The highlight of this Korean BBQ Chicken recipe is the flavor-packed sauce and marinade. Marinate chicken in a mix that includes gochujang, soy sauce, ginger, and more before throwing this spicy Korean chicken on the grill, then finishing with sesame seeds and green onions. It cooks quick, it’s easy to make, and it’s finger-lickin’ good!
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What’s in BBQ Korean Chicken?
Succulent grilled chicken thighs are enveloped in a sweet, savory, and tangy Korean BBQ sauce that will leave your taste buds begging for more.
- Soy Sauce: Adds a savory and umami element to the sauce.
- Brown Sugar: Sweetens the sauce.
- Water: Helps the ingredients in the sauce to emulsify.
- Mirin: A type of sweetened rice wine (sake) that adds a distinctive sweetness.
- Sesame Oil: Adds nuttiness to the BBQ sauce.
- Rice Vinegar: Adds a bit of tanginess.
- Gochujang: Adds spice and a traditional chili pepper flavor.
- Ginger + Garlic: Add a spicy and earthy flavor.
- Black Pepper: Enhances the spice.
- Cornstarch: Thickens the sauce.
- Chicken: I prefer to use bone-in, skin-on chicken thighs and drumsticks for this Korean BBQ chicken. These pieces are rich, fatty, and the perfect complement to the rich sauce.
- Green Onion: Adds a pop of color and freshness.
Pro Tip: The gochujang can be replaced with 1-3 tablespoons of chili-garlic sauce or Sriracha.
Variations on Korean BBQ Chicken
For a spicier sauce, increase the amount of chili-garlic or gochujang to your taste. Add some pineapple juice for a tropical twist, or some fresh juiced lemon for a tangier sauce.
For a smokier sauce, add some smoked paprika or liquid smoke. Or for a traditional touch of sweetness, blend or grate a ripe Korean or Asian pear, then add it to the sauce.
This marinade is made of soy sauce, brown sugar, mirin, sesame oil, rice vinegar, ginger, and garlic. A traditional fermented pepper paste called gochujang is used to add spice!
Korean BBQ chicken should be spicy. If you’re not a fan of spice, you can leave out the gochujang (or use less).
American BBQ sauce tends to be sweet, smoky, and tomato based. Korean BBQ sauce has a greater balance of flavors, and it’s red chili pepper based.
Korean BBQ is known for its balanced flavor and distinctive, luscious sauce. Give it a try–I guarantee you’ll love it!
Absolutely! Simply place the chicken in a baking dish and cook in a 375°F oven for 20 minutes. Flip and cook for another 15 minutes or until cooked through.
How to Store and Reheat
Store leftover Korean BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set in a rimmed baking sheet in a 400°F oven for about 15 minutes.
How to Freeze
Freeze KBBQ chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this spicy BBQ Korean chicken with white rice, stir-fried vegetables, and an Asian cucumber salad. Throw some veggies on the grill to go with it, or add grilled pineapple for a citrus-y balance.
More BBQ Chicken Recipes We Love
Korean BBQ Chicken Recipe
Ingredients
For the Sauce
- ¾ cup low-sodium soy sauce
- ¾ cup brown sugar
- ¼ cup water
- ¼ cup mirin
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 3 tablespoons gochujang
- 1 tablespoon minced fresh ginger
- 4 cloves garlic minced
- ½ teaspoon ground black pepper
- 2 tablespoon cornstarch + 2 tablespoons water
For the Chicken
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 green onion thinly sliced
- Sesame seeds for garnish
Instructions
- Add the soy sauce, brown sugar, water, mirin, sesame oil, rice vinegar, gochujang, ginger, garlic and pepper to a small saucepan. Bring the mixture to a simmer.¾ cup low-sodium soy sauce, ¾ cup brown sugar, ¼ cup water, ¼ cup mirin, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 3 tablespoons gochujang, 1 tablespoon minced fresh ginger, 4 cloves garlic, ½ teaspoon ground black pepper
- In a small bowl, stir the cornstarch and water together.2 tablespoon cornstarch
- Remove the pot from the heat, add the cornstarch slurry and whisk to combine. Return the sauce to a simmer and cook until thickened, about 1-2 minutes. Set aside to cool completely.
- Place the chicken in a large bowl. Pour half the sauce over the chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours and up to 8 hours. Reserve the remaining BBQ sauce for serving.3 pounds bone-in, skin-on chicken thighs
- Heat your grill, or grill pan, to medium-high heat. Place the chicken on the grill, skin side down. Cook for 10 minutes or until the skin is crisp.
- Turn the chicken, lower the heat and continue to cook until the chicken is cooked through.
- Remove from the grill, garnish with green onions, sesame seeds, and serve with the remaining BBQ sauce.1 green onion, Sesame seeds
Becky’s Tips
- To bake this recipe, place the chicken in a baking dish and cook in a 375°F oven for 20 minutes. Flip and cook for another 15 minutes or until cooked through.
- Make sure the sauce cools completely before pouring over the chicken.
- The gochujang can be replaced with 1-3 tablespoons of chili-garlic sauce or sriracha.
- Properly cooked chicken should be 165°F internally.
Nutrition information is automatically calculated, so should only be used as an approximation.
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