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Juicy and perfectly charred Korean BBQ chicken, marinated with a blend of savory, sweet, and spicy flavors. Serve it as Ssam, wrapped in lettuce leaves with Ssamjang sauce, for a delicious weeknight dinner or special occasion.
BBQ Chicken Korean Recipe
In recent years, I’ve developed a strong appreciation for Korean BBQ, and living in Southern California, I’m lucky to enjoy a wide range of fantastic Korean BBQ restaurants thanks to the large Korean community here. I love the endless variety of banchan (side dishes) such as Japchae, and Spicy Korean Tofu.
One of my favorites is the chicken—perfectly marinated and grilled over the tabletop BBQ. It’s always so flavorful, juicy, and bursting with taste. I’m thrilled to have discovered an exceptional Korean BBQ chicken recipe in Fine Cooking magazine, and I’m excited to share the recipe with you.
Trying this recipe at home allows me to bring a bit of that restaurant experience into my own kitchen. The marinade is a perfect blend of savory, sweet, and spicy, creating a deliciously balanced flavor. As I grill the chicken, the aroma fills the kitchen, reminding me of those great Korean BBQ meals. Enjoying it with some homemade banchan and a side of steamed rice, just like at my favorite Korean BBQ spot!
For more restaurant-style Korean recipes, check out Spicy Korean Chicken and Bulgogi.
Chicken Ssam
For a truly authentic eating experience, serve the BBQ chicken thighs as a Korean lettuce wrap or Ssam.
Ssam is a Korean term for a dish where various fillings are wrapped in leafy vegetables, typically lettuce or perilla leaves. The fillings can include grilled meats, such as beef or chicken, as well as a variety of condiments and side dishes.
Ssam is often served with Ssamjang, a savory and slightly spicy dipping sauce made from a mixture of soybean paste (doenjang) and Korean red chili paste (gochujang), along with other ingredients like garlic, pickled daikon or carrot strips.
My chicken ssam features flavorful grilled chicken with fresh lettuce leaves for a refreshing, appetizing meal. The juicy chicken, bursting with intense flavors, is perfectly complemented by Ssamjang sauce and steamed white rice.
Sidenote: To enjoy, place a small spoonful of rice inside a lettuce leaf, add a piece of chicken, and top with Ssamjang, scallions, chili, and sesame seeds. Wrap it up and take a bite.
Korean BBQ Chicken Ingredients
My easy recipe calls for the following ingredients, plus Korean bbq chicken marinade:
- Chicken thighs
- Sesame oil and soy sauce – two of the most important ingredients in the chicken marinade, infusing the chicken thighs with great taste and aromas.
- Ginger and garlic – add depth of flavor, enhance aroma, and help tenderize the meat with their natural enzymes.
- Corn syrup – Corn syrup is frequently used in Korean cooking to add sweetness and enhance the texture of dishes, such as in marinades and sauces.
- Mirin
- Korean red chili powder (gochugaru) – Gochugaru is a Korean red chili pepper powder known for its vibrant color and mild to moderate heat, commonly used in Korean dishes to add spice and flavor.
- Lettuce leaves
- Ssamjang sauce – Ssamjang sauce is a Korean condiment made from a blend of fermented soybean paste and red chili paste. You can find it at Korean or Asian grocery stores. It’s also available online on Amazon or specialty food websites.
See the recipe card for full information on ingredients.
How To Make Korean BBQ Chicken
It takes only 3 simple steps to grill the chicken.
- Mix all marinade ingredients in a bowl, add chicken, and stir to coat evenly. Cover and refrigerate for 2 hours.
- Preheat the grill, oil the surface, and cook the chicken until golden brown and charred on both sides.
- Remove from the grill and serve immediately.
Frequently Asked Questions
I don’t recommend bone-in chicken. Boneless, skinless chicken thighs or breasts are commonly used for quicker cooking and easier handling.
