Name: Korean BBQ Chicken: Sweet, Spicy, and Full of Flavor
Prep time: 10 min
Cook time: PT-487507H33M47S
Total time: PT-487507H33M47S
Yield: undefined
Cuisine: Korean
Ingredients: 2 to 2 1/2 pounds boneless, skinless chicken thighs (trimmed and pounded to an even thickness); 1/2 cup low-sodium soy sauce; 3-4 tablespoons gochujang (Korean chili paste) – see notes for substitution options; 1/4 cup honey; 2 tablespoons brown sugar; 2 tablespoons sesame oil; 1 1/2 tablespoons rice wine (may substitute dry sherry); 1 tablespoon freshly grated ginger; 4 garlic cloves, minced; For Garnish (optional): Toasted sesame seeds, Sliced green onions

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Korean BBQ Chicken is a mouthwatering dish that’s perfect for any occasion. The marinade and glaze are packed with bold flavors—sweet honey, savory soy sauce, and spicy gochujang—creating a deliciously sticky and flavorful chicken. Whether you choose to grill, bake, or cook it in a skillet, this recipe guarantees tender, juicy chicken with the perfect balance of spice and sweetness. Serve it with steamed rice, vegetables, or even in a wrap for a full meal!

Why You’ll Love This Recipe

Bold, balanced flavors: The combination of gochujang, soy sauce, honey, and garlic creates a marinade that’s sweet, savory, and spicy all at once.
Easy cooking methods: You can prepare this dish on the grill, in the oven, or on the stovetop, making it versatile for any kitchen setup.
Quick to prep: The marinade does all the hard work for you, infusing the chicken with deep flavor while it rests in the fridge.
Perfect for meal prep: The chicken stays juicy and flavorful, making it great for leftovers or meal prep for the week.

Ingredients

For the Chicken:

2 to 2 1/2 pounds boneless, skinless chicken thighs (trimmed and pounded to an even thickness)

For the Marinade and Glaze:

1/2 cup low-sodium soy sauce
3-4 tablespoons gochujang (Korean chili paste) – see notes for substitution options
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons sesame oil
1 1/2 tablespoons rice wine (may substitute dry sherry)
1 tablespoon freshly grated ginger
4 garlic cloves, minced

For Garnish (optional):

Toasted sesame seeds
Sliced green onions

Instructions

1. Prepare the Marinade:

In a large bowl or freezer bag, whisk together the soy sauce, gochujang, honey, brown sugar, sesame oil, rice wine, ginger, and garlic until well combined.

2. Marinate the Chicken:

Reserve ½ cup of the marinade to use as the glaze later. Add the chicken to the marinade, ensuring it’s fully coated. Cover and refrigerate the chicken for at least 4 hours, or up to 8 hours for the best flavor.

3. Let the Chicken Rest:

When you’re ready to cook, remove the chicken from the fridge and let it sit at room temperature for 15-30 minutes to ensure even cooking.

Cooking Methods

Grill Directions:

Preheat your grill to medium heat, about 375-450°F. Grease the grill generously.
Grill the chicken, covered, for 5-7 minutes per side or until the internal temperature reaches 165°F. (Use a meat thermometer to ensure the chicken is fully cooked.)
Let the chicken rest for 5 minutes before slicing.

Oven Directions:

Preheat your oven to 375°F and line a baking sheet with foil. Spray with cooking spray.
Place the chicken on the prepared baking sheet, ensuring the pieces don’t touch.
Bake for 30 minutes, or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing.

Skillet Directions:

Heat a large nonstick skillet over medium-high heat. (You may need to cook in batches depending on the size of your skillet.)
Remove the chicken from the marinade, letting excess marinade drip off.
Add the chicken to the skillet and cook undisturbed for 3-4 minutes, until nicely browned on one side.
Flip the chicken, cover, and reduce the heat to medium. Cook for an additional 3-5 minutes or until the chicken reaches 165°F.
Let the chicken rest for 5 minutes before slicing.

Garnish and Serve:

Drizzle the reserved marinade glaze over the cooked chicken.
Sprinkle with toasted sesame seeds and freshly sliced green onions for an extra burst of flavor and crunch.
Serve with steamed rice, vegetables, or your favorite side dishes.

Servings and Timing:

Servings: 4-6
Prep time: 10 minutes (plus 4-8 hours marinating time)
Cook time: 15-30 minutes (depending on your cooking method)
Total time: 30-40 minutes (not including marinating)

Storage:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop for best results, adding a little extra sauce if needed.

Korean BBQ Chicken: Sweet, Spicy, and Full of Flavor

Variations:

Substitute chicken: You can use chicken breasts instead of thighs, though the meat may be less juicy.
Spicy: Add more gochujang for a spicier kick or toss the chicken in some chili flakes before grilling.
Vegan option: Swap the chicken for tofu or tempeh for a plant-based version of this dish.

Notes:

Gochujang: Gochujang is a Korean chili paste that adds a unique heat and depth of flavor. If you can’t find it, you can substitute with a combination of Sriracha and miso paste, though the flavor profile will differ slightly.

Conclusion

This Korean BBQ Chicken is a perfect balance of savory, sweet, and spicy flavors, making it a standout dish for any meal. Whether grilled, baked, or cooked in a skillet, this chicken is tender, juicy, and packed with bold Korean-inspired flavors. It’s easy to make, full of delicious layers of flavor, and perfect for any occasion. Enjoy it with your favorite sides and garnishes for a meal that will have everyone asking for seconds!

Maggie