Go Back
Korean bbq Grilled Chicken

Korean BBQ Grilled Chicken

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
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).
    raw chicken thigh placed in a glass mixing bowl

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.