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–+ servings
Smoked chicken thighs topped with sliced green onions and sesame seeds, and a scoop of rice on a black platter.
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Korean BBQ Chicken

This incredibly tender and charred Korean BBQ Chicken with a sticky, glossy glaze and crispy edges helps you bring restaurant-quality flavors home. With this easy recipe, you'll turn your backyard into your favorite Korean BBQ spot!
Prep Time10 minutes
Cook Time30 minutes
Marinating Time4 hours
Total Time4 hours 40 minutes
Course: Main Course, Main Dish
Cuisine: Barbecue, Korean, Korean BBQ
Keyword: Korean BBQ Chicken
Servings: 4 people
Author: Susie Bulloch

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts

Korean BBQ Marinade

  • 1 cup soy sauce
  • ½ cup dark brown sugar
  • ¼ cup mirin rice wine
  • ¼ cup rice wine vinegar
  • 2 Tablespoons gochujang paste chili paste
  • 1 Tablespoon sesame oil
  • 4 cloves garlic finely minced
  • 2 teaspoons fresh ginger grated

Instructions

  • Marinate the chicken. Combine all the ingredients for the marinade in a large bowl or gallon-size zip-top bag. Place the chicken in the marinade, then cover or seal. Place in the refrigerator for at least 4 hours. You can go overnight if you have the time, but don’t go any longer than 24 hours or your meat can become grainy.
    1 cup soy sauce, ½ cup dark brown sugar, ¼ cup mirin, ¼ cup rice wine vinegar, 2 Tablespoons gochujang paste, 1 Tablespoon sesame oil, 4 cloves garlic, 2 teaspoons fresh ginger, 1 ½ pounds boneless, skinless chicken breasts
  • Preheat the grill. Set your grill up for two-zone grilling with an overall temperature around 375 degrees F. This means that one side of the grill is hot (burner set to high, or charcoal stacked to one side), while the other side is cool (burners off or no charcoal).
  • Make the baste. Remove the chicken from the marinade and remove any excess marinade with a paper towel. Transfer the remaining marinade to a pan, then bring to a boil over medium heat. This makes the marinade food-safe to use as a baste later.
  • Grill the chicken. Place the marinated chicken thighs on the indirect heat side of the grill for 10-12 minutes per side. Once the chicken reaches an internal temperature of 155 degrees F in the thickest part of the meat using a reliable meat thermometer, it’s ready for direct heat.
  • Baste the chicken. Move the chicken to the direct heat side of the grill, then use a basting brush to add some of the cooked marinade. Give the chicken 2-3 minutes per side to develop some charring, while continuing to baste occasionally. Your chicken is done grilling when it reaches an internal temperature of 175-180 degrees F in the thickest part of the meat.
  • Rest, serve, and enjoy. Once your chicken reaches a food-safe internal temperature, transfer it to a cutting board. Allow the chicken to rest for 5-10 minutes so the juices can redistribute. After that, garnish with sesame seeds and sliced green onions, serve with rice, and enjoy!

Nutrition

Calories: 402kcal | Carbohydrates: 40g | Protein: 43g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 3560mg | Potassium: 835mg | Fiber: 1g | Sugar: 32g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg