50-Clove Korean Garlic Butter Chicken Skewers

Created for Joelle Park’s Garlic Girlie series, these Korean-inspired chicken skewers are coated in a spicy gochujang marinade, then air-fried (or grilled!) until perfectly charred and brushed with a rich garlic-butter glaze. With 50 cloves of garlic packed into every batch, this recipe is bold, buttery, and bursting with flavor. It’s perfect for garlic lovers, Korean BBQ fans, and easy weeknight dinners.

Instructions

1. 1

   Make the marinated chicken: In a large bowl, whisk together the gochujang, soy sauce, canola oil, sesame oil, honey, rice vinegar, ginger, and garlic. Add the chicken, and toss to coat. Cover and marinate in the fridge for at least 2 hours or up to overnight.

2. 2

   Soak 8 wooden skewers in water for at least 30 minutes or up to 4 hours to prevent burning during cooking. (No need to soak if using metal skewers.)

3. 3

   Preheat the air fryer to 400°F (200°C). Thread the marinated chicken onto soaked wooden skewers, and lightly spray with cooking spray.

4. 4

   Arrange the skewers in the air-fryer basket. Cook for 10–12 minutes, until the internal temperature reaches 165°F (75°C) and the edges are slightly charred.

5. 5

   Meanwhile, make the Korean honey-garlic butter sauce: In a saucepan, melt the butter over medium heat. Add the garlic, and cook, stirring often, until softened and fragrant, 2–3 minutes. Remove from heat. Stir in the honey, gochugaru, and soy sauce. Whisk until evenly combined. Set aside until ready to serve.

6. 6

   Liberally brush the cooked skewers with the garlic butter. Garnish with cilantro and scallions. Serve immediately.

7. 7

   Enjoy!

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