Skewered Korean Chicken and Green Onions

Recipe by Bergy
READY IN: 7hrs 25mins




  • Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
  • Lay the skewers in a 9x13 baking dish.
  • Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
  • Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
  • Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.