Korean Spicy Chicken BBQ is a spicy, sweet, and savory level-up to your regular chicken. It’s perfect as a main dish or an addition to your homemade Korean BBQ!
Why You Need to Try This Recipe
- This is a super easy chicken recipe where you can meal prep by marinating in advance, storing in portions, then simply cook anytime.
- This is a level-up to your usual! When I’m on a diet, I eat a lot of chicken and it can get boring very quickly that’s why aside from making spicy cucumber salad or spicy radish salad, I created this marinade which makes it super tasty with a kick!
- This is a great alternative for Jeyuk Bokkeum! Shout out to all my followers who can’t eat pork but would love to try a spicy marinade for their meats, this is definitely a dish to try!
Korean Spicy BBQ Chicken Marinade
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- Korean Pepper Powder or Finely Grinded Gochugaru – I opted to use the finely grinded gochugaru to create a cohesive sauce and also because it is spicier compared to the coarse grind.
- Soy Sauce – The salty, umami element in the marinade. For a gluten-free option, use coco aminos.
- Garlic – For aroma and freshness that will cut through the strong flavors of the other ingredients.
- Mirin – This is sweet cooking wine for acidity and meat tenderizer.
- Sugar – This will balance the spice and savor of the other ingredients. If you want it to be healthier, you can use sugar substitutes like monk fruit or erythritol.
The five ingredients will already work. To take it up a notch, we’ll also be adding small portions of ginger for freshness and zing, oyster sauce for additional umami, curry powder for spice, and corn syrup so it can beautifully glaze the chicken when cooked. This will yield a sweet, savory, and spicy paste. the chicken when cooked.
Marinating & Storage for Spicy BBQ Chicken
For this recipe, I prefer to use boneless chicken thighs because it’s the right size and thickness, perfect for grilling!
Combine the marinade ingredients and mix them well. Take 3-4 tablespoons of the sauce and massage it into the chicken. Use as much sauce according to your spice tolerance. Marinade the chicken for a minimum of 3 hours to 12 hours. The longer it sits, the better it tastes.
Where else can I use the spicy BBQ marinade?
For the measurements I shared, there may be leftover sauce. Simply store it in a jar or zipper bag and use it for another time. The sauce can also be used to marinate pork chops, salmon, or shrimp.
How to Cook Korean BBQ Chicken?
- Grilled: 7-8 minutes for boneless chicken thighs, 5-6 minutes for boneless chicken breast. Grill until internal temperature is at 165F.
- Pan Fried: Oil the pan, put it on high heat, and sear each side for 2 minutes, cover upon flipping. Then, put heat on low, and sear each side on low heat for 2 minutes, cover upon flipping.
- Oven Baked or Air Fried: I have yet to try it for myself, but generally, it should cook at 400F for 20-30 minutes. Checking at the 20-minute mark until internal temperature registers at 165F.
TIP: keep an eye on your chicken! There are a lot of pepper powder and sweeteners in this dish so it can easily burn. Always flip as needed.
What to Serve with Korean BBQ Chicken?
If you’re on a healthy streak, this is great with Korean Multigrain Rice and other vegetable side dishes like beansprout banchan or broccoli side dish.
If you’re adding this to your DIY Korean BBQ, you can serve it with water kimchi, soy-marinated onions, corn cheese, etc. This is super easy to pair with any dish!
Other easy dishes you may like:
- Chicken Teriyaki
- Soybean Paste Pork Belly
- Korean Beef Bulgogi
- Soy Garlic Enoki Mushrooms
- Spicy Enoki Mushrooms
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Spicy Chicken BBQ
Ingredients
- 2.5 lb Boneless Chicken Thighs
- 6 tbsp Red Pepper Powder
- 6 tbsp Soy Sauce
- 6 tbsp Garlic
- 6 tbsp Mirin
- 5 tbsp Sugar
- 1 tbsp Ginger
- 1/2 tbsp Curry Powder
- 1 1/2 tbsp Corn Syrup
- 1/2 tbsp Oyster Sauce
- Black Pepper To taste
- Vegetable or Canola Oil For pan frying
Instructions
- Clean the chicken by removing chicken fat. Set aside.
- Combine pepper powder, soy sauce, garlic, mirin, and sugar, and mix thoroughly.
- Add ginger, curry powder, corn syrup, oyster sauce, and black pepper. Mix thoroughly.
- Use around 3-4 tablespoons of the sauce and massage it into the chicken.
- Marinate for a minimum of 3 to 12 hours.
- Grill, pan-fry, or bake depending on what’s available to you.
- Pan Fry: Splash oil, pan fry the chicken for 1-2 minutes on high heat for each side. Cover it after flipping. Cook the chicken for another 1-2 minutes on low heat for each side. Cover after flipping. Keep an eye on your chicken to keep it from burning.
- Serve with rice and Korean side dishes, and enjoy!
Thank you for sharing your delicious recipe!! You’re my Go-To when I need to cook Korean food for my Yeobul. My mother-in-law is in a different state. Now you’re my top 3 Chef I followed. You’re Amazing Chef 👍🏼👍🏼
Thank you for the kind words Soukai!!! I’m so happy you’re enjoying the recipes!!!
I just made this today and its an amazing recipe, the spice is perfect and there is loads of flavour. You definitely have to take care of it so it doesnt burn though.
I’m so happy you liked it! Definitely important to keep an eye on this because of the spice and the sugar~
We are making in celebration of Chuseok. 행복한 추석🫶💮🌸🏵️🌺🫰
Belated Happy Chuseok!!!
Bro this recipe is gas!!
Yeobosayo!!!
It was great.
Thank you for the recipe.
Will try it again today with turkey and only 8 hours in the fridge.
Hope it will be fine!
Yeobosayo!! I hope the recipe works with turkey!!