Loading...

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.

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.

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.

Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.

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.

Once cooked, transfer the Korean BBQ chicken to a serving platter. Garnish with toasted sesame seeds and sliced green onions.

Serve immediately with steamed rice and your favorite Korean side dishes.


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.

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.

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.

Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.

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.

Once cooked, transfer the Korean BBQ chicken to a serving platter. Garnish with toasted sesame seeds and sliced green onions.

Serve immediately with steamed rice and your favorite Korean side dishes.
