Ingredients

Scale

For the Marinade:

1.5 lbs (700g) boneless, skinless chicken thighs or breasts
1/4 cup soy sauce (low-sodium preferred)
3 tablespoons brown sugar
2 tablespoons gochujang (Korean chili paste)
1 tablespoon sesame oil
2 tablespoons rice vinegar
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon honey
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, chopped (for garnish)

For Cooking:

1 tablespoon vegetable oil (for grilling)

Instructions

Step 1: Prepare the Marinade

In a large mixing bowl, combine soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, minced garlic, grated ginger, and honey. Whisk until the ingredients are well combined and the sugar has dissolved.

Step 2: Marinate the Chicken

Add the chicken thighs or breasts to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour (or overnight for maximum flavor).

Step 3: Preheat Your Cooking Surface

If using a grill pan or skillet, heat it over medium-high heat and add a tablespoon of vegetable oil. For an outdoor grill, preheat it to medium-high heat.

Step 4: Cook the Chicken

Remove the chicken from the marinade (reserve the marinade for basting). Place the chicken on the grill or skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the reserved marinade during the last few minutes of cooking.

Step 5: Garnish and Serve

Once cooked, transfer the chicken to a plate. Sprinkle with sesame seeds and chopped green onions for added flavor and presentation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Cuisine: Americans

Nutrition

Calories: 320
Sodium: 650mg
Protein: 28g

Keywords: Easy Korean BBQ Chicken Recipe