This easy Korean Grilled Chicken is packed with bold, irresistible flavor. Juicy chicken thighs are marinated in a sweet and tangy Korean-inspired sauce, then grilled until perfectly charred on the outside and tender on the inside. Don’t be surprised if this one quietly takes over your regular dinner rotation!
If you love grilling as much as I do, then you’ve got to try my Grilled Steak Kebabs, Tandoori Chicken, and Grilled Chicken Caprese!
I love this Korean grilled chicken because it’s so simple to throw together. Just mix the marinade in a zip-top bag, add the chicken, and let it soak up all that flavor for a couple hours (or overnight if you can).
The marinade is packed with ginger, garlic, soy sauce, mirin, brown sugar, sesame oil, and lots of green onions. I usually add a good squeeze of Sriracha for heat, and honestly, I like to double it for an extra kick!
Serve this grilled chicken with some fluffy brown rice, roasted broccoli, and/or my cucumber avocado salad!
Kelley’s Tips
Tips for the Best Grilled Chicken Thighs
- Marinate longer for deeper flavor. Two hours works, but overnight really lets the chicken soak up all that sweet, savory goodness.
- Pat the chicken dry before grilling. This helps the skin get nice and crispy instead of steaming on the grill.
- Don’t skip the oil on the grates. Lightly oiling your grill prevents sticking and helps get those beautiful char marks.
- Use a meat thermometer. Cook until the internal temp reaches 165°F for perfectly juicy chicken every time.
- Watch the sugar content. The brown sugar can caramelize quickly, so keep an eye on the chicken and move it if it starts to char too fast.
- Let it rest before serving. A few minutes off the grill helps keep the juices locked in.
Ingredients for Korean Grilled Chicken Thighs
- Chicken Thighs: I love using bone in and skin on chicken thighs in this recipe. The skin gets crispy on the outside and the bone helps it to stay juicy on the inside. This recipe can be made with boneless chicken thighs or breasts. Just shorten the cooking time, and be careful to not overcook or risk drying out the chicken.
- Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch. Substitute 1/4 tsp ground ginger.
- Garlic: Fresh garlic is best. It gives the marinade a stronger, more authentic flavor than pre-minced garlic.
- Low-Sodium Soy Sauce: If you do not have low sodium soy sauce you can substitute regular soy sauce with water so it’s not too salty. You can also substitute coconut aminios for a gluten free version!
- Light Brown Sugar: Adds a nice sweetness to the sauce. Honey can also be substituted.
- Mirin: Gives the sauce a nice acidity and adds a touch of sweetness to balance out the saltiness. Mirin is usually found in the international or Asian aisle, near soy sauce, rice vinegar, and sesame oil.
- Sesame Oil: A little goes a long way! Sesame oil gives the marinade a nice nutty toasted flavor.
- Sriracha: This is added for a little kick. If you don’t want the spice, just omit it.
How to Make Korean Grilled Chicken
- Marinate the Chicken: Add all of the marinade ingredients, along with the chicken, is added to a large plastic bag or a shallow dish. Toss to coat the chicken. Refrigerate for at least 2 hours or overnight.
- Preheat the Grill: When you are ready to eat preheat the grill to medium-high heat.
- Cook the Chicken: When the grill is hot and ready, cook the marinated chicken thighs for 5 minutes on one side, then flip and cook for an additional 5-10 minutes, or until fully cooked.
- Serve: Once cooked, serve the grilled chicken immediately with green onions and sesame seeds. Enjoy!
What to Serve with Korean Grilled Chicken
Storage, Freezing, and Reheating
This easy grilled chicken recipe is perfect for meal prepping ahead of a busy week!
- Storing: Place leftover Korean grilled chicken in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze leftovers for up to 4 months in a freezer-safe container or bag.
- Reheating: To reheat, place the chicken in a baking dish, add a splash of water or broth, and cover with foil. Reheat at 325°F for 10–15 minutes (longer if needed) until warmed through. You can also cover with a damp paper towel and heat in the microwave in short intervals to avoid drying it out.
If you like this Korean Inspired Recipe you would love my Korean Beef Rice Bowl Recipe!
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Korean BBQ Grilled Chicken
Ingredients
- 4 chicken thighs, bone-in and skin on
- 1/2 cup low sodium soy sauce
- 3 tablespoons water
- 1 tablespoon mirin
- 2 tablespoons light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more to taste
- 2 whole green onions, white and green parts
Instructions
- Add all of the ingredients including the chicken to a large Ziploc bag or a shallow dish. Toss to coat the chicken.
- Refrigerate for at least 2 hours or overnight to marinate.
- When you are ready to eat, preheat the grill to medium-high heat.
- Cook for 5 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
- Serve immediately garnished with green onions and sesame seeds if desired.
Notes
- Marinate longer for deeper flavor. Two hours works, but overnight really lets the chicken soak up all that sweet, savory goodness.
- Pat the chicken dry before grilling. This helps the skin get nice and crispy instead of steaming on the grill.
- Don’t skip the oil on the grates. Lightly oiling your grill prevents sticking and helps get those beautiful char marks.
- Use a meat thermometer. Cook until the internal temp reaches 165°F for perfectly juicy chicken every time.
- Watch the sugar content. The brown sugar can caramelize quickly, so keep an eye on the chicken and move it if it starts to char too fast.
- Let it rest before serving. A few minutes off the grill helps keep the juices locked in.
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Fran
My wife and I were so surprised with how good this is! Our new go to grill recipe.
Kelley Simmons
So glad to hear you enjoyed this! Thanks so much for sharing!
Brent
Why are we cutting the marinade with water, shouldn’t you just use less soy sauce? How does water assist in a marinade?
Kelley Simmons
Hi Brent!
Yes you could absolutely use less soy sauce instead. I like to make sure that the chicken is throughly covered with sauce that is why I add a bit of water as well.
Thanks!
Kelley
Dr Martin Huang
This recipe looks really easy to make!
I think I can perhaps substitute the thigh meat to chicken wings/drumlets and bring it out to BBQ for party guest!
Kelley
Yes that would be great!
Thanks!
Kelley
Debra
Which side is cooked first; skin or?
Kelley
Hi Debra,
I cook it skin side first and then flip.
Thanks!
Kelley