Korean BBQ Chicken delivers the perfect balance of sweet, savory, smoky, and spicy flavors. This recipe uses a well-balanced marinade that caramelizes beautifully for juicy, tender meat with a glossy glaze. It’s surprisingly straightforward to make at home for a weeknight dinner or weekend feast.
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Why You’ll Love This Korean BBQ Chicken
- Explosion of flavor: A complex marinade with gochujang, soy, brown sugar, garlic, and ginger.
- Perfect texture: The marinade tenderizes for juicy meat and creates a caramelized crust.
- Incredibly versatile: Serve over rice, in lettuce wraps, or as part of a Korean BBQ spread.
- Fantastic leftovers: Flavors deepen overnight for even better next-day meals.
Ingredients & Tools
- 800 g boneless, skinless chicken thighs
- 4 tbsp soy sauce (or tamari)
- 3 tbsp gochujang (Korean chili paste)
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 spring onions, finely sliced
- 1 tbsp toasted sesame seeds
Tools: A large bowl for marinating, a whisk, a grill pan, cast-iron skillet, or outdoor grill, and a set of tongs.
Notes: Don’t skip fresh garlic and ginger—they provide a crucial aromatic base. Chicken thighs are recommended for their juiciness and forgiveness during cooking.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 15 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Gochujang is non-negotiable. This fermented Korean chili paste is the soul of the dish, providing a unique, complex heat and a touch of sweetness. It’s not just “hot sauce”—it’s savory, slightly sweet, and deeply flavorful. You can find it in most well-stocked supermarkets or Asian grocery stores.
- Why chicken thighs? I really can’t recommend thighs enough for this recipe. They have more connective tissue and fat than breasts, which means they stay incredibly juicy and tender even when cooked over high heat. They’re also much more forgiving if you accidentally overcook them by a minute or two.
- Don’t rush the marinade. Even 30 minutes will make a world of difference, but if you have the time, letting the chicken marinate for a few hours (or even overnight) will result in exponentially more flavorful and tender meat. The acids and salts in the marinade work their magic over time.
- Get your surface screaming hot. Whether you’re using a grill pan, skillet, or an actual grill, it needs to be properly preheated. A hot surface is what gives you those beautiful, caramelized grill marks and prevents the chicken from sticking and steaming.
How to Make Korean BBQ Chicken
Step 1: Create the Flavor Base. In a large bowl, whisk together the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. You’ll notice the gochujang can be a little thick and stubborn—just keep whisking until you have a smooth, homogenous, and deeply red-brown marinade. Give it a quick taste—it should be a powerful punch of salty, sweet, and spicy all at once.
Step 2: Marinate the Chicken. Pat your chicken thighs completely dry with paper towels—this helps the marinade stick better. Add them to the bowl with the marinade and use your hands or tongs to toss and massage everything together, ensuring every single piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. For the best results, aim for 2-4 hours. If you’re in a real rush, even 15 minutes is better than nothing!
Step 3: Preheat Your Cooking Surface. About 10 minutes before you’re ready to cook, place your grill pan or cast-iron skillet over medium-high heat. You want it to get properly hot so the chicken sizzles the moment it touches the surface. If you’re using an outdoor grill, get it to a medium-high heat as well. A little flick of water should skitter and evaporate instantly when the surface is ready.
Step 4: Cook to Perfection. Remove the chicken from the marinade, letting any excess drip back into the bowl. Don’t discard the leftover marinade! Place the chicken thighs in the hot pan, making sure not to overcrowd them—you may need to cook in batches. Cook for 5-7 minutes on the first side, without moving them, until you have nice, dark grill marks and the chicken releases easily.
Step 5: Flip and Glaze. Flip the chicken over and cook for another 5-7 minutes on the second side. While the second side is cooking, you can brush the top with a little of the reserved, unused marinade to build an extra layer of flavor and gloss. The chicken is done when it’s cooked through, the exterior is nicely caramelized, and an instant-read thermometer inserted into the thickest part reads 74°C (165°F).
Step 6: Rest and Garnish. Transfer the cooked chicken to a clean plate or cutting board and let it rest for about 5 minutes. This is a crucial step—it allows the juices to redistribute throughout the meat, ensuring every bite is moist. While it rests, you can quickly warm any remaining reserved marinade in a small saucepan if you’d like an extra sauce for serving. Slice the chicken, sprinkle generously with the sliced spring onions and toasted sesame seeds, and serve immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in a sealed bag or container.
- Reviving: Reheat gently in a skillet with a splash of water or microwave at reduced power.
Serving Suggestions
Complementary Dishes
- Steamed short-grain rice — The ultimate, simple companion that soaks up the delicious sauce and balances the robust flavors perfectly.
- Quick-pickled cucumbers — Their bright, acidic crunch provides a refreshing contrast to the rich, savory chicken and cleanses the palate between bites.
- Butter lettuce cups — For a lighter, hands-on meal, serving the chicken in crisp lettuce leaves is fun, interactive, and deliciously messy.
Drinks
- A cold, crisp lager — The carbonation and mild bitterness of a good lager cut through the sweetness and fat of the dish beautifully.
- Soju or Makgeolli — To keep things authentic, these classic Korean alcohols are a perfect match, with soju being clean and strong and makgeolli offering a slightly sweet, milky effervescence.
Something Sweet
- Green tea ice cream — The slightly bitter, earthy notes of matcha are a sophisticated and calming finish after the bold, spicy chicken.
