There’s something magical about Korean BBQ—the sizzle, the aroma, the way it brings everyone together. These Korean BBQ Chicken Thighs deliver that incredible sweet-savory-spicy balance without a professional grill setup. The marinade clings perfectly, caramelizing beautifully for juicy, flavor-packed thighs that feel like a treat but are simple enough for a busy weeknight.
Love Korean BBQ Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Korean BBQ Chicken Thighs
Insanely Flavorful & Juicy: The marinade seeps deep for a caramelized exterior and succulent interior.
Surprisingly Simple: Complex flavors from a straightforward marinade-and-cook process.
Incredibly Versatile: Serve over rice, in tacos, salads, or lettuce wraps.
Perfect Flavor Balance: A symphony of sweet, salty, and spicy from gochujang, brown sugar, and soy.
Ingredients & Tools
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 1/2 cup (120 ml) soy sauce (use low-sodium if preferred)
- 1/4 cup (60 ml) brown sugar, packed
- 3 tbsp (45 ml) gochujang (Korean chili paste)
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1/4 cup (60 ml) grated Asian pear or apple (for tenderizing)
- 2 green onions, thinly sliced
- 1 tbsp (9 g) toasted sesame seeds, for garnish
Tools: A medium bowl for marinating, a whisk, a baking sheet (if broiling) or grill pan/outdoor grill, and tongs.
Notes: Don’t skip the Asian pear—it tenderizes the chicken. Toasted sesame oil is non-negotiable for its nutty aroma.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes (plus 2+ hours marinating) | Cook Time: 15 minutes | Total Time: 30 minutes active
Before You Start: Tips & Ingredient Notes
- Don’t rush the marinade. The chicken thighs really need a minimum of 2 hours to soak up all the complex flavors, but honestly, letting them go overnight in the fridge is the ultimate game-changer. The difference in depth of flavor is remarkable.
- Gochujang is key. This fermented Korean chili paste is what gives the dish its signature spicy, slightly sweet, and deeply savory flavor. It’s not just about heat—it’s about complexity. You can find it in most well-stocked supermarkets now in the international aisle.
- The power of the pear. If you can’t find an Asian pear, a regular ripe pear or even a Granny Smith apple will work beautifully. The natural fruit sugars aid in caramelization while the enzymes work their tenderizing magic, ensuring your chicken is never dry.
- Pat your chicken dry. Before you add the chicken to the marinade, take a moment to pat the thighs dry with a paper towel. This helps the marinade adhere better and promotes a much nicer sear and caramelization during cooking.
How to Make Korean BBQ Chicken Thighs
Step 1: Create the Flavor Base. In a medium bowl, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, and toasted sesame oil. Keep whisking until the sugar has completely dissolved and the gochujang is fully incorporated—you shouldn’t see any little red lumps. The mixture will be a rich, deep reddish-brown and smell intensely savory.
Step 2: Add the Aromatics. Stir in the minced garlic, grated ginger, and that all-important grated Asian pear. The pear will make the marinade look a little cloudy, and that’s perfectly fine. Finally, mix in most of the sliced green onions, reserving a small handful for a fresh garnish at the end.
Step 3: Marinate the Chicken. Add your patted-dry chicken thighs to the bowl, making sure each piece is fully submerged in the marinade. I like to give everything a good massage with my hands to ensure every nook and cranny is coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, but ideally 8 hours or overnight. You’ll notice the marinade thicken slightly as it sits.
Step 4: Choose Your Cooking Method. When you’re ready to cook, take the chicken out of the fridge about 20 minutes before to take the chill off. You can cook these on a preheated outdoor grill over medium-high heat, in a grill pan on the stove, or even under the broiler. The goal is high, direct heat for that perfect char.
Step 5: Cook to Perfection. If broiling, place the thighs on a foil-lined baking sheet. Cook for about 6-7 minutes per side, about 4-6 inches from the heat element. If grilling, place the thighs on the hot grates and cook for 5-7 minutes per side. You’re looking for a internal temperature of 165°F (74°C) and a beautifully caramelized, slightly sticky, and charred exterior. Don’t move them around too much—let the heat do its work.
