Korean BBQ Chicken

The Story of Korean BBQ Chicken

When I think about Korean BBQ Chicken, memories of family gatherings and cozy dinners come flooding back. Korean BBQ Chicken has always been a staple in my kitchen, and it’s one of those recipes that brings everyone to the table. The sweet and savory marinade, with hints of garlic and ginger, wraps the chicken in a flavor that’s truly irresistible. Whether I’m making it for a weeknight meal or a weekend get-together, Korean BBQ Chicken never fails to deliver that comforting, familiar taste that everyone loves.

The Secret to a Perfect Marinade

The key to making Korean BBQ Chicken truly special lies in the marinade. I like to take my time mixing soy sauce, lemon juice, brown sugar, honey, and rice wine, making sure the flavors meld together perfectly. The garlic and ginger add that classic Korean touch, and a drizzle of sesame oil gives it a rich, nutty aroma. As the chicken sits in this marinade, it absorbs all those flavors, becoming tender and juicy. This marinade is the heart of the dish, turning simple chicken into a mouthwatering masterpiece.

Cooking Korean BBQ Chicken

When it’s time to cook the Korean BBQ Chicken, I always feel a sense of anticipation. The moment the chicken hits the hot pan, the kitchen fills with the most amazing aromas. The chicken sizzles and caramelizes, creating a beautiful glaze that clings to every piece. Cooking it just right ensures that the chicken stays tender while the outside develops that perfect, slightly crispy edge. The first bite is always the best—juicy, flavorful, and deeply satisfying.

Serving with Love

Serving Korean BBQ Chicken is always a joy. I like to plate it up with a sprinkle of sesame seeds and some fresh green onions for that final touch. Paired with steamed rice and a side of kimchi, it makes for a meal that’s as comforting as it is delicious. Whether I’m sharing it with family or friends, this dish never fails to bring smiles to the table. It’s more than just a recipe; it’s a reminder of the warmth and connection that good food can bring.

Chef’s Notes- Korean BBQ Chicken

• Marinating Time: While 30 minutes is sufficient for a quick marinade, allowing the chicken to marinate overnight will deepen the flavors and make the dish even more delicious. If you’re short on time, even an extra 15-20 minutes of marinating can make a noticeable difference.
• Cutting Chicken: When cutting the chicken, aim for uniform pieces to ensure even cooking. Larger pieces are great for grilling, while smaller pieces work well for pan-frying.
• Control the Heat: When cooking the chicken, keep an eye on the heat. If the pan gets too hot, the marinade can burn. Add a little water or reserved marinade to the pan to prevent this and to deglaze the pan for extra flavor.
• Grilling Option: For a smokier flavor, you can grill the chicken instead of pan-frying it. Make sure to preheat the grill and lightly oil the grates to prevent sticking. Grill the chicken over medium heat for about 4-5 minutes on each side.
• Make it a Meal: Serve the Korean BBQ Chicken with steamed rice and a side of kimchi for a complete and authentic Korean meal. You can also add a simple cucumber salad or some stir-fried vegetables for extra freshness.
• Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through. You can also use the leftovers in a wrap or salad for a quick lunch the next day.

Korean BBQ Chicken

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

320

kcal

Resting Time

30

minutes

Total time

55

minutes

Get ready to tantalize your taste buds with this mouthwatering Korean BBQ Chicken! This easy-to-follow recipe brings the authentic flavors of Korea right to your kitchen. Perfect for a quick weeknight dinner or a weekend feast, this dish is sure to impress. With a savory marinade and tender chicken, you’ll be coming back for seconds. Let’s get cooking!

Ingredients

• Chicken

• 1 pound boneless chicken thighs or breasts

• Marinade

• 3 tablespoons soy sauce

• 1 tablespoon fresh lemon juice

• 1 tablespoon packed brown sugar (or regular sugar)

• 1 tablespoon honey (or an additional 1 ⅓ tablespoons brown sugar)

• 1 tablespoon rice wine (or mirin or white wine)

• 1 tablespoon finely minced garlic

• 1 teaspoon freshly grated ginger

• 1 tablespoon toasted sesame oil

• Pinch ground black pepper

• 1/2 teaspoon toasted sesame seeds

• Alternative Ingredients:

• Soy Sauce: Tamari or coconut aminos for gluten-free options.

• Lemon Juice: Lime juice or apple cider vinegar.

• Brown Sugar: Coconut sugar or maple syrup.

• Honey: Agave syrup or maple syrup.

• Rice Wine: Apple cider vinegar or dry sherry.

• Sesame Oil: Olive oil or avocado oil.

• Sesame Seeds: Chia seeds or flax seeds.

Directions

• Prepare Chicken – Rinse the chicken pieces under cold water and pat dry with paper towels. Trim off any excess fat and cut the chicken into small pieces (about 2-inch long and 1-inch wide). For grilling, cut into larger pieces and marinate longer.
• Mix Marinade – In a mixing bowl, combine soy sauce, lemon juice, brown sugar, honey, rice wine, minced garlic, grated ginger, sesame oil, black pepper, and sesame seeds. Stir until the sugar dissolves completely.
• Marinate Chicken – Place the chicken pieces in the bowl with the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Cook Chicken – Preheat a nonstick pan over medium-high heat. Add the marinated chicken pieces to the pan, reserving the marinade. Cook for about 2 minutes on each side until the chicken is cooked through and slightly caramelized. If the pan gets dry, add reserved marinade by the tablespoon to prevent burning.
• Serve – Transfer the cooked chicken to a serving platter. Garnish with additional sesame seeds and green onions if desired. Serve hot with steamed rice and kimchi.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 320kcal
• Carbohydrates: 12g
• Protein: 25g
• Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 95mg
• Sodium: 600mg
• Potassium: 450mg
• Fiber: 0g
• Sugar: 10g
• Vitamin A: 2IU
• Vitamin C: 10mg
• Calcium: 4mg
• Iron: 8mg

FAQs- Korean BBQ Chicken

Can I use chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts. They might cook a bit faster, so be sure to monitor them closely to avoid overcooking.

What can I substitute for rice wine?

You can use mirin, dry sherry, or even apple cider vinegar as a substitute for rice wine. Just keep in mind that each will add a slightly different flavor profile.

Can I make this recipe in advance?

Absolutely! You can prepare the marinade and marinate the chicken up to a day in advance. This will allow the flavors to meld even more. Cook the chicken just before serving for the best taste and texture.

Is this recipe gluten-free?

To make it gluten-free, simply substitute the soy sauce with tamari or coconut aminos. Both options will still provide a rich, savory flavor.

Can I bake the chicken instead of pan-frying or grilling?

Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the chicken is cooked through. You may want to finish it under the broiler for 2-3 minutes to get that nice caramelization on top.