Korean BBQ Chicken Recipe
Succulent and bursting with flavor, this Korean BBQ Chicken is slathered with an easy homemade Korean BBQ sauce and grilled to perfection.
How to Make the Best Korean BBQ Chicken
Korean BBQ chicken is one of those dishes that instantly transports you to the bustling streets of Seoul. The combination of sweet, spicy, and savory flavors creates a taste experience that’s absolutely irresistible. This recipe uses gochujang, the fermented Korean chili paste that gives the dish its signature kick and deep umami flavor.
The secret to perfect Korean BBQ chicken is all in the marinade and the grilling technique. The gochujang provides heat and depth, while maple syrup adds just the right amount of sweetness to balance everything out. Sesame oil brings that nutty aroma, and fresh ginger and garlic round out the flavor profile beautifully. Marinating for at least two hours allows all these flavors to penetrate the chicken thighs.
Grilling over high heat gives you those beautiful caramelized char marks while keeping the inside juicy and tender. Serve this Korean BBQ chicken over steamed rice with some pickled vegetables and kimchi on the side for an authentic Korean dining experience right at home.
Korean BBQ Chicken
Succulent and bursting with flavor, this Korean BBQ Chicken is slathered with an easy homemade Korean BBQ sauce and grilled to perfection.
Ingredients
Chicken
Korean BBQ Marinade
Instructions
Prepare the Marinade
- Sprinkle lightly with salt on both sides of the chicken thighs (optional—omit for lower sodium).
- Blend the marinade ingredients with a blender for a smoother sauce.
- Set 1/4 cup of the marinade aside to brush on the chicken while grilling.
Marinate the Chicken
- Place chicken thighs in the marinade and refrigerate for at least 2 hours and up to 8 hours. More flavor will infuse the longer you marinate.
Grill the Chicken
- Preheat the grill to high and brush grill grates with oil if needed.
- Using tongs, let marinade drip off each piece before placing on the grill.
- If the grill flares, lightly spray the flame out (don't spray the chicken).
- Grill each side until deep grill marks appear, about 5-7 minutes per side.
- Lower heat and continue cooking low and slow until cooked through to 170-180°F internal temperature.
- Brush with reserved marinade during the last few minutes of cooking.
Notes
- Allow 2 hours of marination time for best results.
- You can substitute honey or brown sugar for the maple syrup.
- For a spicier version, add an extra teaspoon of gochugaru flakes.
- This recipe also works great with chicken breasts—just adjust cooking time accordingly.