Step 6: Rest and Glaze. Once cooked, transfer the chicken thighs to a clean plate or cutting board and let them rest for 5 minutes. This is crucial for letting the juices redistribute throughout the meat. While they rest, you can brush them with any remaining marinade that you’ve brought to a boil first (to make it food-safe) for an extra glossy finish.
Step 7: Garnish and Serve. Slice the thighs if you like, or serve them whole. Sprinkle generously with the reserved green onions and a heavy-handed shower of toasted sesame seeds. That nutty, toasty aroma from the seeds as they hit the hot chicken is just… heaven.
Storage & Freshness Guide
- Fridge: Store cooked chicken in an airtight container for 3–4 days.
- Freezer: Freeze marinated raw chicken for up to 3 months; thaw in fridge before cooking.
- Reviving: Reheat gently with a splash of water to keep moist, or enjoy cold in salads.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky rice is the perfect neutral canvas to soak up every last drop of the delicious sauce and balance the robust flavors.
- Quick-Pickled Cucumbers — Their bright, acidic crunch provides a refreshing contrast that cuts through the richness of the chicken and cleanses the palate between bites.
- Sautéed Bok Choy with Garlic — A simple, savory green side that adds a different texture and a welcome vegetal note to the meal, rounding everything out beautifully.
Drinks
- A Crisp Lager — The clean, effervescent quality of a cold lager is fantastic for washing down the spicy, savory notes and resetting your taste buds.
- Soju with Soda Water — For an authentic Korean BBQ experience, mix soju with a splash of soda and a slice of lemon. It’s light, slightly sweet, and incredibly refreshing.
- Iced Barley Tea (Boricha) — This nutty, caffeine-free tea is a traditional Korean staple served with meals. Its toasty, mild flavor is a surprisingly perfect partner for the bold chicken.
Something Sweet
- Green Tea Ice Cream — The slightly bitter, earthy notes of matcha provide a sophisticated and cooling finish that contrasts wonderfully with the meal’s preceding spice and umami.
- Fresh Orange Slices with Cinnamon — A simple, healthy dessert where the bright citrus and warm spice feel light and satisfying without being overly heavy after a flavorful main course.
- Bungeoppang (Korean Fish-Shaped Pastry) — If you’re feeling adventurous, these warm, fish-shaped pastries filled with sweet red bean paste offer a fun, traditional end to the meal.
Top Mistakes to Avoid
- Mistake: Skipping the Marinating Time. I’ve been tempted to rush this before, and the result is chicken that tastes seasoned only on the surface. The marinade needs time to penetrate and tenderize. Patience is your best ingredient here.
- Mistake: Cooking on Too Low Heat. You won’t get that essential caramelization and char if your grill or broiler isn’t hot enough. The chicken will steam instead of sear, leading to a pale, less flavorful exterior. Don’t be afraid of a little fire!
- Mistake: Overcooking the Chicken. Even though thighs are forgiving, they can still dry out. Use a meat thermometer and pull them off the heat as soon as they hit 165°F (74°C). They’ll carry over cook while resting.
- Mistake: Using the Marinade as a Sauce Without Boiling. The raw chicken juices in the used marinade are not safe to consume as-is. If you want to use it for a glaze, you must bring it to a rolling boil for at least a minute first to kill any bacteria.
Expert Tips
- Tip: Score the Chicken. Make a few shallow slashes on the skinless side of the thighs before marinating. This creates more surface area for the marinade to cling to and helps the chicken cook more evenly and quickly.
- Tip: Double the Marinade. Consider making a double batch of the marinade and setting half of it aside before adding the chicken. You can then boil this clean portion and use it as a extra glaze or dipping sauce at the table.
- Tip: Get a Good Sear. To achieve that picture-perfect char, make sure your cooking surface is screaming hot before the chicken touches it. You should hear a confident sizzle the moment it makes contact.
