Korean Grilled Chicken Asian
Fire up your grill and dive into the irresistible flavors of Korean cuisine with this Korean Grilled Chicken Asian recipe! Juicy, bone-in chicken thighs are bathed in a savory-sweet marinade made with soy sauce, gochujang, honey, sesame oil, and hints of garlic and ginger, delivering that perfect balance of heat and umami. The marinade infuses the chicken with bold, smoky flavors that caramelize beautifully on the grill, creating a mouthwatering char. Garnished with toasted sesame seeds and fresh green onions, this dish is as visually stunning as it is delicious. Perfectly paired with steamed rice, tangy kimchi, or a crisp salad, this recipe is a quick 15-minute prep wonder that transforms your weeknight dinners into a Korean-inspired feast. Ideal for BBQs or family meals, this vibrant grilled chicken recipe is sure to tantalize your taste buds and keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 0.25 cup soy sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 stalks green onions, chopped (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a large bowl, whisk together soy sauce, gochujang, honey, sesame oil, rice vinegar, minced garlic, and minced ginger to create the marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to let the flavors seep into the chicken.
Preheat a grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off, and place the thighs on the grill, skin-side down.
Grill the chicken for 7-10 minutes per side, or until the internal temperature of the thickest part reaches 165°F (74°C). Adjust the heat as necessary to prevent burning while achieving a nice char.
While grilling, you can brush the chicken with any remaining marinade during the first half of the cooking process, but discard the marinade afterward to ensure food safety.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish with chopped green onions and sesame seeds (if using) before serving.
Serve hot with steamed rice, kimchi, or a simple salad for a complete meal.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 3459 mg | 150% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 42.1 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
