korean barbecue chicken recipe
- The Best korean barbecue chicken recipe
- Crispy Korean-Style BBQ Chicken with Sweet-Savory Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Korean-Style BBQ Chicken with Sweet-Savory Glaze Works
- ❓ Frequently Asked Questions About Crispy Korean-Style BBQ Chicken with Sweet-Savory Glaze
The Best korean barbecue chicken recipe
What I really enjoy about this recipe is how adaptable it is. It’s great for everyday meals—whether you’re serving it with rice and steamed veggies or using it in wraps or salads. Plus, it’s a healthier take on barbecue because the marinade cuts down on heavy sauces, and the chicken stays moist without being overly greasy. My kids especially like it because it’s not too spicy, and the flavors are sweet enough to make it feel indulgent without being too heavy. It’s the kind of dish that feels like a little treat, but it’s also so easy to make that it never feels like a chore. Plus, the kids love watching the chicken cook on the grill or skillet—it’s a fun part of the meal.
Crispy Korean-Style BBQ Chicken with Sweet-Savory Glaze
A juicy, marinated chicken thigh recipe infused with bold Korean flavors, served with a crispy dough wrap and a tangy-sweet sauce. Perfect for a weeknight dinner with friends.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 cup warm water
- 1 large onion, thinly sliced
- 1 cup shredded cabbage
- 1 green onion, sliced
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a bowl, combine chicken thighs with soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and smoked paprika. Marinate for at least 15 minutes, turning occasionally. -
2
Preheat a skillet over medium-high heat. Add the marinated chicken and cook for 5–6 minutes per side until golden and crispy. Remove from skillet and set aside. -
3
In the same skillet, add gochujang, honey, rice vinegar, soy sauce, garlic, ginger, and sesame oil. Stir until smooth and slightly thickened. Pour over the chicken. -
4
Mix flour, salt, sugar, and baking powder with warm water to form a soft dough. Roll out to about 1/8-inch thickness and cut into strips. -
5
Arrange sliced onion and shredded cabbage on plates. Place a chicken thigh on top, wrap with dough strips, and fold the sides inward. Secure with a toothpick if needed. -
6
Bake for 15–20 minutes at 400°F (200°C) until the dough is golden and crispy. Garnish with sliced green onion before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven
- Skillet
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, remove the skin from the chicken before marinating.
- Adjust the glaze sweetness by adding more honey or gochujang to taste.
- Serve with kimchi or steamed rice for a complete meal.
Watch Video Of How Crispy Korean-Style BBQ Chicken with Sweet-Savory Glaze Works
❓ Frequently Asked Questions About Crispy Korean-Style BBQ Chicken with Sweet-Savory Glaze
1. What is the best way to keep the chicken juicy when grilling Korean barbecue style?
To maintain moisture, pat the chicken dry before marinating and avoid overcrowding the grill. Cook in batches if needed, and baste with extra marinade every 5–7 minutes to lock in juices. Resting the chicken for 5 minutes before slicing also helps retain tenderness.
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2. Can I use store-bought marinade instead of making my own?
Yes, you can substitute a pre-made Korean barbecue or teriyaki marinade, but adjust the ratio to ensure enough flavor penetration. For example, use ½ cup marinade for 1–1½ pounds of chicken. If the store-bought version is too sweet or salty, reduce it by half in the recipe.
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3. What’s the ideal temperature for grilling Korean-style chicken?
For a traditional grill, aim for medium-high heat (around 400°F–450°F) on both sides. If using a gas grill, preheat for 10 minutes to ensure even heat. For indoor ovens, broil for 10–12 minutes, checking for doneness at 165°F internal temperature.
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4. How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer. It should also look slightly charred on the edges and pull apart easily when tested with a fork. Avoid overcooking, as it dries out quickly.
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5. Should I marinate the chicken overnight, or is a few hours enough?
While overnight marinating enhances flavor, a 4–6 hour marinade works well for most recipes. If short on time, use a high-quality marinade and cook at a slightly lower temperature to allow deeper flavor absorption.
