Korean Gochujang Chicken and Vegetable Skewers

In a medium bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create the marinade.

Add the chicken pieces to the marinade, tossing to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the chicken marinates, thread the marinated chicken pieces, bell pepper, zucchini, and red onion alternately onto metal or pre-soaked wooden skewers.

Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Place the skewers on the hot grill. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred.

Remove the skewers from the grill and let them rest for 2 minutes before serving.