Step 1

Slice boneless, skinless chicken thighs into strips. Leaving on fat and removing nodules as you deem fit.

Step 2

Combine in a large mixing bowl: ¾ cup soy sauce, ½ cup honey, ½ cup gochujang, 2 teaspoons of sesame oil, 2 tablespoons of fresh grated ginger, and 2 tablespoons of minced garlic; Mix until fully incorporated.

Step 3

Put the chicken strips into a one-gallon storage bag. Put the chicken-laden bag into another one-gallon storage bag.

Step 4

Pour the marinade into the storage bag with the chicken.

Step 5

Push air out of the the marinade bag and seal. Do the same for the second bag.

Step 6

Work the marinade into the chicken by massaging it.

Step 7

Marinate the chicken for 24- 48 hours. Throughout the day, flip the bag over so that all parts of the chicken are fully marinated.

Step 8

On my pellet grill I set the temperature to 400F or "High Heat" on PID mode.

Step 9

Position the chicken-skewers away from the hot zones. Grill for 15 minutes.

Step 10

After 15 minutes, flip the skewers over.

Step 11

In order to achieve a char, I placed each skewer on the hot zones for 1-2 minutes on each site.

Step 12

Take the largest chicken on a stick off the grill and take the internal temperature; Chicken is considered safe to eat at 165F.