Description
Follow this recipe to make tender chicken thighs coated in a sweet, spicy, and savory Korean BBQ sauce, perfect for grilling or pan-searing.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, trimmed
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- Vegetable oil for cooking
Instructions
- Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches thick.
- In a medium bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and black pepper to create the marinade.
- Add the chicken pieces to the marinade, ensuring all pieces are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
- If grilling: Preheat your grill to medium-high heat. Thread chicken onto skewers if desired, or place directly on the grates. Grill for 4 to 6 minutes per side until cooked through (internal temperature reaches 165°F).
- If pan-searing: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 5 to 7 minutes per side until browned and cooked through.
- Once the chicken is cooked, pour any remaining marinade from the bowl into the skillet (or a small saucepan if you used the grill). Bring to a simmer.
- Whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, for 1 to 2 minutes until the sauce thickens into a glaze.
- Return the cooked chicken to the skillet and toss gently to coat completely with the thick glaze.
- Serve immediately over steamed rice with sesame seeds sprinkled on top.
Notes
- For a smoky flavor when pan-searing, add a small amount of liquid smoke (about 1/2 teaspoon) to the marinade.
- Chicken thighs work best as they stay moist during high-heat cooking.
- Serve with lettuce wraps, kimchi, or pickled radish for a complete meal.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling or Pan-Searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18
- Sodium: 850
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
- Cholesterol: 110