introduction
This Korean BBQ Chicken is quick, sticky, and full of charred-sweet flavor — perfect for weeknights or crowd-pleasing dinners. If you love bold grilled flavors and easy marinades, this recipe delivers a caramelized glaze and tender meat every time, and it pairs nicely with lighter fried sides like air fryer Korean fried chicken for a full-texture meal.
Why You’ll Love This Korean BBQ Chicken:
- Deep, savory-sweet flavor from a simple, make-ahead marinade
- Fast hands-on time — ideal for busy weeknights
- Budget-friendly: uses boneless chicken thighs for juiciness and value
- Family-friendly: mild heat and big flavor that kids and adults enjoy
- Great for meal prep — leftovers reheat beautifully
Ingredients Needed :
Protein
- 1 lb boneless, skinless chicken thighs
Marinade / Sauce
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
Toppings / Garnish
- 2 green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Step-by-Step Instructions :
- 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.
- 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.
Serving Suggestions Korean BBQ Chicken
Serve this chicken over steamed rice with a side of quick cucumber salad for crunch. It’s also fantastic sliced onto bowls with sautéed greens and pickled carrots, or wrapped in warm tortillas for a fun taco-style dinner. For an easy family combo, pair it with a pile of shredded slaw or even shredded BBQ chicken on the side to mix flavors and textures.
Tips for Success Korean BBQ Chicken
- Marinate at least 30 minutes (up to 4 hours) — the longer it marinates, the more flavor the thighs absorb.
- Pat chicken dry before grilling to get better char and less steaming.
- Use an instant-read thermometer to confirm 165°F (75°C) at the thickest part.
- For more caramelization, brush with a little extra brown sugar mixed with soy during the last 1–2 minutes on the grill.
- Leftovers reheat well — slice cold for salads or rewarm gently and stuff into a wrap like a quick 5-minute crispy chicken ranch wrap for lunch.
- If grilling isn’t an option, cook in a hot cast-iron skillet over medium-high heat for similar char.
variation (if any)
- Spicy: Add 1–2 tsp gochujang or sriracha to the marinade for heat.
- Honey-Soy: Substitute honey for brown sugar for a brighter sweetness.
- Citrus Twist: Add 1 tbsp rice vinegar and 1 tsp orange zest for a tangy lift.
- Oven option: Roast at 425°F for 12–15 minutes, broil 1–2 minutes to char.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes — breasts work, but watch the cook time closely to avoid dryness. Reduce grilling time and check with a thermometer.
Q: How long can I marinate the chicken?
A: Up to 4 hours is ideal. Avoid overnight in acidic marinades to prevent mushy texture.
Q: Can I make the marinade ahead and freeze the chicken?
A: Yes — place chicken and marinade in a freezer bag and freeze up to 1 month. Thaw in the fridge before grilling.
Q: Is this recipe gluten-free?
A: Use a gluten-free soy sauce (tamari) to make the recipe gluten-free.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 4 days, or freeze up to 2 months. Reheat gently to keep the chicken juicy.
Ingredients
Protein
- 1 lb boneless, skinless chicken thighs
Marinade / Sauce
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
Toppings / Garnish
- 2 pcs 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.
Cooking
- 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.
