Korean BBQ Chicken
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Get ready to fall in love with this Korean BBQ Chicken recipe. It’s sweet, savory, slightly spicy, and packed with flavor! Juicy chicken thighs are covered in a homemade dry rub, grilled to perfection, then finished with a delicious Korean BBQ sauce. It’s an easy weeknight dinner that tastes like it came straight from your favorite restaurant, and it pairs perfectly with rice, noodles or veggies. Ready in just 15 minutes, this is one recipe you’ll be making on repeat!
Why you’ll love this chicken
There’s nothing I love more than a perfectly seasoned, juicy and tender piece of grilled chicken. If you feel the same way then you’re going to love this recipe and here’s why!
- It’s full of bold flavors. From the savory and spicy dry rub, to the sweet and salty Korean bbq sauce, this recipe is incredibly flavorful and after just one taste, you’ll want to make it over and over again!
- It’s easy to make. You don’t need hours of time to make this flavorful bbq chicken, actually just 15 minutes!
- It’s versatile. You can meal prep a big batch of the chicken and use it in different ways throughout the week. It’s great paired with rice, noodles, salad, or vegetables. It also makes a delicious sandwich, and it’s great in lettuce wraps and bowls.
Ingredients
Here I explain the best ingredients for this Korean bbq chicken recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Chicken thighs – I recommend boneless, skinless chicken thighs for this recipe. They’re juicy, tender and flavorful. But you can also use boneless, skinless chicken breasts if you prefer. I’ve made this recipe with both and they both work great.
- Korean BBQ seasoning – you can click the link and make a big batch of my homemade Korean bbq dry rub, or use the smaller amounts listed below just for this recipe. The spice blend is made up of a combination of garlic, ginger, smoked paprika, salt, pepper and gochugaru red pepper powder. You can find the chili powder online or in Asian markets in the US.
- Korean BBQ sauce – I highly recommend clicking the link and making my homemade sauce. It only takes 10 minutes to make and you can keep it in the fridge for up to 2 weeks, so you can make it in advance. Of course, you can also purchase pre-made Korean bbq sauce in a bottle at the grocery store, if you prefer.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Season the chicken thighs. Combine gochugaru powder, smoked paprika, garlic powder, ginger, salt, and black pepper in a small bowl. Pat the chicken thighs dry with a paper towel, then coat them in the seasoning mixture.
- Grill the seasoned chicken. Heat a grill over medium-high heat. Once the grill is hot, add the seasoned chicken and cook for 5 minutes. Flip the chicken and cook for an additional 4 minutes.
- Sauce the chicken. During the last minute of cooking time, brush Korean bbq sauce over the chicken on the grill. Remove from the grill and place on a cutting board. Brush with any remaining bbq sauce and garnish with a sprinkle of white or black sesame seeds, if you’d like.
Ways to serve it
I love slicing up this Korean bbq chicken and serving it in a bowl over white rice or brown rice with grilled green onions and kimchi or cucumber salad.
The chicken is also delicious diced up and served in lettuce wraps for an appetizer or entree.
Make Korean BBQ chicken sandwiches by serving the grilled chicken on toasted buns with gochujang mayo and kimchi. To make the gochujung mayo, combine ¼ cup mayonnaise and 2 tablespoons gochujang sauce. Spread it on the bottom bun, top with kimchi, grilled Korean bbq chicken and an extra drizzle of bbq sauce.
Recipe tips
If you would like to make a marinade for the chicken, combine the seasoning in this recipe with ¼ cup oil, 2 tablespoons rice vinegar and 2 tablespoons soy sauce. Place the chicken thighs in the marinade, then into the fridge. Marinate for at least 15 minutes, or up to 8 hours.
This recipe is mild in spice. If you’d like to make spicy Korean bbq chicken, add 1 teaspoon cayenne pepper to the dry rub.
If you don’t have a grill handy, you can cook the chicken in an air fryer. You’ll want to air fry the seasoned chicken thighs at 400°F for 6 minutes. Flip and cook for another 6 minutes, or until the thickest part of the thigh reaches 160°F.
More Korean bbq recipes
If you love this Korean bbq chicken recipe, then you’ll love these other Korean bbq dishes!
Korean BBQ Chicken
Ingredients
- 3 teaspoons Gochugaru chili powder, click the link to purchase it online or find it in Asian markets in the US
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless skinless chicken thighs
- ½ cup Korean bbq sauce, click link for the recipe
Instructions
- Preheat a grill to medium-high heat.
- Combine the gochugaru powder, smoked paprika, garlic powder, ginger, salt, and black pepper in a small bowl. Pat the chicken thighs dry with a paper towel, then coat them in the seasoning mixture.
- Once the grill is hot, add the chicken to the grill and cook for 5 minutes, flip and cook for 4 minutes. Brush the bbq sauce on the chicken, cook for 1 minute.
- Remove the chicken from the grill and brush with any remaining bbq sauce.
Notes
- To make the chicken spicy, add 1 teaspoon cayenne pepper to the rub.
- Store any leftover grilled Korean bbq chicken in the refrigerator for up to 5 days.
Nutrition Facts
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