Spiced chicken and potato skewers are brightened with a zingy mojo sauce. We’ve served these with a charred salad for a complete meal, but if a skewer party is more your vibe, combine with our ...

If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.

Toss to combine. Let chicken marinate at least 15 minutes, then thread onto skewers with the peppers, alternating so each kebab contains a mix. Transfer to a sheet pan; season with salt.