Korean BBQ Chicken Skewers with Grilled Radicchio Salad


Korean BBQ Chicken Skewers with Grilled Radicchio and Raspberry Vinegar Salad

Wozz! Kitchen Creations
A cinch in a pinch.  Our Korean Raspberry Gochujang BBQ Sauce has all the umami and spice of a traditional Korean BBQ sauce but with the additional bright notes brought to the table by whole raspberries and red wine vinegar.  These sweet sticky Korean BBQ skewers are accompanied with a warm bitter salad of grilled radicchio seasoned and dressed with our raspberry infused red wine vinegar. This is a wonderful addition to everyone's summer grilling repertoire.  


Korean BBQ Chicken Ingredients:

  • 2 lb chicken thighs cut into strips
  • 1/2 Cup Wozz! Korean Raspberry Gochujang BBQ Sauce plus some extra for basting

Grilled Radicchio Salad Ingredients:

  • 1 head Radicchio cut into quarters
  • 2 Tbsp Wozz! Raspberry Red Wine Vinegar
  • 1 Tbsp sesame seed oil
  • Salt and Pepper to taste
  • Sprouts for garnish


Prep Your Chicken

  • Remove chicken thighs from the package, and cut the thighs long ways into 1 inch strips (they will end up being about 1 inch wide and 3 inches long).

Marinade Your Chicken

  • Add Wozz! Korean Raspberry Gochujang BBQ Sauce to the bowl with chicken and mix until chicken is evenly coated.
  • Transfer to a snap lock bag or container with a lid and leave to marinate for 1-4 hours but overnight is best.
  • Preheat Grill and oven to 425 degrees F (roast)

Assemble Your Chicken Skewers

  • Thread the marinated chicken thigh strips onto skewers, the chicken strips are cut long ways so you are going to thread the chicken onto the skewers like a ribbon (piercing each piece of chicken through the skewer twice - be heavy handed and load the skewers up).
  • You want to bunch up the chicken pieces, so the skewers are full (this allows them to caramelize and cook up juicy and not dry out).
  • We used wooden chopsticks (soaked in water) to thread the chicken.
  • You should end up with 4-5 full chicken skewers.

Prep Your Radicchio Salad

  • Before we grill our radicchio we are going to season each wedge with a little Wozz! Raspberry Red Wine Vinegar.
  • This adds acid and sweetness which helps balance the natural bitterness of the radicchio, but also will pull some of that bitterness out as it grills.
  • Plus as a side note the raspberry flavor and radicchio pair very well together.
  • First, cut your head of radicchio in half and then into quarters ensuring the leaves stay intact and attached to the stalk.
  • Gently pry the leaves apart just enough to drizzle a little Raspberry Vinegar between each leaf.
  • Season with salt and pepper and finally brush each wedge with sesame seed oil.
  • Set aside for 10 minutes to allow all the flavors to meld.

Grill Your Korean BBQ Chicken Skewers

  • On a hot grill that has been cleaned and oiled, grill the Korean BBQ chicken skewers 4-6 minutes on each side.
  • Once a nice char is achieved, move to a cooler part of the grill to continue cooking for another 10 minutes or finish in a 425 F oven for 10 minutes.

Grill Your Radicchio

  • (Only start the grilling radicchio when the chicken skewers are close to done)
  • Clean the already-hot grill again and rub it down with oil.
  • Grill the radicchio wedges flat side down 2-3 minutes on each side.

Serve Up This Deliciousness!

  • Transfer to a serving platter and finish with an extra drizzle of Wozz! Raspberry Vinegar and serve a little extra vinegar on the side.
  • Arrange chicken skewers alongside the grilled radicchio.
  • Garnish radicchio with microgreens and serve.