Description
This Korean BBQ Chicken recipe offers a delicious, homemade alternative to takeout with a flavorful marinade of soy sauce, gochujang, brown sugar, and aromatics. Perfectly cooked on a grill pan, skillet, or in the oven, this tender chicken pairs beautifully with rice, scallions, and optional Korean-inspired sides for a satisfying meal.
Ingredients
Scale
Chicken Marinade
- ¼ cup soy sauce
- ¼ cup gochujang Korean red pepper paste
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seed oil
- 2 tablespoons grated ginger
- 6 cloves garlic, grated
- 2 lbs skinless boneless chicken thighs, patted dry
Serve Suggestions
- white rice
- scallions, sliced thin
- sesame seeds
Optional Toppings
- kimchi
- sliced cucumbers or Korean cucumber banchan side dish
- seaweed salad
- lettuce leaves for wraps
Instructions
- Prepare Marinade: In a small bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame seed oil, grated ginger, and grated garlic. Taste and adjust the seasoning as preferred. Reserve ¼ cup of the marinade to use later for basting the chicken.
- Marinate Chicken: Place the chicken thighs and marinade into a gallon Ziploc bag, massage to coat well, and remove excess air before sealing. Refrigerate for at least 2 hours and up to overnight for deeper flavor. Remove chicken from the fridge 30 minutes before cooking to allow it to come to room temperature.
- Cook on Grill or Skillet: Heat a grill pan, open-flame grill, or skillet over medium-high heat and lightly oil or spray the surface. Remove chicken from marinade and let excess drip off. Cook chicken undisturbed for about 5 minutes per side until charred marks appear and internal temperature reaches 165°F. Cook in batches if necessary to prevent overcrowding.
- Rest and Baste: Transfer chicken to a plate and let rest for 5 minutes. While resting, baste chicken with the reserved marinade to enhance flavor and moisture.
- Oven Cooking Option: Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with foil and lightly oil or spray it. Arrange chicken pieces spaced apart for crispy edges. Bake for 20 to 30 minutes until internal temperature reads 165°F. For a slight charred finish, broil for 30 seconds to 1 minute. Let rest for 5 minutes and baste with the reserved marinade before serving.
- Serve: Slice cooked chicken and serve over white rice. Garnish with sliced scallions and sesame seeds. Add optional sides such as kimchi, sliced cucumbers or Korean cucumber banchan, seaweed salad, or lettuce leaves for wraps to complete the meal. Enjoy your homemade Korean BBQ chicken!
Notes
- Store cooled, cooked Korean BBQ chicken in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended as it will dry out the chicken and sauce, resulting in a loss of moisture and flavor.
- Use a grill pan, open-flame grill, or skillet to achieve authentic charred flavor; if using skillet, cook in batches to avoid overcrowding.
- Allow chicken to rest before slicing to retain juices and ensure tenderness.
- Adjust gochujang quantity to your preferred spice level.
- Letting the chicken come to room temperature before cooking promotes even cooking.
