Korean BBQ Chicken
Juicy Korean BBQ Chicken marinated in soy sauce, garlic, ginger, and spicy gochujang sauce then grilled to perfection. Serve with rice and cucumber salad for an easy, flavorful dinner!
Servings: 8
Calories: 333kcal
Ingredients
- 2 pounds chicken thighs boneless, skinless, cut in half lengthwise
- ½ cup soy sauce
- 2 tablespoons gochujang sauce or sriracha
- ½ cup brown sugar
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ginger finely grated
- 1 ½ tablespoons minced garlic
- fresh cilantro optional for garnish
- sesame seeds optional for garnish
Instructions
- In a bowl, whisk together soy sauce, gochujang sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic.
- Place chicken thighs in a zip-top bag or dish, pour the marinade over, and refrigerate for at least 1 hour or overnight.
- Heat grill to medium heat, about 300°.
- Place marinated chicken thighs over direct heat and grill 5–6 minutes per side until the internal temperature reaches 165°.
- Remove chicken from grill and let rest a few minutes before slicing. Garnish with cilantro and sesame seeds if desired.
Notes
Stovetop: Cook on the stovetop using a grill pan over medium-high heat. Cook chicken in batches, turning after 3-4 minutes and continue cooking until chicken reaches 165° using a digital meat thermometer.
Store & Reheat: Leftovers can be kept in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over low heat turning to heat through.
Spice: Adjust the gochujang to your spice preference.
Korean BBQ Sauce: This marinade can be made into a bbq sauce, cook in saucepan, thicken with 1 - 2 tablespoons of cornstarch. Great with pork or salmon.
Nutrition
Serving: -5g | Calories: 333kcal | Carbohydrates: 16g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 902mg | Potassium: 306mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg