Korean BBQ Chicken

Korean Chicken bursting with savory sweet heat that is easy to make at home! This Korean Chicken recipe is out of this world – and way easier, less messy and healthier than Korean Fried Chicken – but with ALL the flavor. The Korean spicy chicken is bathed in a spicy, savory marinade spiked with soy sauce, honey, rice wine, garlic, ginger, and kicking gochujang. The spicy, sweet, and savory notes are utterly addicting. You can cook the Korean Chicken recipe on the grill, on the stove or in the oven – for an easy marinate and cook chicken dinner that’s destined to become a year-round favorite.

📝 Ingredients

• 2- 2 1/2 pounds boneless skinless chicken thighs trimmed pounded to an even thickness
• 1/2 cup low sodium soy sauce
• 3-4 tablespoons gochujang (see notes)
• 1/4 cup honey
• 2 tablespoons brown sugar
• 2 tablespoon sesame oil
• 1 1/2 tablespoons rice wine (may substitute dry sherry)
• 1 tablespoon freshly grated ginger
• 4 garlic cloves (minced)
• toasted sesame seeds
• green onions

👨‍🍳 Instructions

1. 1Whisk together the marinade ingredients in a large bowl or freezer bag. Remove 1/2 cup (this will become sauce). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
2. 2When ready to cook, let chicken sit at room temperature for 15-30 minutes.
3. 3--- GRILL DIRECTIONS ---
4. 4Generously grease and preheat the grill to medium heat, 375-450°F.
5. 5Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
6. 6Let chicken rest 5 minutes before slicing.
7. 7--- OVEN DIRECTIONS ---
8. 8Line a baking sheet with foil and spray with cooking spray.
9. 9Add chicken to baking sheet so they aren’t touching.
10. 10Bake at 375 degrees F for 30 minutes or until internal temperature reaches 165 degrees F.
11. 11Let chicken rest 5 minutes before slicing.
12. 12--- SKILLET DIRECTIONS ---
13. 13Heat a large nonstick skillet over medium high heat (you will likely need to work in batches).
14. 14Remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.
15. 15Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Let chicken rest 5 minutes before slicing.