chicken korean barbecue recipe
The Best chicken korean barbecue recipe
Chicken Korean barbecue has become one of my favorite go-to recipes, not just because it tastes amazing, but because it’s so versatile and easy to adapt for any occasion. There’s something about the smoky, slightly sweet, and tangy flavors of the marinade that makes every bite feel special—whether it’s a weeknight dinner for the family or a meal to impress guests. My kids love it because it’s fun to cook together, and they get excited about the colorful, charred pieces of chicken. It’s also a great way to get everyone involved, whether it’s slicing the meat, tossing the sauce, or arranging the veggies. Plus, it’s not just a feast for the taste buds; it’s packed with protein and nutrients from the chicken and veggies, making it a healthier option than fast food or heavy fried dishes.
I love this recipe because it’s hearty enough for a big family meal but simple enough to make on a busy day. The kids and I often make it on Sundays, where we can prep everything ahead and just cook it up during the week. It’s also perfect for potlucks or gatherings because it’s flavorful enough to stand out but not so complicated that it feels like a chore. The health benefits are a nice bonus—lean protein from the chicken, fiber from the onions and carrots, and a little extra zing from the garlic and ginger. And honestly, there’s nothing like the smell of fresh, grilled chicken and veggies wafting through the house, making it feel like a true comfort food. It’s one of those recipes that feels like a little celebration every time we make it.
Korean BBQ Chicken (Gochujang Marinade)
A flavorful and aromatic Korean BBQ chicken dish featuring tender chicken marinated in a spicy-sweet gochujang sauce, grilled to perfection with a crispy skin. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp cornstarch
- 3 tbsp gochujang (Korean red pepper paste)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
- 1 tbsp toasted sesame seeds
- 1/4 cup sliced red onions
- 1/2 cup sliced pickled radish (danmuji)
👨🍳Directions
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1 Preheat your grill or oven to medium-high heat (around 400°F/200°C). If using a grill, ensure it’s clean and hot.
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2 In a large bowl, combine the chicken thighs with salt, black pepper, and cornstarch. Gently massage the mixture into the chicken, coating evenly.
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3 In a separate bowl, mix the gochujang marinade ingredients together until well combined. Adjust the sweetness or spice level to your preference by adding more sugar or gochujang.
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4 Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish. Refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
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5 Preheat your grill or oven to the same temperature. Remove the chicken from the marinade and place it on the grill or baking dish. Grill or bake for 20-25 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 165°F/74°C). For extra crispiness, broil for the last 2-3 minutes if using an oven.
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6 While the chicken is cooking, prepare your garnishes by slicing the green onions, cilantro, sesame seeds, red onions, and pickled radish.
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7 Once the chicken is cooked, let it rest for 5 minutes before slicing. Arrange the sliced chicken on a serving platter and garnish with green onions, cilantro, sesame seeds, red onions, and pickled radish.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Food processor or mortar and pestle (for ginger)
- Grill pan or grill
- Oven-safe baking dish (optional, for baking)
- Tongs
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Korean BBQ Chicken (Gochujang Marinade) Works
This Korean chicken barbecue recipe is a go-to for any gathering because it’s simple enough to prep ahead while still feeling fresh and flavorful when served. It’s perfect for family dinners or potlucks—everyone can handle the meat and sides, and the smoky, sweet marinade always brings people together. Plus, it’s versatile enough to adjust the spice level or ingredients to suit different tastes, making it a reliable crowd-pleaser.
❓ Frequently Asked Questions About Korean BBQ Chicken (Gochujang Marinade)
What is the difference between Korean BBQ and traditional barbecue?
Korean BBQ, specifically chicken Korean BBQ, is distinct from traditional barbecue in several ways. While traditional barbecue often involves cooking meat over an open flame with minimal seasoning, Korean BBQ emphasizes a variety of flavors and techniques. It incorporates marinades, sauces, and spices that are applied to the meat before cooking, along with an extensive array of side dishes (banchan) and rice. The cooking process typically involves grilling over charcoal, and the meat is often sliced thinly after cooking to maximize flavor absorption. Key differences include the use of marinades, diverse sauces like gochujang (chili paste), and a more communal and interactive dining experience.
How long does it typically take to prepare Korean BBQ chicken?
Preparing Korean BBQ chicken usually takes around 2 to 3 hours for the entire process, depending on your experience and the complexity of the recipe. This includes: – Marinating the chicken (1–2 hours, optional but recommended) – The marinade absorbs better if chicken rests for at least an hour. – Prepping the grill (10–15 minutes) – Setting up charcoal, arranging skewers, and preheating. – Cooking the chicken (20–30 minutes) – Searing and grilling the chicken slices. – Preparing banchan and sides (30–45 minutes) – Making kimchi, sauces, and other accompaniments. – Resting and serving (5–10 minutes) – Letting the chicken rest before slicing and serving.
If you’re short on time, you can simplify by using pre-made marinades or shortcuts like pre-cooked chicken skewers.
Can I use pre-made marinades for Korean BBQ chicken, or should I make my own?
You can absolutely use pre-made marinades for convenience, but making your own gives you more control over flavor and ingredients. Here’s a quick breakdown: – Pre-made options (like store-bought Korean BBQ marinades or soy-garlic sauces) work well but may lack depth. Brands like Korean BBQ Sauce (Gochujang-based) or Soy-Garlic Marinade are good starting points. – Homemade marinade (like the classic soy, garlic, sesame, and sugar-based mix) enhances flavor and ensures no artificial additives. A simple recipe includes: – ¼ cup soy sauce – 2 tbsp brown sugar or honey – 3 garlic cloves, minced – 1 tbsp sesame oil – 1 tbsp rice vinegar or gochujang (optional for heat) – 1 tsp grated ginger – 1 tbsp cornstarch (for thickening, optional)
If you’re short on time, pre-made marinades are fine, but homemade gives you better results for a more authentic taste.
What type of chicken is best for Korean BBQ, and how should I prepare it?
The best chicken for Korean BBQ is thighs and drumsticks, as they stay juicier than breasts when grilled. Here’s how to prep them: – Choose bone-in, skin-on chicken thighs/drumsticks (skin-on adds flavor and helps with browning). – Cut into 1-inch thick slices (about 1.5 cm) for even cooking—this ensures they cook through quickly without drying out. – Pat dry with paper towels before marinating to help the sauce adhere better. – Marinate for at least 1 hour (or overnight for best flavor)—this allows the marinade to penetrate deeply. – Avoid overcrowding the grill—space slices apart to prevent steaming instead of grilling.
For extra tenderness, you can brine the chicken in a mix of water, sugar, and salt for 30 minutes before marinating.
What are the essential side dishes (banchan) to serve with Korean BBQ chicken?
While Korean BBQ is delicious on its own, serving banchan (side dishes) enhances the meal with variety, texture, and flavor. Here are the essential banchan to pair with chicken Korean BBQ:
1. Kimchi – Fermented spicy cabbage (must-have for heat and tang). 2. Banchan Pak – Quick-pickled radish or cucumber (refreshing contrast). 3. Oi Muchim – Spicy sesame green beans (sweet, spicy, and crunchy). 4. Gyeran Mari – Sesame egg rolls (sweet and savory). 5. Doenjang Jjigae – Fermented soybean paste stew (rich and hearty). 6. Sundubu Jjigae – Soft tofu stew (great if you want a lighter option). 7. Makgeolli – Rice wine (lightly alcoholic, great with grilled meat).
For a quick setup, focus on kimchi, banchan pak, and oi muchim—they’re easy to make and balance the richness of the BBQ.
How do I properly grill Korean BBQ chicken without it drying out?
Grilling Korean BBQ chicken to perfection—juicy, caramelized, and flavorful—requires the right technique. Here’s how to avoid dryness: – Use the right heat: Medium-high heat is ideal—too low makes it soggy, too high burns it before cooking through. – Sear first, then finish: Cook the chicken in 2–3 batches to prevent overcrowding. Sear each slice for 2–3 minutes per side until golden. – Don’t move the chicken too much—let it develop a crust before flipping. – Keep the grill hot: Use charcoal or wood chips for a smoky flavor (charcoal burns hotter and retains heat better). – Baste with sauce: After searing, brush with extra marinade or BBQ sauce to keep moisture in. – Rest before slicing: Let the chicken sit for 5 minutes after grilling to redistribute juices. – Avoid overcooking: Chicken is done when it reaches 165°F (74°C) internally—slice thinly to prevent drying.
If you’re grilling on a gas stove, use medium-high heat and cook in batches to maintain even cooking.