- Sweet red bean buns — A traditional Korean dessert, these soft, steamed buns filled with sweetened red bean paste are a comforting and authentic way to end the meal.
Top Mistakes to Avoid
- Mistake: Using a cold pan. If your cooking surface isn’t hot enough, the chicken will start to steam and boil in its own juices instead of searing. This leads to a pale, rubbery exterior and you’ll miss out on all that wonderful caramelization and char.
- Mistake: Moving the chicken too soon. I know it’s tempting to poke and prod, but you have to let it be! Placing the chicken in the pan and then leaving it alone for a full 5-7 minutes is what allows a proper crust to form. If you try to move it too early, it will stick and tear.
- Mistake: Overcrowding the pan. If you cram all the chicken into a pan that’s too small, the temperature will plummet, and the pieces will steam each other. Cook in batches if necessary to ensure each piece has enough space to sizzle properly.
- Mistake: Skipping the rest time. Slicing into the chicken straight from the pan seems logical, but all those precious juices will just run out onto the cutting board. Letting it rest for five minutes ensures those juices stay locked in the meat.
Expert Tips
- Tip: Score the chicken thighs. Make a few shallow slashes on the skinless side of the thighs before marinating. This not only helps the marinade penetrate deeper but also allows the fat to render more effectively and helps the chicken cook more evenly without curling up.
- Tip: Create a double-duty glaze. While the chicken is cooking, take the reserved marinade and simmer it in a small saucepan for 5 minutes to kill any bacteria from the raw chicken. It will reduce into a thicker, glossier, and incredibly flavorful sauce that you can brush on at the end or serve on the side.
- Tip: Add a touch of fruit. For a more complex sweetness and tenderizing effect, try adding a tablespoon of pureed pear or kiwi to your marinade. The natural enzymes help break down the protein, making the chicken even more tender.
- Tip: Finish with a squeeze of lime. Right before serving, a generous squeeze of fresh lime juice over the plated chicken can really make the flavors pop, adding a bright, zesty note that cuts through the richness.
FAQs
Can I make this Korean BBQ Chicken with chicken breasts?
You absolutely can, but you’ll need to adjust your technique. Chicken breasts are much leaner and can dry out quickly. I’d recommend pounding them to an even thickness before marinating to ensure even cooking, and then reducing the cooking time by a few minutes, checking for doneness early and often. Using a meat thermometer is your best friend here to prevent overcooking.
How long can I store the leftovers?
Leftover chicken will keep beautifully in an airtight container in the refrigerator for 3-4 days. The flavors actually meld and improve! You can also freeze it for up to 3 months. To reheat, I suggest doing so gently in a skillet with a tiny splash of water to keep it moist, or in the microwave at a reduced power setting.
My marinade is burning in the pan. What did I do wrong?
This is a common issue! The sugars in the marinade caramelize quickly. The key is to let the excess marinade drip off the chicken before it hits the pan. Also, make sure you’re brushing on extra glaze only during the last minute or two of cooking. If things are getting too dark too fast, you can also move the pan to a slightly lower heat after you’ve achieved a good sear.
Is there a substitute for gochujang?
While it won’t be exactly the same, you can make a passable substitute by mixing together 2 tablespoons of miso paste, 1 tablespoon of a milder chili paste like sriracha, and a teaspoon of sugar. It will give you the fermented, savory, and spicy notes, but the unique depth of gochujang is truly one of a kind.
Can I bake this chicken instead of pan-frying or grilling?
Yes, baking works well! Arrange the marinated chicken on a parchment-lined baking sheet and bake in a preheated 200°C (400°F) oven for 20-25 minutes, or until cooked through. For a more caramelized top, you can switch the oven to a high broil for the last 2-3 minutes, watching it carefully to prevent burning.
Korean Bbq Chicken
Make the best Korean BBQ Chicken with this easy recipe. A sweet, spicy, and savory marinade creates juicy, tender meat with a caramelized glaze. Get the recipe now!
Ingredients
For the Marinade:
-
4 tbsp soy sauce (or tamari)
-
3 tbsp gochujang (Korean chili paste)
-
3 tbsp brown sugar
-
2 tbsp rice vinegar
-
1 tbsp sesame oil
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
For the Chicken & Garnish:
-
800 g boneless, skinless chicken thighs
-
2 spring onions (finely sliced)
-
1 tbsp toasted sesame seeds
Instructions
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In a large bowl, whisk together the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.01
-
Pat your chicken thighs completely dry with paper towels. Add them to the bowl with the marinade and toss and massage everything together, ensuring every single piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.02
-
About 10 minutes before you’re ready to cook, place your grill pan or cast-iron skillet over medium-high heat.03
-
Remove the chicken from the marinade, letting any excess drip back into the bowl. Place the chicken thighs in the hot pan, making sure not to overcrowd them. Cook for 5-7 minutes on the first side, without moving them, until you have nice, dark grill marks and the chicken releases easily.04
-
Flip the chicken over and cook for another 5-7 minutes on the second side. While the second side is cooking, you can brush the top with a little of the reserved, unused marinade. The chicken is done when it’s cooked through, the exterior is nicely caramelized, and an instant-read thermometer inserted into the thickest part reads 74°C (165°F).05
-
Transfer the cooked chicken to a clean plate or cutting board and let it rest for about 5 minutes. Slice the chicken, sprinkle generously with the sliced spring onions and toasted sesame seeds, and serve immediately.06
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