Korean BBQ Chicken Recipe: Easy, Healthy, and Delicious
I love how food can take you to another part of the world with just one bite. This Korean BBQ Chicken Recipe is no exception. It mixes the rich, smoky, and spicy tastes of Korean BBQ, and the fresh taste of the marinated cucumber salad. Plus, it has the hearty feel of a Korean rice bowl. It’s one of those recipes that hits all the right notes: sweet, spicy, savory, and tangy, all balanced in perfect harmony.
Whether you’re making a fun weeknight dinner or planning something special for friends and family, this dish has you covered. It’s simple to make, healthy, and guaranteed to be a crowd-pleaser. Trust me, this one’s going into your regular rotation.
What Makes This Korean BBQ Chicken Recipe So Special?
Korean BBQ is famous for its bold flavors and its ability to bring people together. This recipe takes inspiration from traditional Korean cooking but keeps it accessible for home chefs.
Chicken thighs are the main attraction. They’re tender, juicy, and full of flavor. And marinating them takes them to a whole other level of deliciousness.
The marinade includes gochujang, garlic, ginger, honey, and soy sauce. This flavour explosion is what gives this meal its addictive taste.
Searing the chicken in a hot cast iron pan creates those crispy, caramelized edges that make your taste buds sing. Serve it all with steamed white rice and a cool, spicy cucumber salad, and you have the perfect Korean rice bowl.
Let’s Talk About Gochujang
If you’ve never cooked with gochujang, you’re in for a treat. This Korean fermented chili paste is a staple in Korean kitchens, and for good reason—it’s magic in a tub. Gochujang is made from red chili powder, glutinous rice, fermented soybeans, and salt. The fermentation process gives it a deep, umami-rich flavor that’s equal parts sweet, spicy, and savory.
It’s the foundation of this Korean BBQ Chicken Recipe and adds heat and depth to the marinade.
You can find gochujang in most grocery stores or Asian markets, usually in the international aisle. Trust me, once you start cooking with it, you’ll find excuses to add it to everything. From sauces and soups to marinades and dips, it’s a game-changer.
The Secret to the Perfect Korean BBQ Chicken Recipe
Here’s a little secret: patience is key for cooking chicken thighs. You want your pan hot—like intensely hot—before adding the chicken. Once it’s in, resist the urge to move it around.
Let the chicken sit and develop that golden, crispy sear. This not only locks in the juices but also caramelizes the marinade. That’s what creates those irresistible, slightly charred bits that make Korean BBQ so iconic.
Cooking chicken this way ensures it cooks to perfection on the inside. It also has a beautiful, tasty crust on the outside. The result? Chicken that’s tender, juicy, and bursting with flavor in every bite.
Why the Marinated Cucumber Salad is a Must
Now, let’s not forget the hero on the side—the marinated cucumber salad. Fresh, crunchy, and just spicy enough to stand up to the bold flavors of the chicken, the dish is delightful. Plus, it’s ridiculously easy to make.
The cucumbers soak in the tangy, spicy marinade. This balances the sweetness of the chicken and adds a refreshing crunch to your plate. It’s a flavor bomb of delicious ingredients all in one bowl.
This salad is a perfect sidekick to the Korean rice bowl, but it’s also great on its own. You can toss it into wraps, serve it with other proteins, or even snack on it straight from the bowl (no judgment here).
Customizing Your Korean Rice Bowl
The beauty of a Korean rice bowl is its versatility. While the combination of BBQ chicken, rice, and cucumber salad is classic, you can easily mix it up.
Feel free to add a fried egg on top for extra richness. Toss in some pickled veggies for a tangy kick. Sprinkle toasted sesame seeds for a nutty finish. Top it with some sliced green onion for some extra bite.
If you’re cooking for a crowd, set it up like a build-your-own bowl station. Lay out all the ingredients and let everyone customize their plates. It’s a fun way to please a large crowd!
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Asian Inspired Sesame Chop Salad
One Pot Garlic Soy Chicken and Rice
Ingredients:
For the Chicken
- 12 chicken thighs
- 1 tsp pepper
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp gochujang
- 2 tbsp honey
- 1 tbsp toasted sesame seeds
- 2 tbsp soy sauce
For the Marinated Cucumber Salad
- 2 cups sliced cucumbers
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 tbsp gochujang
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tsp red pepper flakes
- 1 1/2 tbsp soy sauce
Instructions:
- Combine all the chicken marinade ingredients in a bowl. Add the chicken thighs and coat them well. Let marinate for at least 30 minutes or up to overnight in the fridge.
- Heat a cast iron pan over high heat until very hot. Add the marinated chicken thighs and let them sear for about 6 minutes per side, or until cooked through and nicely charred.
- Mix all the salad ingredients in a bowl and set aside to marinate while you cook the chicken.
- Plate the chicken with steamed rice, the marinated cucumber salad, and a sprinkle of toasted sesame seeds. Enjoy!
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