Gochujang Chicken Skewers with Creamy Avocado Mint Sauce

Spicy sweet caramelized to charred perfection chicken on a skewer is definitely a good thing, but pairing it with a creamy avocado mint sauce just seals the deal. 

This combo was honestly kind of a fluke of me throwing things together to make a quick, last minute dinner and the end result was amazingly delicious.  I had to make it again the same week so I could remember what I had put together and write down measurements and quantities so I could share this with you.


I love a mild heat level and when paired with a hint of sweetness, it’s a marriage made in heaven,

CRAVEABLE CREAMY AVOCADO MINT SAUCE IS A FEW SIMPLE INGREDIENTS BLENDED TOGETHER

THE GOCHUJANG MARINADE IS EQUALLY SIMPLE

Gochujang is essentially a Korean chili paste or sauce made of chili peppers, garlic, onion, vinegar and often some brown rice syrup or other additions.  I love chili pastes from all over the globe and this is my current favorite.  Liken it to harissa, chili garlic paste, sriracha  or Calabrian chili paste.  They all have chili in common and then each has their own identify.  You can use them interchangeably with slightly different and unique results.


I would highly recommend making a double batch of this marinade/sauce to keep on hand as it is great over roasted cauliflower, over the mint rice I mention in the recipe, over any grilled chicken or fish,  It’s a great multi use sauce that will keep in your fridge for a week or two.

The mint sauce as well comes together in seconds with the help of my small Ninja blender.  Or you can use a hand held stick or immersion blender.  Both are found on our shop page.


If you want to save time you can skip the skewers portion and simply make chicken tenders.


The mint rice is a great accompaniment.  You can either make your own rice (I love beautifully scented Jasmine rice), or use a packaged microwave rice,  then doctor it up with the mint.  So good and quite simple.


Put this all together and it makes a delightfully delicious easy meal that your whole family will love.  Simply adjust the heat level to your individual palettes by reducing the Gochujang amount for a milder heat level for those that desire less spice.

GET A NICE SEAR ON THE CHICKEN

Gochujang Chicken Skewers with Avocado Mint Sauce
Serves 4
(If using wooden skewers, make sure you soak them first)


For Skewers
2 medium sized skinless boneless chicken breasts cut into bite sized pieces
1/4 cup Gochujang (Korean chili paste)
2 Tablespoons soy sauce or coconut aminos
1 lime, zested and juiced (you’ll need a good 2 Tablespoons of juice ). The zest us for the mint sauce
1 Tablespoon agave or honey
Pinch of Salt (I prefer course sea salt)


Mix Gochujang, soy sauce, 1/2 of the lime juice, agave and salt together.  Set aside 2 or 3 tablespoons to use over your finished chicken then add chicken to the rest of the marinade and let set for about 20-30 minutes while you make the sauce.


Place chicken pieces on your skewers and discard marinade and either cook on an oiled grill pan over medium heat or on the grill until nicely charred and completely cooked through.  The agave will give nice carmelization to the meat.


Drizzle over reserved Gochujang sauce and Avocado Mint sauce.  Fabulous served with easy Mint Rice (below).



Creamy Avocado Mint Sauce

1 handful Mint leaves
1/2 avocado
1/4 cup Coconut milk, full fat, such as Thai Kitchen (approx)
Zest of the lime you were using for the Gochujang marinade plus the remaining juice (1 Tablespoon)
1 teaspoon agave or honey
Pinch of Salt (I prefer course sea salt)


Place all ingredients in a small blender and blend until creamy and well combined.  You may need to add more or less coconut milk depending on the size of your avocado.  Please into a small serving dish.


Great Served with:
Easy Mint Rice

Cooked rice of your choice
Small handful chopped mint leaves
Butter and salt to taste

While the rice is still warm, dollop in a small pat of butter, salt and the mint leaves.  Stir gently to combine and serve with the chicken and sauces.