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Korean bbq chicken

Korean BBQ Chicken Recipe

Korean BBQ Chicken is a simple meal that's sure to impress anyone who tastes it. Bursting with huge flavors, this chicken is slightly sweet and spicy! 
4.5 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine Korean
Servings 10
Calories 442 kcal

Equipment

  • Whisk
  • Measuring cups
  • Measuring spoons
  • Baking dish

Ingredients
  

  • ¼ cup low-sodium soy sauce 
  • 2 tbsp agave nectar 
  • 2 tbsp dark brown sugar
  • 1 tbsp olive oil
  • 2 tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 4 cloves garlic minced
  • 1 tbsp grated ginger
  • 4 lbs chicken thighs
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp sesame seeds
  • 1 tbsp freshly chopped parsley

Instructions
 

  • Program the oven to 375F, then whisk the soy sauce, agave nectar, brown sugar, olive oil, sesame oil, hot sauce, rice wine vinegar, garlic, and ginger in a bowl. 
  • Remove the moisture from the chicken thighs with a paper towel, then place them into a bowl and season them with paprika, salt, pepper, and sesame seeds. 
  • Place the chicken thighs into a large baking pan, pour the sauce on top and flip the chicken to coat it in the Korean BBQ sauce. Bake for the Korean chicken for 20 minutes, then use a pastry brush to baste the chicken with the sauce. 
  • Return the Korean BBQ chicken to the oven and bake for 18-20 minutes until the chicken reaches an internal temperature of 165F degrees. 
  • Place the Korean BBQ chicken thighs under the broiler for 2-3 minutes until the sauce is lightly caramelized. Garnish the Korean bbq chicken with the chopped parsley. 
  • Serve and enjoy!

Nutrition

Serving: 200gCalories: 442kcalCarbohydrates: 3.65gProtein: 30.93gFat: 33gSaturated Fat: 8.61gPolyunsaturated Fat: 7.05gMonounsaturated Fat: 14.16gTrans Fat: 0.15gCholesterol: 178mgSodium: 611mgPotassium: 424mgFiber: 0.6gSugar: 1.5gVitamin A: 293IUVitamin C: 1mgCalcium: 35mgIron: 1.71mg
Keyword BBQ korean chicken, korean chicken
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