A gas or charcoal grill works well for BBQ chicken. You can also use a grill pan if you’re cooking indoors.
Yes, you can definitely marinate the chicken overnight. I recommend a minimum of 2 hours, but for the best flavor, marinate overnight.
They are related but not the same! Korean BBQ Chicken refers to grilled chicken that is typically marinated in a mixture of Korean spices, sauces, and sweeteners, then cooked on a grill. It’s often served with sides like rice and lettuce leaves for wrapping.
Dak Galbi is a Korean chicken dish with diced chicken stir-fried with vegetables and a spicy, sweet, and savory sauce made from gochujang (Korean chili paste), soy sauce, garlic, and other ingredients. It’s cooked on a tabletop grill pan and includes cabbage, sweet potatoes, and rice cakes.
Each serving is 540 calories.
What To Serve With This Recipe
For a wholesome Korean meal at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Korean Spicy Chicken Stew
- Jjamppong (Korean Seafood Noodle Soup)
- Spicy Korean Chicken Wings
Korean BBQ Chicken
- 2 lbs (1kg) boneless, skinless chicken thighs, sliced lengthwise to thinner pieces
Marinade:
- 1/2 cup sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons light corn syrup, mul yut
- 4 teaspoons fresh ginger, finely grated peeled
- 4 teaspoons minced garlic
- 4 teaspoons mirin
- 2 teaspoons Korean red chili powder, gochugaru
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sides:
- 4 cups cooked white rice
- 16 lettuce leaves, washed and dried
- Ssamjang sauce
- 1/4 cup scallions, thinly sliced
- 2 tablespoons fresh long red chiles , thinly sliced
- 1 teaspoon roasted sesame seeds
- In a large bowl, mix all the Marinade ingredients together.
- Add the chicken to the marinade, stirring to coat evenly. Cover and refrigerate for 2 hours.
- Fire up the grill and brush a bit of oil on the surface. Grill the chicken until golden brown and charred on both sides. Remove from the grill and serve immediately with the sides.
Nutrition information is automatically calculated, so should only be used as an approximation.
My whole family loves this recipe. I’ve been making it for years and believe it used to call for 1/3 cup of sliced shallots. I still use them and like to marinate overnight. Thank you!
Hi Anne, thanks for your comment and rating. No, I never use sliced shallots for this recipe. :)
Could this be marinated over night? Or is it best to just stick to marinating for two hours?
Sure you can marinate overnight.
I cut the skinless, boneless thigh in half, and used honey because I didn’t have corn syrup, and white wine instead of mirin I didn’t have, and added a tiny bit of brown sugar. I made this in my air fryer, 10 minutes at 375 degrees, then turn over for another 3 minutes. Came out perfect, like it was grilled, tender inside, and easy as can be. I served it straight with rice. Thank you for the recipe.
I cut the skinless, boneless thigh in half, and used honey because I didn’t have corn syrup, and white wine instead of mirin I didn’t have, and added a tiny bit of brown sugar. I made this in my air fryer, 10 minutes at 375 degrees, then turn over for another 3 minutes. Came out perfect, like it was grilled, tender inside, and easy as can be. I served it straight with rice. Thank you for the recipe.
Hey! Looks very delicious. Moreover, it’s not too difficult to make so I will try soon. Thanks for your sharing!
Is there a recipe for the ssamjang sauce?
I don’t have it.
Did you use store bought?
What can I sub for dwenjang? I do always have miso paste in the frig, could that be used? The recipe looks great and I have all ingredients except the dwenjang, want to make soon. Thanks
Yes you can.
Oh wow Thanks for letting me know miso paste would work. I just made this tonight, it was fantastic. Hubby didn’t care for the lettuce wrap, but said all of the flavors of chicken, sauce and rice really came together. That’s a biggie from an old school guy that wants it on a bun ot on top of something mashed..
Thank you.
Thanks Ruthie I am glad you liked the Korean BBQ chicken.