Korean Chicken and Vegetable Skewers (Dak Kkochi)

Ingredients

• about 680 g Boneless, skinless chicken thighs, cubed
• 2 medium Bell peppers (various colors), cubed
• 1 medium Onion, cubed
• 1 cup Pineapple chunks
• 1/4 cup Coconut aminos
• 2 tbsp Honey
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Sesame oil
• 1/2 tsp Gochugaru (Korean chili flakes)
• 16 each Wooden skewers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 16 wooden skewers in a shallow dish and cover with water. Let them soak for at least 30 minutes to prevent them from burning during cooking.
2. 2In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tbsp honey, 2 cloves minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, and 1/2 tsp gochugaru until well combined. This is your marinade.
3. 3Add the about 680 g cubed boneless, skinless chicken thighs to the bowl with the marinade. Toss gently to ensure all the chicken pieces are evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
4. 4While the chicken marinates, thread the marinated chicken cubes, 2 medium cubed bell peppers, 1 medium cubed onion, and 1 cup pineapple chunks onto the soaked wooden skewers, alternating the ingredients. Aim to distribute the ingredients evenly across each skewer.
5. 5Preheat your grill to medium heat. Grill the assembled skewers for 15-20 minutes, turning them occasionally. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables should be tender and slightly charred.
6. 6Alternatively, preheat your oven to 190°C. Arrange the skewers on a baking sheet and bake for 20-25 minutes, turning them halfway through the cooking time. The chicken should reach an internal temperature of 74°C and the vegetables should be tender.

Substitutions

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