korean bbq chicken Archives

korean bbq chicken

March 6, 2025

A little sweet & little heat, sticky & delicious, Korean bbq chicken is simple to make – don’t let the list of ingredients deter you & it comes together with minimum effort. I like to serve it with a fresh & bright cucumber salad & steamed rice but even just a tossed salad or better […]

Korean barbecue chicken

Prep Time8

Cook Time47

Total Time55

Servings:

Calories: 226kcal

US Customary - Metric

FOR THE CHICKEN

3 tablespoons gochugang*
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon mirin* or sweet cooking wine
2 teaspoons sesame oil
2 fat garlic cloves, minced
1 teaspoon finely grated ginger
6 skinless, boneless chicken thighs

CUCUMBER SALAD

2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon avocado oil or other neutral oil
2 teaspoons sesame oil
2 teaspoons sugar or honey
5 to 6 small cucumbers Persian cucumbers

TO SERVE

Steamed jasmine rice, toasted sesame seeds & thinly sliced green onion, optional

To make the chicken:

Combine all the ingredients except the chicken, in a medium bowl & whisk to thoroughly combine. Add the chicken & stir to coat. If time permits, marinate the chicken for 2 hours or even overnight. Otherwise if you can spare 30 minutes, that will work too.
Preheat the oven to 400°F (200°C). Line a baking sheet with foil (& then parchment paper which makes for easier clean-up but careful not to burn it). Arrange the chicken in a single layer, scraping the marinade from the bowl & slathering it over the chicken. Cook for 25 minutes. Turn the chicken, basting each piece in the pan juices. Cook a further 10 to 15 minutes until the chicken is cooked & starting to caramelize. Turn the oven to broil (grill) & broil, 6 inches (15cm) from the heat for 4 to 5 minutes until the chicken is glazed & has some charring over it. Cover for 5 minutes before slicing.

To make the salad:

While the chicken is cooking, combine vinegar, soy, both oils & sugar in a medium bowl. Using a vegetable peeler, peel the cucumbers into ribbons & mix with the dressing. Refrigerate until ready to eat.

To serve:

Serve the chicken with steamed rice, the cucumber salad & a sprinkle sesame & sesame seeds & green onions. Serves 4 to 6.

Nutrition