Sticky, savory, and just a little spicy, this Korean BBQ Chicken delivers big flavor with almost no effort. Juicy chicken thighs soak up a sweet and tangy gochujang marinade, then cooked with beautifully caramelized edges on the grill or in the oven.
Serve the chicken over fluffy Instant Pot rice with cool cucumber slices, green onions, and a sprinkle of sesame seeds for an easy homemade dinner that tastes like it’s been made by your favorite Korean restaurant.
Table of Contents
Ingredient notes
- Chicken thighs – Boneless, skinless chicken thighs stay juicy and tender, and they hold up well to a long marinade and the high heat of the grill or oven.
- Gochujang marinade – This deeply flavorful gochujang marinade combines sweet, savory, and mildly spicy gochujang paste, low sodium soy sauce, honey, rice vinegar, mirin, sesame oil, and fresh garlic.
- Garnishes – Green onions, cucumber, and sesame seeds are simple garnishes that add freshness, crunch, and color to finish the dish.
- Rice – Steamed white rice is the perfect base for soaking up the extra sauce.
How to make it
Step 1
Marinate the chicken
- Blend the marinade ingredients in a blender until completely smooth.
- Add the chicken thighs to a large zip-top bag and pour in the marinade, reserving ¼ cup in a small container to use later.
- Place the sealed bag in the fridge to marinate for 8 to 24 hours.
Step 2
Cook the chicken
- To grill: Heat the grill to medium-high. Close the lid and cook for 5 to 6 minutes, then flip and cook for another 5 to 6 minutes.
- To bake: Heat the oven to 500°F. Arrange the chicken in a 13×9-inch roasting pan and pour in 1 cup of water. Bake uncovered for 30 minutes, then cover the pan loosely with foil and bake 15 minutes more.
- Chicken is done when it reaches an internal temperature of 165°F.
Step 3
Finish and serve
- Drizzle the reserved marinade over the cooked chicken.
- Top with sliced green onions and sesame seeds and serve with rice and cucumber slices.
Ways to enjoy Korean BBQ chicken
Korean BBQ chicken is an easy way to add a boost of protein and flavor to all kinds of meals. Here are some delicious ways to serve it that’s sure to bring a sweet and savory kick to every bite:
- Chicken rice bowl – Slice the chicken over warm rice with cucumbers, shredded carrots, and a drizzle of extra sauce.
- Lettuce wraps – Spoon sliced chicken into butter lettuce cups with rice and a spoonful of kimchi for a lighter, low-carb option.
- Noodles – Toss the sliced chicken with cooked noodles and extra vegetables for a hearty noodle dish.
- Tacos or sliders – Pile into warm tortillas or mini buns with crunchy slaw and a squeeze of lime.
- Salad topper – Serve over mixed greens with cucumbers, carrots, and a sesame dressing for a protein-packed salad.
Tips and tricks
- Don’t skip the marinating time. Give the chicken at least 8 hours in the fridge so the flavors can really sink in. Up to 24 hours works well too.
- Save some marinade before the chicken goes in. Raw chicken contaminates whatever it touches, so set aside the ¼ cup of reserved sauce before adding the chicken to the bag.
- Shake off the excess marinade before cooking. Too much sauce on the surface of the chicken thighs can burn on the grill before the chicken cooks through.
- Keep the grill lid closed so the heat stays steady and the chicken cooks evenly on both sides.
- Use a digital thermometer. Chicken thighs are done when they reach an internal temperature of 165°F. Using a digital thermometer removes any guesswork.
- If you love heat, stir an extra spoonful of gochujang or a pinch of red pepper flakes into the reserved marinade sauce.
- The marinade can be made up to 3 days in advance and kept in the refrigerator, so your dinner prep is even faster.
Variations
Adapt this recipe with simple ingredient swaps and additions. There’s a version below to match every preference:
- Chicken breasts – Use boneless, skinless chicken breasts and keep a close watch while they cook since they dry out faster than thighs.
- Skewers – Cut the chicken into chunks, thread onto skewers, and grill for a fun hand-held version.
- Air fryer Korean BBQ chicken – Cook the marinated thighs in an air fryer at 380°F for 18 to 22 minutes, flipping halfway, until they reach an internal temperature of 165°F.
- Gluten-free – Use tamari instead of soy sauce and check that your gochujang is labeled gluten-free, as many brands contain wheat.
- Low-carb – Serve over cauliflower rice instead of white rice.
- Roasted garlic – An easy way to add extra depth to the marinade is to use caramelized roasted garlic instead of fresh cloves.
