If you’re craving a dish that perfectly blends bold, smoky flavors with a touch of sweetness and spice, this Korean BBQ Chicken Recipe is exactly what you need. It’s a fantastic way to bring the vibrant tastes of Korean cuisine right into your home kitchen. Juicy, tender chicken thighs and drumsticks are marinated in a luscious sauce made with soy, brown sugar, gochujang, and aromatic garlic and ginger, then grilled to perfection. Whether you’re a BBQ enthusiast or simply love exploring delicious global flavors, this recipe is sure to become a favorite go-to for weeknight dinners or weekend gatherings alike.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step in creating this Korean BBQ Chicken Recipe. Each item plays a crucial role, from building that iconic savory-sweet marinade to ensuring the chicken stays juicy and flavorful as it cooks.
- Low-sodium soy sauce: Provides a salty, umami base without overpowering the dish.
- Brown sugar: Adds a rich sweetness that balances out the spicy and salty elements perfectly.
- Water: Helps to blend all the flavors smoothly in the sauce.
- Mirin: A sweet rice wine that lends a subtle tang and depth to the marinade.
- Sesame oil: Brings a nutty aroma and richness that’s signature to Korean cooking.
- Rice vinegar: Gives a mild acidity that brightens the sauce.
- Gochujang: This Korean chili paste is the heart of the recipe, offering smokiness, spice, and umami.
- Fresh ginger: Minced for warmth and a tiny zing that wakes up your taste buds.
- Garlic: Adds a fragrant punch, essential for any BBQ marinade.
- Ground black pepper: Injects a subtle heat and complexity.
- Cornstarch: Used to thicken the sauce, giving it a glossy finish that clings beautifully to the chicken.
- Bone-in, skin-on chicken thighs and drumsticks: These cuts hold moisture well and crisp up nicely on the grill.
- Green onion: Thinly sliced for a fresh, bright garnish.
- Sesame seeds: Toasted to add crunch and a hint of nuttiness when sprinkled on top.
How to Make Korean BBQ Chicken Recipe
Step 1: Simmer the Sauce
Start by combining soy sauce, brown sugar, water, mirin, sesame oil, rice vinegar, gochujang, fresh ginger, garlic, and black pepper in a small saucepan. Gently bring this mixture to a simmer to marry all these vibrant flavors together. This step is where the magic begins, transforming simple ingredients into a deeply flavorful marinade.
Step 2: Prepare the Thickening Slurry
In a small bowl, mix cornstarch with water to create a slurry. This will later help thicken your sauce to the perfect consistency that will beautifully coat the chicken.
Step 3: Thicken the Sauce
Remove the saucepan from heat and whisk in the cornstarch slurry. Return to a simmer and continue cooking for 1-2 minutes until the sauce thickens. Set it aside to cool completely, which ensures the flavors develop fully before marinating the chicken.
Step 4: Marinate the Chicken
Place your chicken thighs and drumsticks into a large bowl. Pour half of the cooled Korean BBQ sauce over the chicken, tossing to coat every piece thoroughly. Cover and pop it into the fridge to marinate for at least 2 hours, or up to 8 hours if you plan ahead. The reserved sauce will be your finishing touch when serving.
Step 5: Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Place the chicken skin-side down first to get that irresistibly crisp skin we all love, grilling for about 10 minutes. This step not only adds texture but also locks in the juicy goodness inside.
Step 6: Cook Through on Lower Heat
Flip the chicken, reduce the heat slightly, and continue grilling until the chicken is cooked through and reaches a safe internal temperature. This slower finish ensures the meat stays tender and succulently flavorful without burning the sauce.
Step 7: Garnish and Serve
Once off the grill, give your chicken a sprinkle of thinly sliced green onions and toasted sesame seeds. Serve alongside the remaining Korean BBQ sauce for dipping or drizzling, and watch everyone’s eyes light up with the first bite.
How to Serve Korean BBQ Chicken Recipe
Garnishes
Simple garnishes like fresh green onions and toasted sesame seeds add not just a pop of color but also layers of fresh, nutty flavor that complement the richness of the grilled chicken wonderfully. These finishing touches elevate the dish, making it look as good as it tastes.
Side Dishes
Korean BBQ Chicken pairs beautifully with steamed white rice or fragrant jasmine rice, which soak up all that delicious sauce. For a balanced meal, toss in some crisp pickled vegetables or a simple cucumber salad to add brightness and a crunch contrast to the tender chicken.
