How to Prepare Tasty Dak Bulgogi (Korean Style Spicy Chicken) Kabobs delicious and handy!

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Provide bamboo skewers soaked in water for at least an hour.
You need boneless, skinless chicken thighs cut into roughly 1.5-inch *cubes* (to the extent that you can cut chicken thigh meat into cubes, which is to say not really).
Prepare minced garlic (about 3 cloves).
Use minced fresh ginger root (or you could use about 1/4 teaspoon dry ginger powder).
You need green onion, finely chopped.
Provide sugar.
You need to prepare gochujang (Korean red chili paste) You can substitute with sriracha - not quite the same, but you'll get a tasty result.
Provide low sodium soy sauce.
Use kosher salt.
You need neutral oil (like vegetable, canola, grapeseed).
Provide large onion, cut into 1" pieces for skewering and tossed with 2 teaspoonfuls of oil.

Short Tips:

In a large mixing bowl, mix together all the ingredients except the onion, making sure to incorporate all of them thoroughly..
Cover the bowl and set in the fridge to marinate (about 1 hour ideally, and not more than 2). Remember to take the meat out of the fridge about 30 minutes before you're ready to grill. If you're using a charcoal grill, start your coals about 20 to 25 minutes before you want to grill. You want a gentle, medium low heat over which to cook these kebabs. If gas, just pre-heat your grill to medium low 5 to 7 minutes before cooking..
Skewer your kabobs so they look like this. 6 single layers of onion with 5 roughly 1"layers of chicken skewered between them. As you've probably discovered by now, it's a little challenging to get 1" cubes of meat from chicken thighs, but you generally want a 1" thickness of meat between veg, so you might have to add odd pieces of chicken to the bigger ones to achieve this thickness. I used only onions mostly because I think it tastes simple and delicious this way..
Over a medium low grill, cook the kebabs about 15 minutes, covered, turning them every 5 minutes..
Enjoy!.

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