Korean BBQ Grilled Chicken Recipe

Korean BBQ grilled chicken is a perfect balance of smoky, sweet, spicy, and umami-rich flavors. Marinated in a delicious blend of gochujang (Korean chili paste), soy sauce, garlic, and honey, this chicken caramelizes beautifully on the grill. Whether you're cooking it over an open flame or a stovetop grill pan, this dish is a guaranteed crowd-pleaser. Serve it with rice, kimchi, or lettuce wraps for a full Korean feast!

Korean BBQ Grilled Chicken

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Korean

Servings 4

Equipment

• Mixing bowl
• Whisk
• Ziplock Bag or Shallow Dish
• Grill or Stovetop Grill Pan
• Tongs

Ingredients

  

For the marinade

• 3 tablespoons gochujang Korean chili paste
• 3 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic minced
• 1- inch piece ginger grated
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds
• 1 teaspoon red pepper flakes optional for extra spice
• 2 green onions chopped

For the chicken

• 2 pounds boneless skinless chicken thighs (or chicken breasts)

For garnish and serving

• Toasted sesame seeds
• Chopped green onions
• Steamed rice or lettuce wraps

Instructions

 

Prepare the marinade

1. In a mixing bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, sesame seeds, and red pepper flakes. Stir in chopped green onions.

Marinate the chicken

1. Place the chicken in a ziplock bag or shallow dish and pour the marinade over it. Ensure each piece is well-coated. Marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).
   

Preheat the grill

1. Heat a grill or stovetop grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Grill the chicken

1. Remove the chicken from the marinade, letting excess drip off. Grill each piece for about 4-5 minutes per side until fully cooked and slightly charred. The internal temperature should reach 165°F (75°C).
   

Rest and garnish

1. Let the chicken rest for 5 minutes before slicing. Sprinkle with toasted sesame seeds and green onions.

Serve

1. Enjoy with steamed rice, lettuce wraps, or alongside kimchi and pickled vegetables.

Pairings

• Rice – Steamed jasmine or short-grain rice balances the bold flavors.
• Kimchi – Adds a tangy, spicy kick.
• Lettuce wraps – Wrap the chicken in crisp lettuce leaves with sliced garlic and ssamjang (Korean dipping sauce).
• Korean potato salad – A creamy, sweet side dish that complements the spicy chicken.

FAQs

1. Can I use chicken breast instead of thighs?

Yes! Chicken thighs stay juicier, but boneless, skinless chicken breasts work well too. Just be careful not to overcook them.

2. Can I bake this instead of grilling?

Absolutely! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. Broil for a minute at the end for a grilled effect.

3. What if I don’t have gochujang?

You can substitute with sriracha mixed with a little miso paste, though the flavor won’t be exactly the same.

4. Can I make this ahead of time?

Yes! Marinate the chicken overnight for maximum flavor. You can also grill it in advance and reheat gently before serving.