Creative Ways to Present
For an eye-catching presentation, serve the chicken sliced on a large platter layered over a bed of leafy greens. Drizzle with extra sauce and scatter garnishes generously. You can also build an interactive meal by offering lettuce leaves, kimchi, and dipping sauces for guests to assemble their own Korean BBQ wraps.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean BBQ Chicken in an airtight container in the refrigerator for up to 3 days. Keeping the sauce separate if possible helps maintain the texture of the chicken skin and prevents it from becoming soggy.
Freezing
This chicken freezes well if you want to prep in advance. Wrap it tightly or place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, warm the chicken gently in the oven at 350°F (175°C) until heated through, which helps preserve the crispy skin. A quick zap in the microwave is also fine if you’re short on time, but it might soften the skin slightly. Reheat the leftover sauce separately for a fresh drizzle.
FAQs
Can I use boneless chicken for this Korean BBQ Chicken Recipe?
Absolutely! While bone-in, skin-on chicken is recommended for juiciness and flavor, boneless thighs or breasts can be used. Just adjust the cooking time accordingly to avoid drying out the meat.
Is gochujang spicy?
Gochujang has a mild to moderate heat level, balanced with sweetness and savory depth. If you’re sensitive to spice, start with less and adjust according to your taste in the sauce.
Can I make the sauce ahead of time?
Yes, the Korean BBQ sauce can be made a day or two ahead and stored in the fridge in a sealed container. The flavors actually deepen and improve with a bit of resting time.
What is the best way to get crispy skin on the chicken?
Start with a hot grill and place the chicken skin-side down first without moving it too much. This helps render the fat and crisp up the skin. Cooking over direct high heat initially followed by lower heat finishes cooking while maintaining that crispiness.
Can I cook this Korean BBQ Chicken Recipe indoors?
Definitely! If you don’t have a grill, use a grill pan or a cast-iron skillet on the stovetop. You can also broil it in the oven, just keep an eye to prevent burning while achieving that charred flavor.
Final Thoughts
There’s something truly special about making the Korean BBQ Chicken Recipe at home—it brings a perfect harmony of sweet, spicy, and savory flavors right to your dinner table with minimal fuss. From the vibrant marinade to that irresistible charred, crispy chicken skin, this dish is sure to become a treasured recipe you’ll reach for again and again. Give it a try, and trust me, your taste buds will thank you!
Print
Korean BBQ Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes (including marinating)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Description
This Korean BBQ Chicken recipe features tender, juicy chicken thighs and drumsticks marinated in a flavorful homemade sauce made with soy sauce, brown sugar, gochujang, and aromatic spices. Grilled to perfection with a crispy skin, this dish is garnished with sesame seeds and green onions for a classic Korean touch.
Ingredients
BBQ 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 tablespoons cornstarch + 2 tablespoons water (for slurry)
Chicken
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
Garnish
- 1 green onion, thinly sliced
- Sesame seeds, for garnish
Instructions
- Make the sauce: Add the soy sauce, brown sugar, water, mirin, sesame oil, rice vinegar, gochujang, ginger, garlic, and black pepper to a small saucepan and bring the mixture to a simmer.
- Prepare cornstarch slurry: In a small bowl, mix the cornstarch and water until smooth.
- Thicken the sauce: Remove the saucepan from heat, stir in the cornstarch slurry, whisk to combine, then return to a simmer and cook for 1-2 minutes until thickened. Set aside to cool completely.
- Marinate the chicken: Place the chicken in a large bowl, pour half of the cooled BBQ sauce over it, and toss to coat evenly. Cover and refrigerate for at least 2 hours and up to 8 hours to allow flavors to penetrate. Reserve the remaining sauce for serving.
- Preheat the grill: Heat your grill or grill pan to medium-high heat.
- Grill the chicken (skin side down): Place the marinated chicken skin side down on the grill and cook for about 10 minutes until the skin is crisp and golden.
- Cook through: Flip the chicken, reduce the heat to medium or medium-low, and continue cooking until fully cooked through (internal temperature of 165°F / 74°C), about another 10 minutes depending on thickness.
- Serve: Remove chicken from the grill, garnish with thinly sliced green onions and a sprinkle of sesame seeds. Serve with the reserved BBQ sauce on the side for dipping or drizzling.
Notes
- Marinating the chicken for at least 2 hours allows the flavors to fully penetrate for a delicious result.
- If you don’t have a grill, you can use a grill pan or broiler as alternatives.
- Check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
- Gochujang can be adjusted to taste depending on your preferred spice level.
- The leftover BBQ sauce can be refrigerated for up to 3 days.
