Korean BBQ Chicken
Korean BBQ Chicken
Ingredients
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon gochujang, (Korean chili paste, optional for heat)
- 1/2 teaspoon black pepper
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, gochujang (if using), and black pepper until the sugar is dissolved.
⏱️ 5 min
- 2
Add the cut chicken thighs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
Preheat your grill to medium-high heat (about 400°F) or a large skillet over medium-high heat. If using a skillet, add 1 tablespoon of cooking oil (such as vegetable or canola) to prevent sticking.
⏱️ 5 min•🌡️ 400
- 4
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 2 min
- 5
Place the chicken pieces on the preheated grill or in the hot skillet. Cook for 4-6 minutes per side, or until the chicken is cooked through and has nice char marks.
⏱️ 15 min
- 6
Once cooked, transfer the Korean BBQ chicken to a serving platter. Garnish with toasted sesame seeds and sliced green onions.
⏱️ 3 min
- 7
Serve immediately with steamed rice and your favorite Korean side dishes.
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Chicken
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon gochujang, (Korean chili paste, optional for heat)
- 1/2 teaspoon black pepper
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, gochujang (if using), and black pepper until the sugar is dissolved.
⏱️ 5 min - 2
Add the cut chicken thighs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
Preheat your grill to medium-high heat (about 400°F) or a large skillet over medium-high heat. If using a skillet, add 1 tablespoon of cooking oil (such as vegetable or canola) to prevent sticking.
⏱️ 5 min•🌡️ 400 - 4
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 2 min - 5
Place the chicken pieces on the preheated grill or in the hot skillet. Cook for 4-6 minutes per side, or until the chicken is cooked through and has nice char marks.
⏱️ 15 min - 6
Once cooked, transfer the Korean BBQ chicken to a serving platter. Garnish with toasted sesame seeds and sliced green onions.
⏱️ 3 min - 7
Serve immediately with steamed rice and your favorite Korean side dishes.