Korean BBQ Chicken is not just a meal; it’s a celebration of flavors.
When we talk about Korean BBQ chicken, we often think about the experience more than the dish itself. Korean food, in general, is more about the communal event surrounding dinner and not just about the food. It is meant to be savored and enjoyed with friends and family. I’ll never forget the time my friend Andy took me to my first Korean BBQ spot. It was an experience I’d never had before, and the flavors were out of this world. There must have been thirteen other little dishes filled with various pickled and fresh items, all working in harmony, like a concert of flavors. This simple yet fabulous recipe is easy to prepare and cooks in no time at all. Bringing all of that glorious Korean BBQ restaurant flavor right to your table.
This Korean BBQ chicken is the perfect blend of sweet, spicy, and savory flavors. The chicken is marinated in a mixture of soy sauce, ginger, garlic, sugar, honey, a splash of rice vinegar, and Gochujang (Korean red chili paste). The marinade infuses the chicken with a bold and complex flavor with real depth. The sugar caramelizes during grilling, which gives the chicken a beautiful char and a slight sweetness that balances the heat from the Gochujang. This recipe is guaranteed to put you ahead of the pack at any BBQ function or potluck.
Grilled, not fried
Korean BBQ chicken can actually be quite healthy. The marinade contains ingredients like garlic and ginger that have numerous health benefits for the whole body, including antioxidant and anti-inflammatory properties. Grilling, as opposed to frying, reduces the fat content of the meal (because of the lack of oil used) and enhances the natural flavors of the chicken. The char from the grill seems to amplify the savoriness of this chicken, taking it to a whole new level.
How to Make Ahead and Store?
This Korean BBQ chicken is absolutely wonderful when made in advance. Once you have your chicken cooked and cooled, you can safely store it in the fridge in an airtight container for up to three days or in the freezer for up to three months. The flavors carry over perfectly, and the chicken is excellent when served either hot or cold.
Serving Suggestions
This Korean BBQ chicken recipe is a stand-alone BBQ favorite with big, bold flavors. This chicken can be easily dressed up with any number of side dishes to fully round out a complete meal. A simple side salad, potatoes, or even rice pair nicely with this chicken. I do have a few other dishes that I have to recommend you try, like Korean Cucumber Salad or this Lentil Salad. If you are looking for more Asian-inspired recipes, these Korean Beef Tacos are a serious game changer, and this Asian Chicken Soup with Vegetable Dumplings is all kinds of deliciousness in a bowl.
Korean BBQ Chicken
Ingredients
- 1 pound boneless skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon gochujang Korean chili paste
- 1 teaspoon sesame seeds for garnish
- 2 green onions thinly sliced, for garnish
Instructions
- In a mixing bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, rice vinegar, and gochujang until the sugar is dissolved and the marinade is well combined.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken. Ensure all pieces are coated evenly.
- Seal the bag or cover the dish and refrigerate to marinate for at least 1 hour, or preferably overnight for deeper flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the outside is nicely charred.
- Transfer the grilled chicken to a plate and let it rest for a few minutes.
- Garnish with sesame seeds and sliced green onions before serving.
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