Korean BBQ ChickenKorean BBQ ChickenKorean BBQ Chicken

The Flavorful Journey of Korean BBQ Chicken

Korean BBQ Chicken has always been a favorite in my kitchen. The first time I made Korean BBQ Chicken, I remember the intoxicating aroma that filled the air as the chicken marinated. The combination of soy sauce, garlic, and ginger, with a hint of sweetness from the pear, created a mouthwatering experience that I couldn’t wait to share. This Korean BBQ Chicken quickly became a staple for weeknight dinners and weekend gatherings alike, and I’m thrilled to guide you through the process.

A Fusion of Flavors

One of the things I love most about Korean BBQ Chicken is how effortlessly the flavors come together. The soy sauce gives it a rich, savory base, while the pear adds just the right amount of sweetness to balance it out. The sesame oil brings a nutty aroma, and the fresh ginger adds a touch of warmth. Marinating the chicken allows all these flavors to penetrate deeply, making each bite an explosion of taste. Every time I make Korean BBQ Chicken, I’m reminded of how simple ingredients can create such a complex and satisfying dish.

Cooking to Perfection

Cooking Korean BBQ Chicken is a breeze. Whether I’m using a broiler, skillet, or grill, the chicken always comes out tender and juicy with a beautifully caramelized exterior. I love how versatile this recipe is, making it easy to adapt to whatever cooking method suits my mood. The chicken cooks quickly, making it perfect for those busy nights when I want to serve something delicious without spending hours in the kitchen. As I flip the chicken pieces to ensure even browning, the sizzling sound and the developing aroma always make my mouth water in anticipation.

Serving and Enjoying

Once the Korean BBQ Chicken is perfectly cooked, I like to let it rest for a few minutes before serving. This step allows the juices to redistribute, ensuring every bite is as juicy as the last. I typically garnish the dish with extra sesame seeds and chopped green onions for a pop of color and added flavor. Paired with steamed rice and a side of kimchi, this dish is a complete meal that never fails to impress. Whether it’s a casual dinner at home or a special occasion, Korean BBQ Chicken is always a crowd-pleaser.

Chef’s Notes- Korean BBQ Chicken

• Marination Time: If possible, marinate the chicken overnight instead of the minimum 2-3 hours. This allows the flavors to fully penetrate the meat, resulting in a more flavorful and tender dish.
• Thinly Sliced Chicken: Ensure the chicken thighs are sliced thinly and evenly. This helps the chicken cook faster and more uniformly, avoiding undercooked or overcooked pieces.
• Pear in Marinade: The pear acts as a natural tenderizer and adds a subtle sweetness to the marinade. If using an alternative fruit like kiwi, be cautious as it is more potent and can make the chicken mushy if marinated for too long.
• Broiling Tips: Broiling can vary significantly depending on your oven, so keep a close eye on the chicken to prevent it from burning. If broiling isn’t an option, grilling or pan-searing works well and adds a different texture to the dish.
• Resting Time: After cooking, let the chicken rest for a few minutes before slicing. This helps retain the juices, ensuring the meat stays tender and moist.
• Serving Suggestions: Pair the chicken with a variety of Korean side dishes like kimchi, pickled radishes, or steamed vegetables. These sides complement the rich flavors of the chicken and balance the meal.
• Leftover Ideas: If you have leftovers, they make a great addition to a wrap or salad the next day. Just slice the chicken thinly and add your favorite vegetables and a bit of dressing.

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.
• Serve – 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. 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
• Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 95mg
• Sodium: 600mg
• Potassium: 450mg
• Carbohydrates: 12g
• Fiber: 0g
• Sugar: 10g
• Protein: 25g
• 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 substitute chicken thighs with boneless, skinless chicken breasts. Keep in mind that breasts are leaner and can dry out more quickly, so be careful not to overcook them.

What can I use instead of pear in the marinade?

If you don’t have a pear, you can use apple or kiwi as alternatives. Just remember that kiwi is more acidic and may tenderize the chicken faster.

Can I make this recipe on an outdoor grill?

Absolutely! Grilling the chicken adds a wonderful smoky flavor. Just be sure to preheat the grill and oil the grates to prevent sticking.

Is it necessary to marinate the chicken for the full 2-3 hours?

While marinating for 2-3 hours is recommended for the best flavor, if you’re short on time, even 30 minutes of marination will still infuse some of the marinade’s flavors into the chicken.

What can I serve with Korean BBQ Chicken?

This dish pairs well with steamed rice, kimchi, and a fresh cucumber salad. You can also serve it with lettuce wraps for a fun, interactive meal.