Fire-Grilled Korean BBQ Chicken

Sliced fire-grilled Korean BBQ chicken thighs with sesame seeds and green onions on a plate. — Fire-Grilled Korean BBQ Chicken — smoky, juicy, and glazed to perfection.

Bring bold Korean flavors straight to your grill with this Fire-Grilled Korean BBQ Chicken. Marinated in a smoky-sweet mix of gochujang, honey, soy, and garlic, every bite is juicy, tender, and packed with umami. Whether you’re firing up the BBQ or using a stovetop grill pan, this chicken delivers that classic street-food flavor—no takeout needed.

The beauty? It’s simple. Just a few pantry staples and one standout star—gochujang—turn everyday chicken thighs into something special. Easy to prep ahead, it’s perfect for weekend cookouts, casual dinners, or meal prep.

Fun fact: Korean BBQ became famous for its interactive grill-at-the-table style, but its roots go back to ancient charcoal-cooking methods that preserved flavor and tenderness.

If you’re craving something bold, spicy, a little sweet, and totally satisfying, this Fire-Grilled Korean BBQ Chicken is your new go-to.

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lb boneless, skinless chicken thighs
½ cup low-sodium soy sauce
2 tbsp gochujang (Korean chili paste)
2 tbsp honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
4 garlic cloves, minced
1 tsp grated fresh ginger
½ tsp black pepper
1 tbsp toasted sesame seeds (for garnish)
2 green onions, finely sliced (for garnish)
Neutral oil, for grilling

INSTRUCTIONS

1. Make the marinade:
In a medium bowl, whisk together soy sauce, gochujang, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper until well combined.

2. Marinate the chicken:
Place chicken thighs in a resealable plastic bag or shallow dish. Pour marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

3. Grill the chicken:
Preheat grill (or grill pan) over medium-high heat. Lightly oil the grates. Remove chicken from marinade and shake off excess. Grill 5–7 min per side, or until charred and cooked through, with an internal temp of 165°F.

4. Rest and slice:
Transfer the grilled chicken to a cutting board and let rest for 5 min before slicing thinly against the grain for maximum tenderness.

5. Garnish and serve:
Sprinkle with sesame seeds and green onions. Serve hot with steamed rice, kimchi, or a crunchy Asian slaw for the perfect Korean-inspired plate.

Helpful Tips to Perfect This Recipe

Use Chicken Thighs for Richness: Thighs remain juicy and flavorful on the grill, making them ideal for bold marinades like Korean BBQ.
Don’t Skip Gochujang: This spicy-sweet Korean chili paste is the signature flavor in the dish. It brings smoky depth and just the right amount of heat.
Marinate Overnight for Intensity: Letting the chicken sit longer in the marinade enhances flavor, tenderness, and caramelization on the grill.

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