Korean BBQ Chicken Recipe: Sticky Grilled Chicken Thighs

This Korean BBQ chicken recipe gives boneless chicken thighs a sweet-spicy, lightly charred gochujang glaze without turning dinner into a project. Garlic, ginger, honey, and sesame oil round out the sauce, while the thighs stay tender over high heat.

Before the chicken goes into the sauce, set aside a clean portion for finishing. It gives the cooked chicken a fresh, glossy layer of flavor and keeps raw-chicken marinade off the table. Serve the chicken with rice, cucumber, or crisp greens for an easy weeknight meal that also works well for guests.

Why You’ll Love This Recipe

• Juicy chicken: Thighs are forgiving and flavorful, even over direct heat.
• A balanced glaze: Gochujang brings savory heat, balanced by honey and brown sugar.
• Weeknight-friendly: Prep is brief and the chicken cooks in about 14 minutes.
• Simple to scale: Double the ingredients for meal prep or a casual cookout.

For more dependable grilled dinners, browse our chicken recipes and weeknight dinner ideas.

Korean BBQ Chicken Recipe Information

• Prep time: 15 minutes
• Cook time: 14 minutes
• Rest time: 5 minutes
• Total time: 34 minutes
• Servings: 4
• Internal temperature: 74°C / 165°F

This recipe uses boneless, skinless chicken thighs. Cook them to 74°C / 165°F at their thickest point. An instant-read thermometer is the reliable way to confirm they are safely cooked; color and grill marks alone cannot do that.

Ingredients

For the chicken

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon neutral oil, plus more for lightly oiling the grill grates
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 scallions, thinly sliced, for serving
• 2 teaspoons toasted sesame seeds, for serving

For the Korean barbecue glaze

• 1/4 cup gochujang
• 3 tablespoons low-sodium soy sauce or tamari
• 3 tablespoons honey
• 1 tablespoon packed light brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 4 garlic cloves, finely grated or minced
• 2 teaspoons finely grated fresh ginger

Gochujang, soy sauce, and rice vinegar vary by brand in heat, sweetness, and saltiness. Taste the reserved glaze before grilling if you are trying a new one.

Step-by-Step Instructions

1. Make the glaze

Whisk the gochujang, soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger in a medium bowl until smooth. Transfer 1/3 cup to a small, clean bowl for serving. Keep that portion separate: the remaining glaze will touch raw chicken.

2. Season and coat the chicken

Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper, then toss with the neutral oil. Add the chicken to the larger bowl of glaze and turn until coated. Let it stand for about 10 minutes while the grill heats. For deeper flavor, cover and refrigerate for up to 8 hours, then let it sit at room temperature for 15 minutes before grilling.

3. Heat the grill

Preheat a clean outdoor grill to medium-high heat, about 400°F to 425°F. Scrape the grates, then oil them carefully with a folded, oil-soaked paper towel held in tongs. If you can, leave one side a little cooler. It is handy for moving the chicken if the glaze starts to darken too fast.

4. Grill the chicken

Lift the thighs from the marinade and let excess sauce drip back into the bowl. Discard the marinade that touched the raw chicken. Grill for 5 to 7 minutes on the first side, until browned with clear grill marks. Turn and cook for another 5 to 7 minutes, moving pieces to the cooler side when needed.

During the final 2 minutes, brush the cooked sides with a little of the reserved clean glaze. The chicken is ready when the center of the thickest thigh reaches 74°C / 165°F. If the pieces differ in size, start checking the smallest ones first and remove each as it finishes.

5. Rest, slice, and serve

Move the chicken to a clean platter and rest for 5 minutes. Spoon over the remaining reserved glaze and finish with scallions and sesame seeds. Slice the thighs or serve them whole with steamed rice, cucumber ribbons, and a bright salad.

Tips for the Best Korean BBQ Chicken Recipe

Use medium-high heat rather than the hottest fire you can make. Honey and sugar help the surface caramelize, but they can scorch before the chicken cooks through. If flames flare up, move the chicken to indirect heat, close the lid briefly, and return it to direct heat after the flames settle.

Do not crowd the grill. A little space between thighs lets heat circulate, so the exterior browns instead of steams. Thick thighs may need an extra minute or two, while thin pieces may finish early. Let the thermometer, not a fixed clock, decide when they are done.