- Tip: Let it Rest. I know it’s hard to wait when it smells so good, but letting the chicken rest for a full 5 minutes after cooking is non-negotiable. This allows the muscle fibers to relax and reabsorb the juices, ensuring every bite is succulent.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust your approach. Chicken breasts are much leaner and can dry out more easily. I’d recommend pounding them to an even thickness for uniform cooking and reducing the marinating time to a maximum of 2 hours to prevent the texture from becoming mushy. Keep a very close eye on the internal temperature, pulling them at 160°F (71°C) as they will continue to cook while resting.
I can’t find gochujang. What can I use as a substitute?
While the flavor won’t be exactly the same, you can create a decent stand-in. Mix together 2 tablespoons of miso paste (for umami), 1 tablespoon of sriracha or another chili garlic sauce (for heat), and a teaspoon of sugar. It will mimic the fermented, spicy-savory profile reasonably well, though I highly recommend seeking out real gochujang for future attempts—it’s a pantry game-changer.
How long will the leftovers keep in the fridge?
Stored in an airtight container, your cooked Korean BBQ chicken will be delicious for 3 to 4 days. The flavors actually meld and deepen, making for fantastic next-day lunches. You can enjoy it cold in salads or gently reheat it in the microwave, covered, with a splash of water to keep it moist.
Can I freeze the marinated chicken?
Yes, this is a fantastic meal-prep trick! Place the chicken and its marinade in a freezer-safe bag, press out all the air, and freeze for up to 3 months. The marinade will actually help protect the chicken from freezer burn. Thaw it completely in the refrigerator before cooking—never at room temperature.
Is this recipe very spicy?
As written, it has a mild to medium warmth that most people find enjoyable. The gochujang provides a deep, savory heat rather than a sharp, burning spice. If you’re sensitive to spice, you can reduce the gochujang to 1 or 2 tablespoons. If you love heat, feel free to add a teaspoon of gochugaru (Korean chili flakes) to the marinade for an extra kick.
Korean Bbq Chicken Thighs
Make juicy, flavorful Korean BBQ Chicken Thighs with this easy recipe. Perfectly caramelized and ready in under 30 minutes. Get the recipe now!
Ingredients
For the Marinade:
-
1/2 cup soy sauce (use low-sodium if preferred)
-
1/4 cup brown sugar (packed)
-
3 tbsp gochujang (Korean chili paste)
-
2 tbsp rice vinegar
-
2 tbsp toasted sesame oil
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1/4 cup grated Asian pear or apple (for tenderizing)
-
2 green onions (thinly sliced)
For the Chicken:
-
1.5 lbs boneless, skinless chicken thighs
For the Garnish:
-
1 tbsp toasted sesame seeds (for garnish)
Instructions
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In a medium bowl, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, and toasted sesame oil.01
-
Stir in the minced garlic, grated ginger, and that all-important grated Asian pear.02
-
Mix in most of the sliced green onions, reserving a small handful for a fresh garnish at the end.03
-
Add your patted-dry chicken thighs to the bowl, making sure each piece is fully submerged in the marinade.04
-
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, but ideally 8 hours or overnight.05
-
When you're ready to cook, take the chicken out of the fridge about 20 minutes before to take the chill off.06
-
Cook these on a preheated outdoor grill over medium-high heat, in a grill pan on the stove, or even under the broiler.07
-
If broiling, place the thighs on a foil-lined baking sheet.08
-
Cook for about 6-7 minutes per side, about 4-6 inches from the heat element.09
-
If grilling, place the thighs on the hot grates and cook for 5-7 minutes per side.10
-
You’re looking for a internal temperature of 165°F (74°C) and a beautifully caramelized, slightly sticky, and charred exterior.11
-
Once cooked, transfer the chicken thighs to a clean plate or cutting board and let them rest for 5 minutes.12
-
While they rest, you can brush them with any remaining marinade that you’ve brought to a boil first (to make it food-safe) for an extra glossy finish.13
-
Slice the thighs if you like, or serve them whole.14
-
Sprinkle generously with the reserved green onions and a heavy-handed shower of toasted sesame seeds.15
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