Spicy Korean BBQ Chicken
Restaurant quality Korean BBQ marinade full of sweet and savory flavor on tender chicken breast.
Servings 4 people
Equipment
- 1 mixing bowl
- 1 12 inch non-stick or cast iron pan
- Tongs
- whisk
- kitchen shears or sharp knife
- meat thermometer optional but recommended
Ingredients
- 2 lbs boneless skinless chicken thighs fat trimmed
Marinade ingredients
- ½ cup low-sodium soy sauce
- ¼ cup gochujang paste
- 3 Tbsp. sriracha or other hot sauce
- 2 Tbsp. brown sugar
- 3 tsp mirin or dry sherry
- 1 inch piece fresh ginger grated
- 1 tsp garlic powder
Instructions
- Using kitchen shears or a sharp knife, remove any fatty or lumpy parts of the chicken. This will ensure the meat lies flat on the pan and cooks evenly. Pounding the chicken flat is another option that tenderizes the meat and ensures even cooking.
- Combine marinade ingredients and whisk until smooth. Reserve 1/4 cup of the marinade for dipping.
- Add chicken to marinade, mixing to coat all pieces evenly. Place in the refrigerator for at least one hour or up to 24 hours.
- When ready to cook, let chicken sit for 15 minutes on the counter to come to room temperature. Preheat pan over medium high heat.
- Using tongs, pull pieces of the chicken from the marinade and allow excess to drip off for at least 10-20 seconds. This will reduce the possibility of burning the sauce.
- Place chicken thighs in the pan with plenty of room between pieces. Work in small batches if necessary and cook for 5 minutes undisturbed. You should see the chicken plump up and the edges of the meat pull away from the pan.
- Turn chicken and reduce heat to medium low, cover, and let cook another 3-5 minutes until it is browned and the internal temperature reads at least 165°F with an instant-read thermometer.
- Let the chicken rest for 5 minutes before serving.
Notes
- Sides: White rice, kimchi, quick-pickled veggies (carrots, cucumbers, radish), and potatoes.
- Garnishes: Toasted sesame seeds, chopped green onions, and sriracha sauce.