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Grilled Chicken Skewers With Korean Compound Butter
By Micah Morton
Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
45 mins
We love tossing some classic chicken and veggie skewers on the grill. These ones are kicked up a notch thanks to a flavor-packed homemade Korean compound butter made with Land O Lakes® Butter, smoky gochujang, spicy gochugaru, and sweet honey. Get excited—these skewers are about to be your newest go-to barbecue staple!
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Ingredients
For the Compound Butter (Makes about 8oz)
- 1/2 cup
(1 stick) Land O Lakes® Salted Butter, softened
- 1 Tbsp.
gochujang (Korean red pepper paste)
- 1 tsp.
gochugaru (Korean chili flakes)
- 1 tsp.
honey
For the Chicken Skewers
- 1 lb.
chicken thighs, cut into 1" pieces
- 1 Tbsp.
soy sauce
Kosher salt, to taste
Freshly ground black pepper, to taste
- 2
bell peppers, cut into chunks
- 1
large red onion, cut into chunks
Long skewers
- 1
chopped scallion, for garnish
Directions
- Step 1Soak skewers in a shallow pan of water for at least 10 minutes, or up to 20 minutes.
- Step 2Make the compound butter: Place all ingredients in a food processor and pulse until smooth and combined. Set aside 4 tablespoons of compound butter in a small bowl to soften. Scrape the remaining butter out onto plastic wrap, wax paper, or parchment. Roll and shape into a log, then chill butter until firm. When needed just slice off a pat to use.
- Step 3In a medium bowl, mix chicken thighs with 2 tablespoons of the reserved compound butter and the soy sauce. Thread chicken and vegetables onto skewers, alternating between the chicken, peppers, and onion. Sprinkle skewers lightly with salt and pepper. Heat a grill pan over high heat and grill skewers for about 3 minutes a side, turning 3 times until chicken is cooked through. While grilling, brush with more of the reserved compound butter. Sprinkle with scallions and serve.
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