chicken korean barbecue recipe
The Best chicken korean barbecue recipe
I love this recipe because it’s versatile. You can grill it, pan-sear it, or even bake it, so it works for different moods—whether you’re cooking outdoors on a warm night or just need something quick in the kitchen. Plus, the chicken is packed with protein, and the veggies you serve with it (like cabbage or carrots) add fiber and vitamins. It’s not just a meal; it’s a way to bring people together, and that’s why I always make sure it’s on the menu when we’re hosting. My husband jokes that it’s the only thing he’ll eat if I’m cooking, but I don’t mind—it’s that good. And the best part? It’s something you can make ahead and reheat, so you’re not stuck in the kitchen all day. It’s practical, delicious, and always a hit.
Korean BBQ Chicken (Gochujang Marinade)
A flavorful and aromatic Korean BBQ chicken dish marinated in gochujang, garlic, and soy sauce, perfect for grilling or baking. The dish balances spicy, sweet, and savory notes with tender chicken.
🥘Ingredients
- 3 lbs boneless chicken thighs
- 2 cups gochujang (Korean red pepper paste)
- 1 cup soy sauce
- 1 cup brown sugar
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp black pepper
- 1 cup gochujang
- 1 cup water
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 clove garlic, minced
- Fresh green onions, sliced
- Sesame seeds
- Lime wedges
- Extra gochujang for drizzling
👨🍳Directions
-
1
Preheat grill or grill pan to medium-high heat. If baking, preheat oven to 400°F (200°C). -
2
In a large bowl, combine gochujang, soy sauce, brown sugar, garlic, ginger, sesame oil, honey, rice vinegar, and black pepper. Mix well. -
3
Add chicken thighs to the marinade and ensure they are fully coated. Cover and refrigerate for at least 2 hours (or overnight for best results). -
4
Remove chicken from the marinade and discard the marinade (or save for sauce). Place chicken on the grill or grill pan, skin-side down if using thighs. Grill for 6-8 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). If baking, place chicken on a lined baking sheet and bake for 25-30 minutes, turning halfway. -
5
While chicken cooks, prepare the sauce by mixing gochujang, water, soy sauce, sugar, and garlic in a small bowl. -
6
Once chicken is cooked, transfer it to a serving plate. Drizzle with the sauce and garnish with sliced green onions, sesame seeds, and lime wedges.
🔧Equipment
- Mixing bowls
- Ziploc bag or large container
- Grill or grill pan
- Oven (if baking)
- Cutting board
- Sharp knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, marinate chicken overnight.
- Adjust spice level by reducing or increasing gochujang.
- Use chicken breasts instead of thighs if preferred, but marinate longer (up to 4 hours).
- Serve with steamed rice, kimchi, or pickled vegetables.
Watch Video Of How Korean BBQ Chicken (Gochujang Marinade) Works
❓ Frequently Asked Questions About Korean BBQ Chicken (Gochujang Marinade)
What is the best way to marinate chicken for Korean barbecue?
For the best flavor, marinate chicken in a mix of 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp gochujang (Korean red pepper paste), 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp black pepper, and 1 tbsp toasted sesame seeds. Marinate for at least 2 hours (or overnight) for deeper flavor penetration.
How do I achieve tender and juicy chicken for Korean barbecue?
For tender chicken, soak the chicken in a cold brine of 1 cup water, 1 cup white vinegar, and 1 tbsp salt for 30 minutes before marinating. Additionally, baste the chicken with melted butter or a mix of butter and oil while grilling to keep it moist.
What type of chicken is best for Korean barbecue?
The best cuts for Korean BBQ are thighs (especially bone-in) and drumsticks, as they stay juicier than breasts. For extra flavor, try chicken liver or wings—they absorb marinade well and cook quickly.
How do I prepare the side dishes (banchan) for Korean BBQ?
Common sides include:
– Kimchi (fermented spicy cabbage)
– Sautéed spinach (jeonji babigae) with garlic and sesame oil
– Pickled radish (danmuji) in vinegar and sugar
– Steamed rice (essential for balancing flavors)
For easy prep, use store-bought kimchi or quick-pickled veggies.
What’s the ideal grilling method for Korean BBQ chicken?
Use a hot grill or grill pan (medium-high heat) and high heat for searing. For best results:
– Preheat the grill to very hot (400°F+/200°C+).
– Grill for 6-8 minutes per side (thighs/drumsticks) until skin is crispy and internal temp reaches 165°F (74°C).
– Baste with marinade every 2-3 minutes for extra flavor.
– Rest for 5 minutes before serving to retain juices.
