Korean BBQ is a beloved culinary tradition known for its bold, dynamic flavors, and these Spicy Korean BBQ Chicken Thighs perfectly embody that rich and spicy goodness. With a deep, smoky heat balanced by a hint of sweetness, these juicy, marinated chicken thighs are an absolute must-try. Whether you’re grilling outdoors, cooking indoors on a stovetop, or even baking, this recipe is adaptable and sure to impress. Let’s dive into everything you need to know to make the best Spicy Korean BBQ Chicken Thighs at home.
Why You’ll Love This Recipe
- Explosive Flavor: A combination of gochujang, garlic, soy sauce, and honey delivers the perfect balance of heat, umami, and sweetness.
- Tender and Juicy: Chicken thighs stay moist and absorb the bold marinade beautifully.
- Easy to Prepare: Simple marinating and quick grilling make this dish approachable for all skill levels.
- Versatile Cooking Options: Grill, pan-sear, or bake—whichever method you choose, the results are delicious.
- Meal-Prep Friendly: Make extra and enjoy leftovers in rice bowls, wraps, or salads.
Ingredients
For the Marinade:
- 1/3 cup gochujang (Korean fermented red chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tbsp gochugaru (Korean red pepper flakes, optional for extra heat)
- 1 tsp black pepper
- 1/2 tsp salt
- 2 tbsp water
For the Chicken:
- 6 boneless, skinless chicken thighs
- 1 tbsp vegetable oil (for cooking)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Step-by-Step Instructions
1. Prepare the Marinade
In a mixing bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, gochugaru (if using), black pepper, salt, and water. Whisk together until smooth and well incorporated.
2. Marinate the Chicken
Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours (or ideally overnight) to allow the flavors to deeply penetrate the meat.
3. Cooking Methods
Grilling (Recommended for Authentic Flavor)
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Lightly oil the grates to prevent sticking.
- Grill the chicken for about 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from the grill and let rest for a few minutes before slicing.
Pan-Searing (Indoor Option)
- Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
- Cook the chicken for about 5-6 minutes per side, until nicely caramelized and fully cooked.
Baking (Hands-Off Option)
- Preheat oven to 400°F (200°C).
- Place marinated chicken on a lined baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until fully cooked.
Tips for the Best Spicy Korean BBQ Chicken Thighs
- Marinate Longer: The longer the chicken sits in the marinade, the more flavorful it will be—overnight is ideal.
- Use Chicken Thighs: They are more forgiving than chicken breasts and remain juicy even with high heat.
- Don’t Skip the Resting Time: Letting the cooked chicken rest for 5 minutes before slicing keeps it juicy.
- Double the Sauce: Reserve some marinade before adding the raw chicken and use it as a sauce for drizzling.
- Pair with the Right Sides: Serve with steamed rice, kimchi, or a crisp cucumber salad for a complete meal.
Serving Suggestions
Pair your Spicy Korean BBQ Chicken Thighs with these delicious sides:
- Steamed White or Brown Rice – A classic and simple base to soak up the sauce.
- Korean Banchan (Side Dishes) – Serve with kimchi, pickled radish, or seasoned spinach.
- Korean Slaw – A crunchy cabbage slaw dressed with sesame oil and rice vinegar adds a fresh contrast.
- Lettuce Wraps – Wrap the chicken in crisp lettuce leaves with rice and ssamjang (Korean dipping sauce) for a healthier twist.
Variations & Customizations
- Make it Extra Spicy: Add an extra tablespoon of gochugaru or a dash of cayenne pepper.
- Sweet and Spicy Twist: Increase honey or brown sugar for a sweeter balance.
- Crispy Version: Coat the marinated chicken in a light layer of cornstarch before frying for an extra crispy texture.
- Vegetarian Alternative: Substitute chicken with firm tofu or portobello mushrooms and adjust the grilling time.
Storing and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm gently in a skillet over medium heat or microwave for 30-60 seconds until heated through.
- Freezing: Freeze marinated raw chicken for up to 2 months. Thaw in the fridge overnight before cooking.
Final Thoughts
These Spicy Korean BBQ Chicken Thighs bring authentic Korean flavors straight to your kitchen with minimal effort. Whether grilled, pan-seared, or baked, this dish is a guaranteed crowd-pleaser. Perfect for weeknight dinners, meal prep, or gatherings, this recipe is one you’ll come back to again and again. Try it today and experience the magic of Korean BBQ at home!
Spicy Korean BBQ Chicken Thighs
Description
These Spicy Korean BBQ Chicken Thighs are juicy, flavorful, and perfectly caramelized with a balance of heat and sweetness. Marinated in a rich gochujang-based sauce and grilled to perfection, this dish offers an authentic Korean BBQ experience that’s easy to make at home. Serve it with rice, lettuce wraps, or a side of kimchi for a restaurant-quality meal!
Ingredients
For the Chicken Marinade:
For Garnish & Serving:
Instructions
Prepare the Marinade
- In a large mixing bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, gochugaru, and black pepper until well combined.
Marinate the Chicken
- Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours (or up to 12 hours for deeper flavor).
Cook the Chicken (Grill, Stovetop, or Oven)
- (Grill: Preheat grill to medium-high heat (190°C / 375°F). Cook the chicken for 5-6 minutes per side, flipping once, until slightly charred and cooked through.), (Stovetop: Heat 1 tbsp vegetable oil in a pan over medium-high heat. Sear the chicken for 5 minutes per side, then lower heat and cook for another 3-4 minutes until fully cooked.), (Oven: Preheat oven to 190°C (375°F). Place chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until caramelized. For extra char, broil for 2 minutes at the end.)
Rest and Slice
- Let the chicken rest for 5 minutes, then slice it into bite-sized pieces.
Garnish & Serve
- Sprinkle with toasted sesame seeds, green onions, and cilantro (if using). Serve hot with steamed rice or lettuce wraps.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 452.27kcal
- % Daily Value *
- Total Fat 17.8g28%
- Saturated Fat 3.39g17%
- Trans Fat 0.06g
- Cholesterol 201.63mg68%
- Sodium 1126.41mg47%
- Potassium 648.43mg19%
- Total Carbohydrate 25.33g9%
- Dietary Fiber 1.51g7%
- Sugars 9.67g
- Protein 46.22g93%
- Vitamin A 19.94 IU
- Vitamin C 2.2 mg
- Calcium 60 mg
- Iron 3.29 mg
- Vitamin E 1.25 IU
- Vitamin K 26.24 mcg
- Thiamin 0.29 mg
- Riboflavin 0.48 mg
- Niacin 13.09 mg
- Vitamin B6 1.07 mg
- Folate 20.18 mcg
- Vitamin B12 1.31 mcg
- Phosphorus 466.41 mg
- Magnesium 77.74 mg
- Zinc 4.2 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
Spicier Version: Increase the gochugaru or add 1 tsp of sriracha.
Milder Version: Reduce gochujang and gochugaru, and add 1 tbsp of extra honey for balance.
Storage: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a pan over low heat.
Meal Prep: Marinate the chicken overnight for a quick meal the next day.