Korean BBQ Chicken Recipes & Video

Korean BBQ Chicken Recipes & Video

So, Jacob recently requested a chicken thigh dish, and it hit me that it’s been almost four years since I last cooked chicken thighs for him! 😂 Naturally, I had to make something special, and what’s better than Korean BBQ Chicken? It’s the perfect blend of savory, sweet, and a little spicy, and it pairs so well with kimchi for a truly satisfying meal.

Why Korean BBQ Chicken?

If you’ve never tried Korean BBQ Chicken, you’re seriously missing out. The flavors are out of this world! The combination of soy sauce, garlic, and ginger gives the chicken an irresistible aroma, while the mirin and sake add a subtle sweetness. Plus, the chicken thighs get crispy on the outside but stay juicy on the inside, making every bite delicious.

Ingredients You’ll Need

Here’s what you’ll need to make this amazing Korean BBQ Chicken:

• 6-8 garlic cloves, chopped
• 2 green onions, chopped
• 1 tsp grated ginger
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp honey, agave nectar, or maple syrup
• 1/2 tsp black pepper
• 1 tbsp cooking oil (I used avocado oil)
• 4 boneless, skin-on chicken thighs
• Salt & pepper
• Shishito peppers, optional
• Sesame seeds, for garnish
• Chopped green onions for garnish

You can use any cut of chicken, but I think boneless, skin-on chicken thighs work the best! I buy bone-in, skin-on thighs and remove the bone myself; it’s super easy to do!

If you want to make this recipe without alcohol, substitute mirin and sake with water.

How to Cook Perfect Korean BBQ Chicken

Make the Sauce:

First, combine the garlic, green onions, soy sauce, mirin, sake, fish sauce, sugar, honey, and black pepper in a mixing bowl. You can make this sauce ahead of time if you want or make a big batch to use later!

Cook the Chicken:

Heat a large skillet over medium-high heat. Place the chicken thighs skin side down and cook for 7 to 8 minutes or until the skin is golden brown and crispy. Flip them over and cook for another 2 to 3 minutes until they’re fully cooked through.

Remove and Rest:

Take the chicken out of the pan and set it aside. Tap the excess oil from the skillet with some paper towels.

Simmer the Sauce:

Pour the sauce mixture into the pan and simmer for about 3 minutes or until it thickens nicely.

Add Peppers & Finish the Dish:

If you’re using shishito peppers, now’s the time to add them to the pan. Let them cook for a couple of minutes. Reduce the heat to medium-low, add the chicken back to the pan, and let everything cook together for a minute to absorb the flavors.

I torched my chicken so it would have more of a grilled look and flavor. It’s not nessassary though!

Serve and Enjoy:

Remove from heat and let the chicken rest for a couple of minutes. Cut it into bite-sized pieces and serve over warm cooked rice. Drizzle some of the remaining sauce over the top and garnish with chopped green onions and sesame seeds. Enjoy!

There You Have It!

Korean BBQ Chicken is one of those dishes that’s foolproof and always delicious. Whether you’re cooking for yourself or impressing someone special, this recipe is sure to hit the spot. Pair it with kimchi, and you’ve got a meal that’s both comforting and packed with flavor. So, next time you’re in the mood for something tasty, give this Korean BBQ Chicken a try!

Happy cooking, and don’t forget to check out the video for a step-by-step guide. Enjoy!

Korean BBQ Chicken

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• Author: Seonkyoung Longest
• Total Time: 18 mins
• Yield: 4 1x

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Description

The combination of soy sauce, garlic, and ginger gives the chicken an irresistible aroma, while the mirin and sake add a subtle sweetness. Plus, the chicken thighs get crispy on the outside but stay juicy on the inside, making every bite delicious.

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Ingredients

Scale 1x2x3x

• 6–8 garlic cloves, chopped
• 2 green onions, chopped
• 1 tsp grated ginger
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp honey, agave nectar, or maple syrup
• 1/2 tsp black pepper
• 1 tbsp cooking oil (I used avocado oil)
• 4 boneless, skin-on chicken thighs
• Salt & pepper
• Shishito peppers, optional
• Sesame seeds, for garnish
• Chopped green onions for garnish

You can use any cut of chicken, but I think boneless, skin-on chicken thighs work the best! I buy bone-in, skin-on thighs and remove the bone myself; it’s super easy to do!

If you want to make this recipe without alcohol, substitute mirin and sake with water.

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Instructions

1. Make the Sauce:
   First, combine the garlic, green onions, soy sauce, mirin, sake, fish sauce, sugar, honey, and black pepper in a mixing bowl. You can make this sauce ahead of time if you want or make a big batch to use later!
2. Cook the Chicken:
   Heat a large skillet over medium-high heat. Place the chicken thighs skin side down and cook for 7 to 8 minutes or until the skin is golden brown and crispy. Flip them over and cook for another 2 to 3 minutes until they’re fully cooked through.
3. Remove and Rest:
   Take the chicken out of the pan and set it aside. Tap the excess oil from the skillet with some paper towels.
4. Simmer the Sauce:
   Pour the sauce mixture into the pan and simmer for about 3 minutes or until it thickens nicely.
5. Add Peppers & Finish the Dish:
   If you’re using shishito peppers, now’s the time to add them to the pan. Let them cook for a couple of minutes. Reduce the heat to medium-low, add the chicken back to the pan, and let everything cook together for a minute to absorb the flavors.
6. Serve and Enjoy:
   Remove from heat and let the chicken rest for a couple of minutes. Cut it into bite-sized pieces and serve over warm cooked rice. Drizzle some of the remaining sauce over the top and garnish with chopped green onions and sesame seeds. Enjoy!

Notes

Rice and shishito peppers are not included in the nutritional facts

• Cook Time: 18 mins

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