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featured korean bbq chicken.

Korean BBQ Chicken Recipe

Course: Dinner, Main Course
Cuisine: asian, korean
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinade Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Calories: 624kcal
Author: Becky Hardin
This grilled BBQ chicken has the most deliciously spicy Korean-inspired sauce and marinade. This tasty KBBQ chicken has a real kick!
Print Recipe

Equipment

Ingredients

For the Sauce

  • ¾ cup low-sodium soy sauce
  • ¾ cup brown sugar
  • ¼ cup water
  • ¼ cup mirin
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons gochujang
  • 1 tablespoon minced fresh ginger
  • 4 cloves garlic minced
  • ½ teaspoon ground black pepper
  • 2 tablespoon cornstarch + 2 tablespoons water

For the Chicken

  • 3 pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 green onion thinly sliced
  • Sesame seeds for garnish

Instructions

  • Add the soy sauce, brown sugar, water, mirin, sesame oil, rice vinegar, gochujang, ginger, garlic and pepper to a small saucepan. Bring the mixture to a simmer.
    ¾ cup low-sodium soy sauce, ¾ cup brown sugar, ¼ cup water, ¼ cup mirin, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 3 tablespoons gochujang, 1 tablespoon minced fresh ginger, 4 cloves garlic, ½ teaspoon ground black pepper
    korean bbq sauce simmering in a saucepan.
  • In a small bowl, stir the cornstarch and water together.
    2 tablespoon cornstarch
    cornstarch slurry in a glass bowl.
  • Remove the pot from the heat, add the cornstarch slurry and whisk to combine. Return the sauce to a simmer and cook until thickened, about 1-2 minutes. Set aside to cool completely.
    thickened korean bbq sauce in a saucepan with a whisk.
  • Place the chicken in a large bowl. Pour half the sauce over the chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours and up to 8 hours. Reserve the remaining BBQ sauce for serving.
    3 pounds bone-in, skin-on chicken thighs
    chicken thighs and drumsticks marinating in korean bbq sauce in a glass bowl with plastic wrap over top.
  • Heat your grill, or grill pan, to medium-high heat. Place the chicken on the grill, skin side down. Cook for 10 minutes or until the skin is crisp.
    3 pieces of chicken on a grill pan.
  • Turn the chicken, lower the heat and continue to cook until the chicken is cooked through.
    grilled korean bbq chicken on a grill pan.
  • Remove from the grill, garnish with green onions, sesame seeds, and serve with the remaining BBQ sauce.
    1 green onion, Sesame seeds

Notes

  • To bake this recipe, place the chicken in a baking dish and cook in a 375°F oven for 20 minutes. Flip and cook for another 15 minutes or until cooked through.
  • Make sure the sauce cools completely before pouring over the chicken.
  • The gochujang can be replaced with 1-3 tablespoons of chili-garlic sauce or sriracha.
  • Properly cooked chicken should be 165°F internally.
Storage: Store Korean BBQ chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.5pound | Calories: 624kcal | Carbohydrates: 39g | Protein: 35g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1382mg | Potassium: 591mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg