What’s in BBQ Korean Chicken?
Succulent grilled chicken thighs are enveloped in a sweet, savory, and tangy Korean BBQ sauce that will leave your taste buds begging for more.
Soy Sauce: Adds a savory and umami element to the sauce. Brown Sugar: Sweetens the sauce. Water: Helps the ingredients in the sauce to emulsify. Mirin: A type of sweetened rice wine (sake) that adds a distinctive sweetness. Sesame Oil: Adds nuttiness to the BBQ sauce. Rice Vinegar: Adds a bit of tanginess. Gochujang: Adds spice and a traditional chili pepper flavor. Ginger + Garlic: Add a spicy and earthy flavor. Black Pepper: Enhances the spice. Cornstarch: Thickens the sauce. Chicken: I prefer to use bone-in, skin-on chicken thighs and drumsticks for this Korean BBQ chicken. These pieces are rich, fatty, and the perfect complement to the rich sauce. Green Onion: Adds a pop of color and freshness.
Pro Tip: The gochujang can be replaced with 1-3 tablespoons of chili-garlic sauce or Sriracha.
Variations on Korean BBQ Chicken
For a spicier sauce, increase the amount of chili-garlic or gochujang to your taste. Add some pineapple juice for a tropical twist, or some fresh juiced lemon for a tangier sauce. For a smokier sauce, add some smoked paprika or liquid smoke. Or for a traditional touch of sweetness, blend or grate a ripe Korean or Asian pear, then add it to the sauce.
How to Store and Reheat
Store leftover Korean BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set in a rimmed baking sheet in a 400°F oven for about 15 minutes.
How to Freeze
Freeze KBBQ chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this spicy BBQ Korean chicken with white rice, stir-fried vegetables, and an Asian cucumber salad. Throw some veggies on the grill to go with it, or add grilled pineapple for a citrus-y balance.
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