Korean Buttermilk Chicken Kabobs

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Gochujang is a Korean condiment with tons of bright, peppery flavor. It's made with chile peppers but is sweet enough for kids. Try it on grilled meat or stirred into mayonnaise for a sandwich. If you'd like, swap pieces of pork tenderloin or sirloin steak for the chicken.


Makes 6 to 8 servings
Total time: 1 Minute

Recipe from

Southern Living

Recipe Time

Hands-on: 35 Minutes
Total: 1 Minute


1 1/2 cups buttermilk
1 (10-oz.) bottle gochujang (Korean chili paste)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds skinned and boned chicken thighs, cut into 2-inch pieces
10 to 12 (10-inch) wooden or metal skewers
3 lemons
Vegetable cooking spray
1/2 cup torn fresh cilantro leaves


1. Stir together first 4 ingredients in a large shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 1 to 3 hours.

2. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.) Cut each lemon into 8 wedges.

3. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken and lemon wedges alternately onto skewers, leaving a 1/8-inch space between pieces.

4. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Transfer to a serving platter. Sprinkle with cilantro leaves.

Note: We tested with Annie Chun's Korean Sweet & Spicy Go-Chu-Jang.