• Slice boneless, skinless chicken thighs into 1" thick strips.
  3 lbs Boneless, skinless chicken thighs

Create the Marinade

• Combine marinade ingredients in the specified quantities in a large mixing bowl.
  1/2 cup Tamari Soy Sauce, 1/3 cup Honey, 1/3 cup Gochujang, 2 Teaspoon Sesame oil, 2 Tablespoon Ginger, 2 Tablespoon Garlic

Marinating the Chicken

• Put marinade and chicken into a gallon storage bag. Push out excess air and zip the top. Marinate for at least 24 hours. Work the marinade into the chicken by massaging it.

Grilling the Chicken

• Get your grill to 400F.
• Put chicken on the skewers by sliding them up the skewer.
• Once your grill is at 400F, put chicken on the grill for 15 minutes. After 15 minutes, flip each skewer to the other side for another 15 minutes.
• In order to achieve a char, I placed each skewer in the hot zones for 1-2 minutes on each side.
• Once they have good color, take the large piece and check the internal temperature - the biggest piece should read 165F+. Once at 165F, take off the grill and enjoy!