Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Cooking Method: , ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
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:
  • 6 boneless, skinless chicken thighs (about 1.5 lbs)
  • 3 tbsp gochujang (Korean red chili paste)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp honey (or brown sugar for deeper caramelization)
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp gochugaru (Korean chili flakes)
  • ½ tsp black pepper
  • 1 tbsp vegetable oil
    • For Garnish & Serving:
  • 1 tbsp toasted sesame seeds
  • 2 green onions, sliced
  • 1 tbsp chopped cilantro (optional)
  • Steamed white rice or lettuce wraps for serving
Instructions
    Prepare the Marinade
  1. 1
    In a large mixing bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, gochugaru, and black pepper until well combined.
    2. Marinate the Chicken
  2. 2
    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).
    3. Cook the Chicken (Grill, Stovetop, or Oven)
  3. 3
    (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.)
    4. Rest and Slice
  4. 4
    Let the chicken rest for 5 minutes, then slice it into bite-sized pieces.
    5. Garnish & Serve
  5. 5
    Sprinkle with toasted sesame seeds, green onions, and cilantro (if using). Serve hot with steamed rice or lettuce wraps.
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.

Keywords: Spicy, Korean BBQ, Grilled Chicken, Easy Dinner, Flavorful
Read it online: https://petitepanini.com/recipe/spicy-korean-bbq-chicken-thighs/