Recipe

Korean BBQ Chicken

Sticky-sweet, garlicky Korean BBQ chicken with crisp edges and a glossy gochujang glaze.

By Matt Campbell

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4.8

A plated bowl of Korean BBQ chicken thighs with a glossy red-brown glaze, steamed rice, cucumber slices, and sesame seeds on a bright kitchen table

Korean BBQ chicken is one of those meals that makes your kitchen smell like you planned dinner instead of panic-texting, “what do we have?” It hits the full comfort spectrum: sweet and savory from soy and brown sugar, a little heat from gochujang, and that tiny moment of joy when the edges caramelize and go just barely crisp.

This is my home-friendly version that keeps ingredients accessible and the steps low drama. You can cook it in a skillet for weeknights, or throw it on the grill when you want that extra char. Either way, we finish with a quick simmer of the marinade (or a reserved portion) so every bite gets coated in a shiny, sticky glaze.

All ingredients for Korean BBQ chicken arranged on a kitchen counter including chicken thighs, gochujang, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and green onions

Why It Works

Big flavor, small ingredient list: gochujang, soy sauce, garlic, and ginger do the heavy lifting.
Crisp edges plus juicy chicken: we sear hot first, then finish gently so the sugar does not burn.
Glossy, restaurant-style glaze: simmering the marinade turns it into a sticky sauce that clings.
Flexible heat: you control spice level by adjusting gochujang and adding or skipping gochugaru.

Pairs Well With

Storage Tips

Refrigerator: Store leftover chicken and sauce in an airtight container for up to 4 days. Keep rice and veggies separate if you can so everything reheats better.

Freezer: Freeze cooked chicken (with a little sauce) for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm in a skillet over medium-low with a splash of water to loosen the glaze, or microwave in 30-second bursts, stirring between. If the sauce tightens up, that splash of water is your best friend.

Portion containers of Korean BBQ chicken with rice and vegetables lined up on a kitchen counter ready for meal prep

Common Questions

Is this the same as bulgogi?

Not exactly. Bulgogi is often made with thin-sliced beef in a soy, sugar, garlic marinade, sometimes with pear or other fruit for sweetness and tenderness. This recipe leans into gochujang for that signature Korean BBQ-style heat and stickiness, and it is built for chicken thighs or breasts.

What if I do not have gochujang?

Gochujang is the heart of the flavor, so it is worth grabbing if you can. In a pinch, mix 2 tablespoons miso or extra soy sauce with 1 to 2 tablespoons sriracha or chili garlic sauce and a teaspoon of sugar. It will not be identical, but you will still get a tasty sweet-spicy glaze.

Can I use chicken breast?

Yes. Slice breasts into 1-inch strips or cutlets so they cook quickly and stay juicy. Aim for 165°F internal temperature, and do not overcook because the glaze can make lean chicken feel dry fast.

How spicy is it?

With 1/4 cup gochujang and no extra chili flakes, this lands around a medium heat for many people, but brands vary a lot in both heat and sweetness. If you want it mild, drop gochujang to 2 tablespoons and add 1 extra tablespoon brown sugar. If you want it spicy, add 1 to 2 teaspoons gochugaru or a pinch of cayenne.

Can I grill it?

Absolutely. Lightly oil the grates, grill over medium-high heat, and cook until nicely charred and cooked through. For safety and better sauce control, reserve some marinade in a separate bowl before adding the raw chicken. Simmer the reserved portion into a glaze, then brush it on after grilling so the sugars do not scorch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large bowl or zip-top bag (for marinating)
Measuring cups and spoons
Microplane or small grater (for ginger), optional
Large skillet or grill pan (or outdoor grill)
Tongs
Small saucepan (to simmer the glaze)
Instant-read thermometer (recommended)

I was supposed to be the kind of person who meal preps perfectly portioned salads. Instead, I am the kind of person who marinates chicken at 4:45 pm and calls it “a plan.” This Korean BBQ chicken became my reliable save because it tastes like takeout energy with pantry math. Gochujang, soy, a little sugar, and suddenly your Tuesday has a soundtrack.

Also, I love a recipe that rewards you for tasting as you go. Taste a tiny bit of the marinade before the chicken goes in. Once raw chicken is in the bowl, hands off on the tasting spoon. If that first taste makes you sit up a little, you are in the right zone.