Grilled Korean Chicken

Grilled Korean Chicken is a tasty main dish with chili paste, honey, green onions, sesame oil, black pepper, and sesame seeds. 

If you’re a big fan of Asian food, you should try out these recipes for Korean Beef Sloppy Joes, Korean Fried Chicken, Slow Cooker Korean Short Ribs, and delicious Grilled Korean Chicken. Grilled Korean Chicken is the perfect main dish, and you can make it ahead of time and serve it later for busy weeknights.

Grilled Korean Chicken on serving tray

The next time you want to break out the grill, you should try out this delicious Grilled Korean Chicken recipe. It takes almost no time to grill, but does spend a bit of time marinating to get extremely juicy and tasty. Inspired by Korean BBQ chicken, this is an extremely easy recipe to make, and you can find all of the ingredients that you need at your local grocery store. Grilled Korean Chicken goes great with other classic Asian dishes like kimchi, and can be mixed into a variety of stir-fries.

Grilled Korean Chicken collage

Once you’ve made your marinade, you’ll want to let the chicken pieces sit in it for up to 8 hours. While that may seem like a long time, you shouldn’t cut corners and take the chicken out early. The longer you let the Grilled Korean Chicken sit in the marinade, the more tender and flavorful it will get while also staying moist. This particular chicken marinade involves soy sauce, which has a naturally high salt content. Salt is fantastic for marinades because it breaks down the tougher parts of the chicken while also drawing the moisture to the surface.

If you’re also looking for some delicious side dishes and appetizers, you should make some Korean Egg Rolls, Crab Rangoon, or Steamed Rice.

Grilled Korean Chicken on serving tray

VARIATIONS ON GRILLED KOREAN CHICKEN

  • Sauces: You should try adding a dash of gochujang, a delicious Korean chili sauce. You can also add a little bit of sriracha, some teriyaki sauce, or even low sodium soy sauce.
  • Spices: Add a little brown sugar, red pepper flakes, rice wine or rice wine vinegar, or fresh jalapeños. I would recommend adding the spices directly to the marinade or rubbing it into the chicken itself. Keep in mind that the earlier in the cooking process that you add the hot elements, the hotter the chicken will turn out, which is great news if you love spicy Korean food.
  • Gluten-free: This Grilled Korean Chicken recipe is gluten-free already, but you certainly shouldn’t serve it with tortillas if you need to avoid gluten. Instead, you can serve it up on lettuce wraps to get a zesty crunch in place of a chewy tortilla.
Grilled Korean Chicken in a wrap

HOW TO STORE

  • Serve: Do not leave Grilled Korean Chicken out for longer than 2 hours after it’s done cooking or it can make you sick. You should always put it away in under 2 hours at room temperature, and in less time if it’s hot outside.
  • Store: In the fridge, Grilled Korean Chicken is good for up to 3 days before you should throw it out. Also, always let the chicken cool down to room temperature before you put them away, or it can still make you sick.
  • Freeze: Grilled Korean Chicken is good in the freezer for about 3 months as long as it’s properly stored in an airtight container.

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Grilled Korean Chicken

Grilled Korean Chicken is a tasty main dish with chili paste, honey, green onions, sesame oil, black pepper, and sesame seeds.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 8 hours 35 minutes
Course Dinner
Cuisine Korean
Author Sabrina Snyder

Ingredients
 

  • 1 cup  soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon Korean chili paste , recommended: Kochi Chang
  • 2 tablespoons grated fresh ginger
  • 6 cloves garlic , chopped
  • 1 green onion , thinly sliced
  • 2 teaspoons toasted sesame oil
  • coarse ground black pepper
  • 1 1/2 teaspoons toasted sesame seeds
  • 3 pound chicken , butterflied, cut into parts
  • 4 flour tortillas , warmed

Instructions

  • Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl.
  • Divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat.
  • Cover and let the meat marinate in the refrigerator for up to 8 hours. The longer the better!
  • Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
  • Light a grill, making sure to include a zone of indirect heat.
  • Remove the chicken from the marinade and place it over the charcoal, skin side down.
  • Grill until the skin is golden brown and crisp, about 10 minutes.
  • Move the chicken to the indirect heat zone, lower the cover, and grill until cooked through.
  • Remove the chicken from the grill to a cutting board and carve.
  • Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

Nutrition

Calories: 274kcal | Carbohydrates: 15g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1814mg | Potassium: 272mg | Fiber: 1g | Sugar: 6g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
Keyword: Grilled Korean Chicken
Grilled Korean Chicken collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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