or cauliflower rice. 


Calories: 397kcal | Carbohydrates: 18g | Protein: 48g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 882mg | Potassium: 940mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 7.4mg | Calcium: 27mg | Iron: 1mg