Succulent and bursting with flavor this Korean BBQ Chicken recipe is slathered with an easy homemade Korean BBQ sauce and grilled to perfection.
Dripping with delectable gochujang BBQ sauce, this Korean BBQ chicken offers a tasty balance of sweet, spicy, and rich flavors. The chicken thighs are marinated and then grilled. The outer layer caramelizes beautifully while keeping the inside juicy and tender. Slather with more BBQ sauce and serve with all the fixings!
Why You’ll Love This!
- Grill, pan-sear, or bake! A year-round recipe that can be cooked on the grill, in the oven or on the stovetop.
- The flavor! The gochujang BBQ sauce is sweet, spicy, and savory, finger-licking good!
- Easy to prep! Marinate the chicken in the morning, and grill it for dinner!
Korean BBQ Ingredients
- Chicken: Boneless, skinless chicken thighs. Or sub chicken breast- see notes.
- Gochujang paste: This fermented Korean chili paste has complex flavor that is spicy, sweet, salty, smoky, and umami.
- Pure maple syrup: You can substitute honey or brown sugar to achieve sweetness in the BBQ sauce.
- Braggs liquid aminos: Or sub low sodium soy sauce. Adds savory depth of flavor.
- Mirin: Or rice wine for acidity.
- Unseasoned rice wine vinegar: Added for a touch of acidity and tanginess.
- Sesame oil: Rich and savory, brings warmth and depth to the sauce.
- Garlic cloves and fresh ginger: For aromatic, punchy flavor.
- Gochugaru flakes: Optional, but perfect if you want a little extra spice!
- Green onions and sesame seeds: For garnish, if desired!
*See the recipe card below for the full list of ingredients.
How to Make Korean BBQ Chicken
Step 1: Prepare the marinade. Lightly sprinkle both sides of the chicken thighs with salt (or skip for lower sodium). Add all of the marinade ingredients (everything but the chicken!) to a blender. Blend until smooth. You can simply whisk the marinade, but the blender is ideal for achieving a smoother consistency. Set 1/4 cup aside in a small bowl to brush on grilled chicken.
Step 2: Marinate the chicken. Marinate the chicken in a large bowl for 2 hours or up to 8 hours. The longer you marinate, the better the flavor!
Step 3: Grill the chicken. (See notes for stovetop and oven.) Preheat the grill to high and brush the grates with oil if needed. Pick up the chicken with tongs, letting excess marinade drip off before placing on the grill. If the grill flares, lightly spray the flame out without spraying the chicken. Grill each side until deep grill marks appear, 5-7 minutes. Lower heat and continue to cook low and slow until 170-180F.
Step 4: Garnish and serve. Sprinkle with chopped green onions and sesame seeds if desired!
Chef’s Tips
- Allow time to marinate. Whip it up in the morning and grill for dinner.
- Use any protein! We love this recipe with chicken, but you can also use this marinade on steak, lamb, fish, or even tofu.
- Choose your cooking method. Enjoy this year-round and make this on the grill, stovetop or in the oven. See recipe notes.
Serving Suggestions
- Korean Cucumber Salad
- Sesame Tomato Salad
- Coconut Rice
- Pineapple Fried Rice
- Vegetable Fried Rice
- Cucumber Kimchi Pickles
- Kimchi
FAQs
Gochujang gives this BBQ chicken a distinct flavor that is both sweet and spicy with a rich, savory profile.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
You can freeze the chicken in the marinade for up to 2 months. Thaw fully in the fridge before grilling.
More Favorite Korean Recipes!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card. Enjoy!
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Korean BBQ Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: chicken recipes, grilling recipes
- Method: grill, bake, stovetop
- Cuisine: Korean
Description
Succulent and bursting with flavor this Korean BBQ Chicken recipe is slathered with an easy homemade Korean BBQ sauce and grilled to perfection. Allow 2 hours of marination time.
Ingredients
- 2 pounds boneless chicken thighs, boneless and skinless
- 3 tablespoons gochujang paste (Korean chili paste)
- 3 tablespoons pure maple syrup (substitute honey or brown sugar)
- 1/4 cup braggs or low sodium soy sauce
- 2 tablespoons mirin or rice wine
- 2 tablespoon rice vinegar, unseasoned
- 2 tablespoons sesame oil
- 2 large cloves garlic, minced
- 1 tablespoon fresh ginger minced
- For extra spice- add 1 teaspoon gochugaru flakes
Instructions
- Sprinkle lightly with salt on both sides of the chicken thighs (optional- omit for lower sodium). Blend the marinade with a blender for a smoother sauce. Set 1/4 cup of the marinade aside to brush on the chicken while grilling.
- Marinate chicken for at least 2 hours and up to 8 hours. (More flavor will infuse the longer you marinate.)
- Preheat the grill to high and brush grill grates with oil if needed. Using tongs, let marinate drip off each piece, before placing on the grill. If grill flares, lightly spray the flame out (don’t spray the chicken). Grill each side until deep grill marks appear- 5-7 minutes, lower heat, then continue cooking low and slow until cooked through to 170-180F.
Slather on the reserved sauce and garnish with chopped green onions and sesame seeds if desired.
Notes
Stove top: Heat a large pan or grill pan to medium high. Cook chicken 3-5 minutes on each side until nicely browned. Turn the heat down and continue cooking until chicken is cooked to temperature.
Oven Method: Preheat oven to 425F. Place the chicken on a parchment-lined sheet pan and bake until cooked through 170F for safely cooked chicken thighs but they get more tender and succulent cooked to 175F – 185F.
For chicken breasts: Pound the breasts to even thicknesses. Marinate and grill per instructions. Cook to 165F.
Store leftovers in a sealed airtight container for 4 days. Freeze in the marinade for up to 2 months -thaw fully before grilling.
Nutrition
- Serving Size: 5.3 ounce portion
- Calories: 143
- Sugar: 7.6 g
- Sodium: 332.8 mg
- Fat: 6.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 10 g
- Fiber: 0.4 g
- Protein: 11 g
- Cholesterol: 46.7 mg
This was my first Korean recipe! What a different delicious way to cook chicken! The chicken was tender, moist and very flavorful!
So glad you gave it a try Marcene!
We loved this! What a different delicious way to cook chicken! The chicken was tender, moist and very flavorful!
Perfect Ann! Really appreciate the review!
this was delicious! definitely going into the regular rotation.
Great to hear this Kate!
Korean BBQ Chicken 🐔 Sounds Absolutely 💯 Awesome & Delicious To Eat For Dinner 🍽 Tonight Have To Try This Korean BBQ Chicken 🐔 Recipe Sounds Delicious 😋!!!
This sounds so good 😋!
What kind of fish would you recommend as a substitute protein? Half my house does not eat chicken!
Salmon, mackerel or prawns would be good!
I have gochujang chili sauce can I use that in place of the paste?
The sauce is less concentrated then the paste. You may need to double the amount.
Hi Sylvia,
I’m thinking of substituting date syrup for maple syrup because it bas a lower glycemic effect and is filled with nutrients and vitiams. Do you think it would work?
I think it should work.