Do not use the bowl of raw-chicken marinade as a sauce. Reserving a clean portion before adding the chicken keeps the final glaze safe. If you forget, simmer the used marinade in a small saucepan until it reaches a full boil before using it as a cooked sauce.

Ingredient Substitutions

Boneless chicken breasts can replace thighs. Pound them to an even thickness and begin checking their temperature a few minutes early; they are leaner and dry out faster. Bone-in thighs work too, but need a longer cook time. Check close to the bone without touching it.

If gochujang is unavailable, combine 2 tablespoons mild chili-garlic paste with 1 tablespoon white miso and an extra teaspoon of honey. It will not be identical, but it makes a savory, gently spicy glaze. Use tamari for a gluten-free option, or maple syrup in place of honey for a slightly darker flavor.

Rice vinegar keeps the sauce bright. Apple cider vinegar works in a pinch, though it is more assertive; start with 2 teaspoons, then taste. For less heat, reduce the gochujang by one tablespoon and add an extra tablespoon of honey.

What to Serve With Korean BBQ Chicken

Steamed short-grain rice is an easy match for the rich glaze. Add quickly dressed cucumbers, shredded cabbage, or sesame green beans for freshness and crunch. Chipotle honey chicken is another sweet-spicy option for your poultry dinner rotation.

For a grill-friendly spread, add charred corn, grilled zucchini, and a cool yogurt-free cucumber salad. For a handheld meal, tuck sliced chicken into lettuce cups with rice, cucumber, and scallions. Find another grilling idea in grilled chicken drumsticks.

Storage Instructions

Cool leftover chicken promptly, then refrigerate it in a shallow airtight container within 2 hours of cooking. It keeps for up to 4 days. Store unused clean glaze separately for up to 4 days, or freeze it in a small container for up to 2 months.

For longer storage, freeze cooled chicken in a freezer-safe container or bag for up to 3 months. Separate portions with parchment if you want to thaw only what you need. Thaw it overnight in the refrigerator, never on the counter.

Reheating Instructions

Reheat refrigerated chicken in a covered skillet over medium-low heat with a splash of water for 5 to 7 minutes, turning once, until hot throughout. You can also microwave it, loosely covered, in short bursts at 50% power to keep the glaze from drying out.

For the oven, place the chicken in a small baking dish, add a tablespoon of water, cover with foil, and warm at 325°F until heated through. Reheat leftovers to 74°C / 165°F. Add the reserved glaze after reheating so its sweet flavor stays bright.

Frequently Asked Questions

Can I make this Korean BBQ chicken recipe in a grill pan?

Yes. Heat a lightly oiled cast-iron grill pan over medium-high heat and cook the thighs in batches so they have room to brown. Open windows or run the vent because the sugary glaze can create some smoke. Finish the chicken at 74°C / 165°F, just as you would outdoors.

Should I marinate the chicken overnight?

You can, but it is not required. Ten minutes while the grill heats gives the chicken plenty of surface flavor. For an overnight marinade, keep it refrigerated and do not exceed 8 hours; the vinegar can soften the exterior too much over time.

Is Korean BBQ chicken spicy?

With the listed amount of gochujang, it is moderately spicy. Honey, brown sugar, and sesame oil soften the heat. Use less gochujang for a gentler version, or serve extra at the table for anyone who likes more heat.

Can I bake the chicken instead?

Yes. Bake the thighs on a lined sheet pan at 425°F for 18 to 24 minutes, brushing with clean glaze near the end. Broil for 1 to 2 minutes for a little char, watching closely. Confirm the same 74°C / 165°F internal temperature before resting.

Nutrition Estimate

Each serving of this Korean BBQ chicken recipe provides an estimated 580 calories, 40g protein, 28g fat, 7g saturated fat, 34g carbohydrates, 2g fiber, 25g sugar, and 1070mg sodium. The estimate uses the listed ingredients and four servings; exact values vary with chicken size and the brand of gochujang and soy sauce.

Conclusion

For Korean BBQ chicken that is glossy, charred, and safely cooked, the details matter: reserve clean glaze, manage the heat, and use a thermometer. Pair it with rice and cucumbers for a straightforward dinner worth repeating.