Korean BBQ Chicken Thighs

Overhead finished shot of korean bbq chicken on serving plate.

Course: Main Course

Cuisine: Korean

Prep Time: 5

Cook Time: 10

Marinating Time: 8

Total Time: 8 15

Servings: people

Calories: 633kcal

Author: Platings and Pairings

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.

Print Recipe

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

For Serving

Rice

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.

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

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