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Korean BBQ Grilled Chicken
This Korean grilled chicken is bold, flavorful, and incredibly easy to make. Marinated in a sweet and tangy sauce, it grills up perfectly charred on the outside and juicy on the inside.
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
Calories: 307kcalCarbohydrates: 12gProtein: 20gFat: 20gSaturated Fat: 5gCholesterol: 111mgSodium: 1212mgPotassium: 306mgFiber: 1gSugar: 8gVitamin A: 148IUVitamin C: 2mgCalcium: 26mgIron: 1mg