Fire up the barbie! This Spicy Korean Grilled Chicken recipe is delicious! You need this recipe for summer.
July 4th is tomorrow and, if you’re like most Americans, you might be firing up that grill. I’ve given you some tasty recipes this week to choose from, if you don’t know what you’re making yet.
And I might have saved the best for last. One of my favorites: Spicy Korean Grilled Chicken.
You can use bone-in, skin on chicken pieces like I have here or you can absolutely buy skinless, boneless chicken. If you do, I highly recommend chicken thigh meat. This marinade is one of my faves because it uses a Korean hot pepper paste, gochujang. I love a little heat with my meat. And if you buy boneless, skinless chicken meat, we like to make Bibimbap with the chicken. It’s a nice alternative to beef and absolutely delicious all mixed together with the seasoned veggies. So, if you don’t already have your menu planned for tomorrow, or if you’ll be doing any grilling this summer, you need to check out this recipe!!!
You can also find this recipe over at The Kitchn! And if you like it, please PIN and leave me a comment here or over at The Kitchn!
And while you are enjoying the July 4th celebrations tomorrow, whatever you are doing. . going to a park, or picnic with family and friends or firing up the grill at home and watching fireworks close by, let’s all remember to give thanks for our freedom and wave that red, white and blue! Have a great 4th everyone!
- 2 small to medium yellow onions, coarsely chopped
- 4 to 5 garlic cloves, minced
- ½ cup soy sauce
- ½ cup gochujang (Korean hot pepper paste)
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 1 teaspoon brown rice vinegar
- ¼ cup sesame oil
- 3 pounds bone-in, skin-on chicken pieces (I used drumsticks and chicken thighs; see Recipe Note)
- Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.
- When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.
- Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.
I seriously can’t muster more than YES YES!!!
haha, thanks Jocelyn!! Have a great 4th!!
Mmmm….grilled meat…one of my favourite foods ever! Your chicken looks incredible, Alice, especially with that perfect amount of char. I always vote for thigh meat over breast. Heading over to the Kitchn to check out your post! I hope you, Paul and the girls have a fantastic 4th of July tomorrow. Happy weekend, my friend!
Awh, thanks so much Nancy!!! I was worried I’d get some negative comments re: the char. . so fingers crossed! 😛
I love love grilled chicken!! This looks ridiculously amazing!! I have to find this chilli paste. Hope you have a wonderful 4th of July with the family 🙂
Zainab, you should be able to find gochujang at any Asian market! Go get some! If you like heat, you’ll love this!
Love the flavors Alice, can’t wait to try this one soon! Have a great 4th!
I hope you do! Thanks, Matt!! Hope you guys have a great 4th too!!
yum craving one of these now! looks delicious, definitely will be trying this recipe. thanks.
These look amazing! I love Korean flavors, especially during the summer when we do a lot of grilling.
Thank you so much, Jeanette!!
This sounds AMAZING! I used to live with someone from Korea, and they made the best food ever for me!! I can only imagine what this tastes like. Pinning for later, thanks Alice! Hope you had a wonderful holiday weekend 🙂
These look just perfectly grilled Alice! I have to get myself over to the Korean market and pick up some of that lovely spice! Alice, I know there is a Korean market in Factoria, but do you have a suggestion for one that you like better? I’ve not yet looked at Uwajimaya either but I think I might give that a go too. I’m woefully ignorant about Korean food so I just love all of your delicious posts!
Alice, I tried your Korean Chicken at our barbecue party on Saturday night and it was a big time hit!
I had already purchased boneless thighs at the Asian Market before seeing your Post so I went with those, the flavor was fantastic! Great recipe, a definite winner!
Such gorgeous, spicy chicken cooked to perfection!!! Off to check out your recipe!
I pinned this recipe a long time ago, but will finally be making it for Thanksgiving. Yes! I’m going to tweak this marinade to accommodate my turkey. Something a little different than the same ol’ sage-y turkey we have every year. I’m sure this will be a welcome change.
Heather! Wow, you go girl! I’m guessing you and your family like it hot and spicy? Let me know how it goes! We’re going to try a ranch flavored turkey that I saw on the Food Network!
This recipe will be a fav at my home for years to come. Sooooooo good! 😋
Thank you so much, John!! Was it spicy enough for you?
Yes! Next time I will be more daring though and get the 75 – 100 GHU gochujang paste. Love this recipe and have shared it with many.😀
Hi
Any suggestions on how to cook this for those don’t have a grill.
Hi Jackie, you can pan fry on both sides until cooked through or bake (or roast) in the oven. You can try 350 (or 375, you might have to experiment with your oven) for about an hour, or when the chicken is cooked through, no longer pink inside, and registers 165°F in the thickest part of the meat with an instant-read thermometer. If you want to try roasting in the oven, try 475 for about 35 to 40 minutes, or when the thickest part of the chicken registers 165°F.