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Your grill just made a new best friend with this sticky and savory Korean BBQ Chicken. Juicy chunks of chicken coated in an irresistible homemade sauce hit the grill and in just half an hour you have a delicious dinner that tastes just like your favorite Korean BBQ joint. It is my go-to recipe whenever I want something bold and full of flavor but need dinner on the table fast.
You will love how the flavors come together so quickly on the grill. I first made this one summer when my kids begged for something different and now it is our number one pick for lazy Friday cookouts.
Ingredients
- Boneless skinless chicken breasts: Cuts into cubes easily and absorbs all the marinade for juicy results Choose fresh chicken with a pink hue and minimal moisture for best texture
- Salt and pepper: Brings out the flavor and helps the spices cling to the meat Use freshly ground pepper for extra punch
- Asian five spice: Optional but adds a warm spice note Look for blends that list star anise as the first ingredient for great quality
- Green onions: Chopped up for a fresh pop and colorful garnish Pick firm bright stalks with lots of green
- Steamed rice or cooked noodles: Makes a perfect side to soak up the aromatic sauce Use jasmine rice for a fragrant backdrop
- Soy sauce: The base for your sauce Go for low sodium to control the salt and seek out Japanese-style shoyu or a thick teriyaki if available
- Brown sugar: Adds rich sweetness Choose dark brown for a deeper molasses flavor
- Rice vinegar: Brings just enough acidity to balance all the layers Look for clear and mild versions
- Toasted sesame oil: Infuses an earthy nutty aroma Pick bottles that smell fragrant and are deep golden in color
- Sriracha sauce or crushed red pepper: For a hit of heat Sriracha is smooth and sweet while red pepper flakes give extra kick
- Garlic: Freshly minced for that classic BBQ punch Always choose plump fresh cloves and avoid pre-minced jars
- Corn starch plus cold water: This simple slurry thickens the sauce to just the right glossy finish
Step-by-Step Instructions
- Prepare the BBQ Sauce:
- Combine soy sauce brown sugar rice vinegar sesame oil sriracha and garlic in a medium saucepan Set over medium-high heat stir until everything dissolves then bring to a gentle boil Watch for bubbles at the edges which means the sugar is melting and flavors are melding
- Thicken the Sauce:
- In a small bowl stir together cold water and corn starch until smooth Slowly drizzle this into the bubbling sauce whisking constantly Keep cooking for one to two minutes until the sauce becomes glossy and can coat the back of a spoon Remove from heat Pour half into another bowl for serving later so raw chicken never touches it
- Skewer and Season Chicken:
- Thread the chicken cubes onto metal or soaked wooden skewers Leave a little space between each piece so they cook evenly Sprinkle generously with salt and pepper Add the five spice powder for an authentic flavor layer Press gently so it sticks
- Brush with Sauce:
- Using a brush coat the skewered chicken all over with the sauce from one bowl Turn every piece to get it well covered Set aside the other bowl of sauce for serving later
- Grill to Perfection:
- Set the grill to medium heat Place skewers directly over the heat Cook for eight to ten minutes turning every two to three minutes Every turn brush with more sauce for a deep lacquered finish Look for bits of caramelization for that signature Korean BBQ look
- Serve with All the Goodness:
- Slide the cooked chicken off the skewers and place on top of steamed rice or cooked noodles Drizzle generously with the reserved sauce and top with green onions Enjoy while hot
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My favorite part is the sesame oil in the sauce It reminds me of the delicious barbecues I had with my family as a kid Each time I catch that toasty aroma I am transported back to sunny backyard gatherings
Storage Tips
Store any leftover chicken and sauce separately in airtight containers in the refrigerator. The chicken keeps its flavor and stays moist for up to three days. For longer storage you can freeze the chicken skewers in a zip-top bag. Thaw overnight and reheat gently on the stove or grill adding a splash of water to revive the sauce.
Ingredient Substitutions
Boneless thighs can replace chicken breasts for even more tenderness. Tamari or coconut aminos are good swaps if you need a gluten free option. If you like extra heat a dash of gochujang paste brings authentic Korean spice.
Serving Suggestions
Lay out a full Korean BBQ spread with quick cucumber pickles kimchi or a crunchy slaw. Sprinkle toasted sesame seeds for even more nutty flavor. The leftovers are fantastic tucked into lettuce wraps or over a big bowl of greens for lunch.
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Cultural Context
Korean BBQ is all about sharing and celebration and this dish captures that spirit. Meals are often cooked table-side and eaten with friends and family. The signature balance of sweet savory and spicy flavors will make you feel like you are sitting at a bustling Seoul street stall.
Frequently Asked Questions About Recipes
- → What makes the BBQ sauce distinctly Korean?
The sauce combines soy sauce, brown sugar, toasted sesame oil, garlic, and a hint of heat from sriracha, creating a sweet, savory, and slightly spicy profile typical of Korean-inspired sauces.
- → Can I cook the chicken without a grill?
Yes, you can bake the skewers in a 400°F oven on a sheet pan, brushing with sauce several times until fully cooked for delicious results.
- → What sides complement these chicken skewers?
Steamed white rice or cooked noodles pair perfectly. Add a simple side salad or pickled vegetables to balance the flavors.
- → Is it possible to use different cuts of chicken?
Absolutely! Thighs work well and offer more juiciness, though chicken breast pieces keep the dish lighter and leaner.
- → How can I add extra spice?
Increase the sriracha or add a pinch of red pepper flakes to the sauce for a hotter kick.