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.
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)
Instructions
Preparation
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger until smooth.
- Add chicken thighs to the marinade and ensure they are fully coated. Cover and refrigerate for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat (375°F / 190°C).
- 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).
- 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.