Description
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.
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
Instructions
- 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.
- 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.
- 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.
- **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. 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.
- 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.
Notes
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- Prep Time: 10 minutes (plus 4-8 hours marinating time)
- Cook Time: 15-30 minutes (depending on your cooking method)
- Category: Main Dish
- Method: Grill, Oven, Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
