Korean BBQ Grilled Chicken puts an Asian recipe twist on traditional BBQ sauce.
Gochujang is a Korean chili paste that has a good mix of sweet and spicy.
It’s not overwhelmingly spicy, but if you don’t like a ton of heat just use a little less than the recipe calls for.
And it’s easily found in the Asian section of the grocery store.
I recommend making the sauce the night before so the chicken can marinate overnight.
How to Make Korean BBQ Grilled Chicken
The homemade BBQ sauce is made in a saucepan.
Combine ketchup, gochujang, soy sauce, vinegar, honey, ginger paste, and garlic paste.
Bring it to a boil and then reduce the heat and simmer for 5 minutes, stirring a few times throughout.
Let it cool slightly.
Put 6 to 8 boneless, skinless chicken thighs in a gallon size plastic bag.
Add a few spoonfuls of this sauce, kosher salt, and pepper to the bag.
Massage the bag so all of the chicken is coated.
Then place in the fridge to marinate overnight, or at least an hour.
When ready to grill, preheat your grill to medium high heat.
The chicken will take 4 to 6 minutes per side.
Brush with more of the BBQ sauce during the last few minutes.
Serve Korean BBQ Grilled Chicken with even more of the sauce for dipping.
The flavor is incredible!
I served this with corn on the cob that I grilled at the same time.
Brush the corn with olive oil and sprinkle kosher salt and pepper.
Such an easy side to make a complete meal all cooked on the grill 🙂
If you like Korean BBQ Grilled Chicken, you might also like these recipes…
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Korean BBQ Grilled Chicken
Korean BBQ Grilled Chicken is made with a homemade BBQ sauce made with Korean gochujang chili paste to give the sauce a spicy kick
- 1 cup ketchup
- 1/4 cup gochujang chili paste (Asian section of grocery store)
- 1/4 cup white vinegar
- 1/4 cup honey
- 1 Tbsp soy sauce
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 6 to 8 boneless, skinless chicken thighs (or 4 chicken breasts)
- kosher salt, pepper
Put the ketchup,gochujang, vinegar, honey, soy sauce, ginger, and garlic in a small saucepan. Bring to a boil and then reduce the heat and simmer for 5 minutes, stirring a few times.
Put the chicken thighs in a gallon size plastic bag and add a few spoonfuls of the BBQ sauce and some kosher salt and pepper. Massage the bag until the chicken is coated and marinate in the fridge for at least an hour or overnight.
Preheat the grill to medium high heat. Grill the chicken 4 to 6 minutes per side. Brush with more of the BBQ sauce during the last 2 minutes of grilling.
Serve the chicken with the remaining BBQ sauce.
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