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Korean Buttermilk Chicken Kabobs

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.

Southern Living JUNE 2014

  • Yield: Makes 6 to 8 servings
  • 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.


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Korean Buttermilk Chicken Kabobs Recipe