Serving suggestions
This Korean BBQ chicken recipe is the kind of dish that pairs beautifully with a variety of sides! Here are some of my favorites:
- Rice – Classic steamed white rice, jasmine rice, brown rice, garlic rice, or cauliflower rice
- Noodles – Japchae, lo mein, or soba noodles tossed in a little sesame oil
Apart from these side dishes, I love to garnish this Korean BBQ chicken with green onions, sesame seeds, fresh cilantro, or a squeeze of lime.
Storing
Store leftover Korean BBQ chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to keep the chicken juicy and loosen the sauce, or warm it gently in the microwave.
You can freeze any leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Erin’s wine pairings for Korean BBQ chicken
Bottles with bright acidity, a touch of sweetness, or juicy fruit counter-balance the dish’s sweet, savory, and spicy sauce. Some great choices include:
- A slightly sweet (off-dry) Riesling is one of the best pairings for this Korean BBQ chicken. Its touch of sweetness tames the heat of the gochujang, while its crisp acidity cuts through the richness of the marinade.
- A fruity, light-bodied Pinot Noir with soft tannins and red berry flavors complements the caramelized, smoky edges of the chicken without overpowering it.
- For something bubbly, a dry sparkling rosé refreshes the palate between bites and stands up nicely to the spice.
Cooking with juicy chicken thighs
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Full Recipe
Korean BBQ Chicken Thighs
This Korean BBQ chicken features juicy thighs in a sweet, tangy gochujang marinade with sticky, caramelized edges. Grill it or bake it for an easy dinner.
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Serves 4 people
Ingredients
- 2 pounds chicken thighs (boneless and skinless)
Marinade
- ¼ cup soy sauce (low sodium )
- 3 Tablespoons gochujang paste
- ¼ cup honey
- 2 Tablespoons rice vinegar
- 2 Tablespoons mirin
- 1 Tablespoon sesame oil
- 5 cloves garlic (peeled)
To Garnish
- Green onions
- Cucumber (sliced)
- Sesame seeds
For Serving
Instructions
- Puree ¼ cup soy sauce, 3 Tablespoons gochujang paste, ¼ cup honey, 2 Tablespoons rice vinegar, 2 Tablespoons mirin, 1 Tablespoon sesame oil and 5 cloves garlic in a blender.
- Put 2 pounds chicken thighs in a large ziploc bag and add all but ¼ cup of the marinade. Place in the refrigerator and allow to marinate for 8 to 24 hours.
Grill Chicken
- Preheat your grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure the internal temperature reaches 165°F. Drizzle the reserved sauce on the chicken and garnish with green onions and sesame seeds, if desired.
OR – In Oven
- Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.) Drizzle the reserved sauce on the chicken and garnish with green onions and sesame seeds, if desired.
Notes
Storing
- Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to keep the chicken juicy and loosen the sauce, or warm it gently in the microwave.
- You can freeze any leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Don’t skip the marinating time. Give the chicken at least 8 hours in the fridge so the flavors can really sink in. Up to 24 hours works well too.
- Save some marinade before the chicken goes in. Raw chicken contaminates whatever it touches, so set aside the ¼ cup of reserved sauce before adding the chicken to the bag.
- Shake off the excess marinade before cooking. Too much sauce on the surface of the chicken thighs can burn on the grill before the chicken cooks through.
- Keep the grill lid closed so the heat stays steady and the chicken cooks evenly on both sides.
- Use a digital thermometer. Chicken thighs are done when they reach an internal temperature of 165°F. Using a digital thermometer removes any guesswork.
- If you love heat, stir an extra spoonful of gochujang or a pinch of red pepper flakes into the reserved marinade sauce.
- The marinade can be made up to 3 days in advance and kept in the refrigerator, so your dinner prep is even faster.
- Chicken breasts – Use boneless, skinless chicken breasts and keep a close watch while they cook since they dry out faster than thighs.
- Skewers – Cut the chicken into chunks, thread onto skewers, and grill for a fun hand-held version.
- Air fryer Korean BBQ chicken – Cook the marinated thighs in an air fryer at 380°F for 18 to 22 minutes, flipping halfway, until they reach an internal temperature of 165°F.
- Gluten-free – Use tamari instead of soy sauce and check that your gochujang is labeled gluten-free, as many brands contain wheat.
- Low-carb – Serve over cauliflower rice instead of white rice.
- Roasted garlic – An easy way to add extra depth to the marinade is to use caramelized roasted garlic instead of fresh cloves.
Nutrition
Calories: 633kcal | Carbohydrates: 27g | Protein: 39g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1054mg | Potassium: 566mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 201IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
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