Korean BBQ Chicken

Ingredients

• 907–1,134 g (2–2½ lb)boneless, skinless chicken thighs, trimmed and pounded to an even thickness
• 120 ml (½ cup)reduced-salt soy sauce
• 45–60 ml (3–4 tablespoons)gochujang
• 60 ml (¼ cup)honey
• 25 g (2 tablespoons)soft brown sugar
• 30 ml (2 tablespoons)sesame oil
• 22.5 ml (1½ tablespoons)rice wine (or dry sherry)
• 15 g (1 tablespoon)freshly grated ginger
• 4 clovesgarlic, minced
• to tastetoasted sesame seeds
• to tastespring onions

Instructions

1. 1

   Mix the marinade

   Whisk the soy sauce, gochujang, honey, brown sugar, sesame oil, rice wine, ginger and garlic in a large bowl or freezer bag. Set aside 120 ml (½ cup) of the mixture to use as sauce. Add the chicken to the remaining marinade, turn to coat, cover and refrigerate for 4–8 hours.

2. 2

   Bring to room temperature

   When ready to cook, leave the chicken at room temperature for 15–30 minutes.

3. 3

   Prepare the grill

   Grease the grill generously and preheat it to medium heat, 190–230°C (375–450°F).

4. 4

   Grill the chicken

   Cover and grill the chicken for 5–7 minutes per side, until cooked through. An inserted thermometer should read 74°C (165°F).

5. 5

   Rest the chicken

   Leave the chicken to rest for 5 minutes before slicing.

6. 6

   Prepare the baking tray

   Line a baking tray with foil and coat it with cooking spray.

7. 7

   Arrange the chicken

   Place the chicken on the tray with space between the pieces.

8. 8

   Bake the chicken

   Bake at 190°C (375°F) for 30 minutes, or until the internal temperature reaches 74°C (165°F).

9. 9

   Rest the chicken

   Leave the chicken to rest for 5 minutes before slicing.

10. 10

    Heat the frying pan

    Set a large non-stick frying pan over medium-high heat. You will probably need to cook the chicken in batches.

11. 11

    Brown one side

    Lift the chicken from the marinade and let the excess drip off. Add it to the pan and cook without moving it for 3–4 minutes, until nicely browned underneath.

12. 12

    Finish cooking

    Turn the chicken over, cover the pan and reduce the heat to medium. Cook for about 3–5 minutes more, depending on thickness, until cooked through. Rest for 5 minutes before slicing.

What is Korean BBQ chicken?

This is chicken cooked with the sweet, savoury and spicy flavours often associated with Korean barbecue. Gochujang, a fermented chilli paste, gives the marinade its heat and depth, while soy sauce, honey, ginger and garlic round it out.

Here, boneless thighs take on the marinade and can be grilled, baked or cooked in a frying pan. The choice of cooking method makes the dish practical in different seasons and kitchens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 28g protein, 18g carbs, 16g fat.

The chicken provides most of the protein, while the honey and brown sugar contribute carbohydrates and the sesame oil adds fat. Rice or another grain will add more carbohydrates to the plate; balance it with vegetables and choose a portion of rice that suits the meal.

Build a balanced marinade

Gochujang: use 45 ml for a milder result or up to 60 ml for more heat. Its saltiness and chilli intensity can vary between brands.

Sweet and savoury: honey and brown sugar soften the chilli, while reduced-salt soy sauce brings savouriness. Ginger and garlic give the mixture a fresh, aromatic edge.

Marinate the thighs

Even thickness: pounding the thighs helps them cook at a similar rate and gives the marinade more even contact with the meat.

Give them time: refrigerate the chicken for 4–8 hours as directed. Keep the reserved 120 ml of marinade separate from the raw chicken mixture.

Choose your cooking method

Grill: medium heat, around 190–230°C, gives the chicken direct heat and browned edges. Keep the lid on while it cooks.

Oven or frying pan: bake at 190°C for 30 minutes, or brown the chicken in a pan before covering it and finishing over medium heat. The pan method may need batches so the pieces have room.

Check for doneness

Use a thermometer: check the thickest part of a thigh and look for 74°C. Cooking times can vary with the size and thickness of the pieces.

Rest before slicing: set the cooked chicken aside for 5 minutes. This gives you time to prepare the sesame seeds and spring onions for serving.

Plan the timing

The listed total time is 22 minutes, but the method also calls for 4–8 hours of marinating and 15–30 minutes at room temperature before cooking. Plan for that extra time when scheduling dinner.

Grilling and frying are comparatively quick cooking options; the oven directions specify 30 minutes of baking. Whichever route you choose, allow for the 5-minute rest.

Serve it with

Serve the sliced chicken with rice to complement the sweet-spicy sauce, and add vegetables such as steamed greens or a crisp salad for contrast.

Finish with toasted sesame seeds and sliced spring onions. Keep the accompaniments simple so the flavourful marinade stays centre stage.

Recipe notes & tips

• Pound the thighs to an even thickness so they cook more evenly.
• Reserve the sauce before adding the raw chicken to the marinade.
• Use the lower amount of gochujang if you prefer a gentler level of heat.
• Leave space between the chicken pieces when baking or cooking in a pan.
• Check the thickest part of a thigh with a thermometer rather than relying on timing alone.
• Rest the cooked chicken for 5 minutes before slicing.

Variations

• Use dry sherry: substitute it for the rice wine as suggested in the ingredients.
• Adjust the heat: use 3 tablespoons of gochujang for less chilli or 4 for more.
• Add a sesame finish: scatter toasted sesame seeds over the sliced chicken before serving.
• Add spring onions: slice and sprinkle them over the chicken as a fresh garnish.
• Serve with rice: pair the chicken with rice and vegetables for a complete meal.

Common mistakes to avoid

• Skipping the reserved sauce: set aside 120 ml before adding the chicken so it stays separate from the raw marinade.
• Crowding the pan: the chicken needs room to brown, so cook it in batches if necessary.
• Moving it too soon: leave the chicken undisturbed for 3–4 minutes in the pan to brown one side.
• Guessing doneness: check that the thickest part reaches 74°C.
• Slicing straight away: rest the chicken for 5 minutes before cutting it.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3 days. Reheat until piping hot, in a frying pan or microwave, adding a splash of water if it seems dry.

Frequently asked questions