Korean BBQ Chicken

Quick Recipe Snapshot

A sticky, savory grill-night favorite that comes together with a short marinade and a hot grill. Perfect for weeknights, meal prep, or any time you want bold Korean-inspired flavors without fuss.

introduction

Korean BBQ Chicken is all about sweet-savory glaze, tender thighs, and a slightly charred finish. This version uses a simple soy-brown sugar-sesame marinade that’s fast to make and irresistible on rice bowls or salads. If you love pairing warm, sticky chicken with light sides, try a comforting chicken velvet soup alongside for a cozy meal.

Why You’ll Love This Korean BBQ Chicken:

• Big, bold sweet-and-savory flavor with minimal ingredients.
• Fast marinade and quick grill time—weeknight-friendly.
• Uses budget-friendly boneless chicken thighs for juicy results.
• Great for meal prep: slices keep well in the fridge for lunches and bowls.
• Family-friendly — appeals to kids and adults alike.

Ingredients Needed :

Protein

• 1 lb boneless, skinless chicken thighs

Sauce & Marinade

• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced

Garnish & Finish

• 2 green onions, chopped (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Step-by-Step Instructions :

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger until smooth.
2. Add chicken thighs to the marinade and ensure they are fully coated. Cover and refrigerate for at least 30 minutes.
3. Preheat your grill to medium-high heat (375°F / 190°C).
4. Remove chicken from marinade (discard leftover marinade) and grill each side for about 5-6 minutes until charred and internal temperature reaches 165°F (75°C).
5. Let the chicken rest for a few minutes before slicing. Garnish with chopped green onions and toasted sesame seeds before serving.

Serving Suggestions Korean BBQ Chicken

• Serve sliced over steamed white rice with a drizzle of extra sesame oil and quick-pickled cucumbers.
• Build a bowl with mixed greens, shredded carrots, and a soft-boiled egg for a balanced meal.
• For a fun twist, shred the leftovers and tuck into soft rolls or flatbreads—think fusion sandwiches inspired by a Chicken Philly Cheesesteak style assembly.

Tips for Success Korean BBQ Chicken

• Pat chicken dry before marinating so the glaze clings and chars nicely on the grill.
• Don’t reuse marinade as sauce unless you boil it for several minutes to kill bacteria.
• For even cooking, pound thicker thighs slightly to a uniform thickness.
• Use an instant-read thermometer to hit 165°F for safe, juicy chicken.
• If you don’t have a grill, broil on high and watch closely so the sugars don’t burn.
• For more ground-chicken recipe ideas or dinner inspiration, check a savory Salisbury steak with ground chicken for weeknight variety.

variation (if any)

• Gochujang Glaze: Add 1–2 tbsp gochujang for a spicy, tangy kick.
• Oven-Baked: Roast at 425°F for 18–22 minutes, finishing under broil for char.
• Vegetarian Swap: Marinate thick tofu slices and grill or pan-sear until crispy.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes—use boneless breasts but reduce grill time and watch for drying; remove at 160–165°F and rest.

Q: How long can I marinate the chicken?
A: At least 30 minutes is fine; up to 8 hours in the fridge yields more flavor without breaking down the texture too much.

Q: Can I make the sauce ahead of time?
A: Absolutely—mix the marinade up to 3 days in advance and store in the fridge. Add fresh garlic/ginger the day of for brightest flavor.

Q: Is this recipe freezer-friendly?
A: Cooked, sliced chicken freezes well for up to 2 months. Thaw in the fridge and reheat gently to avoid drying out.

Korean BBQ Chicken

A sticky, savory grill-night favorite that comes together with a short marinade and a hot grill. Perfect for weeknights, meal prep, or any time you want bold Korean-inspired flavors without fuss.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 320

Ingredients Method Notes

Ingredients

  

Protein

• 1 lb boneless, skinless chicken thighs

Sauce & Marinade

• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced

Garnish & Finish

• 2 green onions chopped (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Method

 

Preparation

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger until smooth.
2. Add chicken thighs to the marinade and ensure they are fully coated. Cover and refrigerate for at least 30 minutes.

Grilling

1. Preheat your grill to medium-high heat (375°F / 190°C).
2. Remove chicken from marinade (discard leftover marinade) and grill each side for about 5-6 minutes until charred and internal temperature reaches 165°F (75°C).
3. Let the chicken rest for a few minutes before slicing. Garnish with chopped green onions and toasted sesame seeds before serving.

Notes

Pat chicken dry before marinating so the glaze clings and chars nicely on the grill. Don’t reuse marinade as sauce unless you boil it for several minutes to kill bacteria. For even cooking, pound thicker thighs slightly to a uniform thickness. Use an instant-read thermometer to hit 165°F for safe, juicy chicken. If you don’t have a grill, broil on high and watch closely so the sugars don’t burn.