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chicken korean barbecue recipe

Korean BBQ Chicken Recipe Card

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 ½ lbs boneless skinless chicken thighs (or breasts)
  • 2 tbsp vegetable oil for cooking
  • For the Marinade:
  • ¼ cup soy sauce
  • 2 tbsp brown sugar or honey
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 –2 tsp gochujang Korean chili paste — optional for spice
  • ½ tsp black pepper
  • 2 green onions chopped (optional)
  • 1 tsp toasted sesame seeds for garnish

Method
 

Prepare Marinade:
  1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, and black pepper.
Marinate Chicken:
  1. Place chicken in a resealable bag or shallow dish. Pour marinade over chicken, ensuring all pieces are coated. Marinate at least 30 minutes, preferably 1 hour in the fridge.
Cook Chicken:
    Grill:
    1. Preheat grill to medium-high heat and cook chicken 6–8 minutes per side until fully cooked.
    Pan-Sear:
    1. Heat vegetable oil in a skillet over medium-high heat. Cook chicken 6–8 minutes per side until golden and cooked through.
    Oven:
    1. Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet and bake 15–20 minutes, flipping halfway.
    Serve:
    1. Slice chicken, drizzle with any leftover marinade (optional, make sure it’s boiled first if raw), and garnish with green onions and sesame seeds.

    Notes

    For best flavor, use chicken thighs — they stay juicier than breasts.
    Adjust sweetness or spice to taste by adding more sugar/honey or gochujang.
    Serve with steamed rice, kimchi, or sautéed vegetables for a complete meal.
    Leftover Korean BBQ chicken is excellent in wraps, salads, or fried rice.