There’s just something magical about BBQ Korean chicken. The sweet, smoky, and slightly spicy flavors come together in the most irresistible way.
It reminds me of summer cookouts, where the smell of grilled chicken fills the air, but with that delicious twist of Korean BBQ sauce.
Whether you’re a fan of bold flavors or just looking to switch up your chicken dinner routine, this recipe is a must-try.
It’s simple enough for a weeknight meal but impressive enough to share with friends and family. Trust me, once you try it, you’ll be hooked!
What’s Inside This Recipe?
Ingredients for BBQ Korean Chicken
Let’s make sure you have everything you need before we jump into cooking. Here’s the full list of ingredients for this flavorful BBQ Korean chicken. I’ve added a few tips to help you along the way!
- 1 ½ lbs boneless, skinless chicken thighs or breasts (thighs tend to stay juicier on the grill)
- ½ cup soy sauce (low-sodium is best to control saltiness)
- ¼ cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced (or 1 teaspoon garlic powder in a pinch)
- 1 tablespoon grated ginger (fresh adds the best flavor, but ground works too)
- 2 tablespoons gochujang (Korean chili paste, found in most grocery stores)
- 1 tablespoon honey (for extra sweetness)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
You’ll also need a mixing bowl for the marinade, a grill (or grill pan), and some tongs for flipping the chicken. Once you’ve got everything ready, we’re all set to start!
How to Make BBQ Korean Chicken
This recipe is simple and so rewarding. I’ll guide you step by step to make sure everything turns out perfectly. Let’s get started!
Step 1: Prepare the marinade
In a medium mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and honey. Whisk until everything is well mixed. The marinade should be rich and slightly sticky—perfect for coating your chicken.
Step 2: Marinate the chicken
Place the chicken thighs or breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated evenly. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes. If you have more time, marinate for up to 4 hours for deeper flavor.
Step 3: Preheat the grill
While the chicken marinates, preheat your grill to medium-high heat. If you’re using a grill pan indoors, heat it over medium-high and lightly oil the surface to prevent sticking.
Step 4: Grill the chicken
Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill and cook for about 5-7 minutes per side, depending on thickness. The chicken should have a nice char and reach an internal temperature of 165°F.
Step 5: Brush with extra sauce
For an extra punch of flavor, reserve a small amount of marinade before adding the raw chicken (about ¼ cup). Brush this reserved sauce over the chicken during the last minute of grilling. This step gives it that glossy, caramelized finish.
Step 6: Garnish and serve
Once cooked, transfer the chicken to a serving platter. Sprinkle with toasted sesame seeds and green onions for a pop of color and extra flavor. Serve hot with steamed rice, pickled vegetables, or a side of your choice.
Recipe Variations and Customization Ideas for BBQ Korean Chicken
One of the things I love about this recipe is how easy it is to tweak! Here are a few fun ideas to make it your way:
- Vegetarian option: Swap the chicken for tofu or portobello mushrooms. Marinate them the same way, then grill or bake.
- Gluten-free option: Use tamari or coconut aminos instead of soy sauce, and double-check that your gochujang is gluten-free.
- Spicier version: Add an extra tablespoon of gochujang or a pinch of red pepper flakes to the marinade. This will give the chicken a nice kick!
- Homemade Gochujang
You can make gochujang, the iconic Korean fermented chili paste, at home with a few key ingredients. - Make it a bowl: Slice the cooked chicken and serve it over rice or noodles. Add sautéed vegetables like zucchini, carrots, or bell peppers for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, or enjoy cold as a topping for salads or wraps!
Common Questions About BBQ Korean Chicken
Can I bake the chicken instead of grilling it?
Absolutely! Preheat your oven to 400°F. Place the marinated chicken on a lined baking sheet and bake for 20-25 minutes, flipping halfway through. Broil for 2-3 minutes at the end to get that caramelized finish.
What is gochujang, and where can I find it?
Gochujang is a Korean chili paste made from red chili peppers, fermented soybeans, and glutinous rice. It has a sweet, spicy, and savory flavor. You’ll find it in the international aisle of most grocery stores or at any Asian market.
Can I use chicken wings instead?
Yes! Korean BBQ chicken wings are a great variation. Follow the same marinade and grilling instructions, but reduce the cooking time since wings cook faster.
How do I know when the chicken is fully cooked?
The easiest way is to use a meat thermometer. Insert it into the thickest part of the chicken, and make sure it reads 165°F. This ensures the chicken is juicy and safe to eat.
What should I serve with BBQ Korean chicken?
Steamed rice, kimchi, and a simple cucumber salad are classic pairings. You could also serve it with mashed potatoes, roasted vegetables, or even as a filling for lettuce wraps!
Try This BBQ Korean Chicken Recipe Today!
I hope you’re feeling inspired to make this BBQ Korean chicken at home. It’s such a flavorful and fun recipe that’s sure to impress your family or guests.
If you try it, I’d love to hear how it turned out for you! Leave a comment below, rate the recipe, or tag me on social media with your delicious photos.
Looking for more chicken recipes? Don’t miss my Crispy Parmesan Chicken with Garlic Sauce for another easy, flavorful dinner idea. Happy cooking!
Warmly,
Wanda
BBQ Korean chicken
Equipment
- mixing bowl for the marinade
- a grill (or grill pan)
- some tongs for flipping the chicken
Ingredients
- 1 ½ lbs boneless skinless chicken thighs or breasts (thighs tend to stay juicier on the grill)
- ½ cup soy sauce low-sodium is best to control saltiness
- ¼ cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 garlic cloves minced (or 1 teaspoon garlic powder in a pinch)
- 1 tablespoon grated ginger fresh adds the best flavor, but ground works too
- 2 tablespoons gochujang Korean chili paste, found in most grocery stores
- 1 tablespoon honey for extra sweetness
- 1 teaspoon toasted sesame seeds optional, for garnish
- 2 green onions thinly sliced (optional, for garnish)
Instructions
Step 1: Prepare the marinade
- In a medium mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and honey. Whisk until everything is well mixed. The marinade should be rich and slightly sticky—perfect for coating your chicken.
Step 2: Marinate the chicken
- Place the chicken thighs or breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated evenly.
- Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes. If you have more time, marinate for up to 4 hours for deeper flavor.
Step 3: Preheat the grill
- While the chicken marinates, preheat your grill to medium-high heat. If you’re using a grill pan indoors, heat it over medium-high and lightly oil the surface to prevent sticking.
Step 4: Grill the chicken
- Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill and cook for about 5-7 minutes per side, depending on thickness. The chicken should have a nice char and reach an internal temperature of 165°F.
Step 5: Brush with extra sauce
- For an extra punch of flavor, reserve a small amount of marinade before adding the raw chicken (about ¼ cup).
- Brush this reserved sauce over the chicken during the last minute of grilling. This step gives it that glossy, caramelized finish.
Step 6: Garnish and serve
- Once cooked, transfer the chicken to a serving platter. Sprinkle with toasted sesame seeds and green onions for a pop of color and extra flavor.
- Serve hot with steamed rice, pickled vegetables, or a side of your choice.
