Korean Buttermilk Chicken Kabobs – a delicious recipe with buttermilk, kosher salt, freshly ground black pepper, chicken, wooden, lemons. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 350u00b0 to 400u00b0 (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.
5
Note: We tested with Annie Chun's Korean Sweet & Spicy Go-Chu-Jang.
1242
kcal
Calories
100
g
Fat
10
g
Carbs
84
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups buttermilk, 1 (10-oz.) bottle gochujang (Korean chili paste), 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and more.
Yes, Korean Buttermilk Chicken Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
