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Sweet and Spicy Korean BBQ Chicken



  • Serves 4
  • Cooks in 35 mins (15m prep + 20m cook)
  • Difficulty: Moderate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Frozen cranberries | Something else

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a bowl, whisk together the soy sauce, honey, gochujang, garlic, ginger, and sesame oil.
  2. 2.Place the chicken thighs in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
  3. 3.Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
  4. 4.Grill the chicken thighs for 6-8 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
  5. 5.Remove the chicken from the grill and let it rest for a few minutes. Sprinkle with chopped green onions and toasted sesame seeds.
  6. 6.Serve the Sweet and Spicy Korean BBQ Chicken with steamed rice and kimchi for a complete meal.

lightbulb_outline Tips

  • chevron_rightFor extra heat, add more gochujang to the marinade.
  • chevron_rightIf you don't have a grill, you can also cook the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes.
  • chevron_rightMake sure to let the chicken rest after grilling to allow the juices to redistribute and keep the meat tender and juicy.
  • chevron_rightServe with a side of pickled radishes or cucumber for a refreshing contrast to the spicy flavors.