Yunnie Kim’s BBQ Chicken Skewers

Welcome to Sunset Suppers, a series of cooking videos shot by chefs and food notables in the first weeks of self-quarantine. These days everyone’s living, working, and cooking differently. That includes us here at Sunset—where our homes have become our offices/studios/test kitchens—and it includes chefs. We asked our favorite chefs in the West and beyond to turn the camera on themselves and share their tips on how to cook easy, nourishing, and comforting food with the limitations of what people have on hand. Similarly we’d like to know what and how you’re cooking, so please share your hacks and home cook victories on social media and tag it #sunsetsuppers!

Deceivingly simple and remarkably delicious chicken skewers from Yunnie Kim, partner in L.A.’s Est. 1977 restaurant group and the woman behind the food blog Kim Chi Avocado, can be the foundation of a family-pleasing weeknight dinner when served with steamed rice and a simple salad. The traditional addition of grated asian pear is entirely optional, just use slightly more brown sugar to keep the salty-sweet balance just right. If you’re not up for grilling (or don’t have a grill) you could just as easily cook the chicken, unskewered, in a wok or large skillet.