Sticky, savory, and full of bold flavor, these Korean BBQ Chicken are one of my favorite ways to fire up the grill. The chicken is glazed with a sweet and spicy homemade Korean BBQ sauce, grilled until beautifully charred, and served hot off the grill — messy fingers and second helpings guaranteed.
Why You’ll Love This Korean BBQ Chicken
There’s something magical about the combination of juicy chicken and a glossy, punchy Korean BBQ sauce that caramelizes right on the grill. This recipe uses everyday pantry ingredients and comes together in 30 minutes flat. I love how versatile it is — you can grill, bake, or even pan-sear it depending on your setup. The best part? It’s a total crowd-pleaser and can be scaled up effortlessly for backyard dinners or weekday cravings.
What Makes This Recipe So Good
- Pantry-friendly ingredients: Nothing fancy here. Soy sauce, brown sugar, sesame oil, garlic — it’s likely you already have most of it.
- Flexible proteins: While chicken works beautifully, this sauce also pairs well with pork, beef, fish, or even tofu.
- Grill or oven-friendly: No grill? No problem. You can bake it or even cook it on the stovetop using a grill pan.
- Minimal cleanup: The sauce comes together in one saucepan, and everything else is skewer-and-grill easy.
How to Make Korean BBQ Chicken
First, Make the BBQ Sauce
- In a medium saucepan, stir together:
- Soy sauce
- Brown sugar
- Rice vinegar
- Sesame oil
- Sriracha
- Minced garlic
- Heat the mixture over medium-high until it comes to a gentle boil.
- In a small bowl, mix together cornstarch and a splash of water until smooth. Pour it into the boiling sauce and stir until it thickens slightly.
- Remove from heat and divide the sauce between two bowls. One will be for brushing on the raw chicken, and the other for serving — keep them separate.
Prep and Grill the Chicken
- Thread bite-sized chicken pieces onto metal skewers (or water-soaked wooden ones).
- Season with salt, pepper, and a pinch of five-spice powder if you like a deeper flavor.
- Brush the skewers generously with one bowl of the BBQ sauce.
- Grill over medium heat for 8–10 minutes, turning every few minutes. Brush on more sauce each time you turn them.
- Once cooked through and slightly charred, remove from the grill and serve hot over rice noodles, steamed rice, or tucked into lettuce wraps.
- Drizzle with the reserved (untouched) BBQ sauce and top with fresh green onions.
What Is Korean BBQ, Really?
Korean BBQ is all about grilled meat — usually beef or pork — and it’s often cooked right at the table on built-in grills at Korean restaurants. But at home, it’s just as satisfying when done on a backyard grill or even in the oven. The key is a flavorful sauce and a good char. This version focuses on chicken, glazed with a sticky BBQ sauce that hits all the sweet, salty, garlicky notes.
What to Serve with Korean BBQ Chicken
There are so many delicious sides that pair beautifully with these skewers. Here are a few of my go-tos:
- Chopped Asian salad with sesame dressing
- Roasted vegetables like carrots, broccoli, or bell peppers
- Asian noodle salads — try a spaghetti salad with ginger dressing or a ramen noodle slaw
- Grilled corn on the cob brushed with sesame oil
- Lettuce wraps — great for a low-carb meal
If I’m not serving it with noodles, a bowl of steamed jasmine rice always does the trick.
Tips for Grilling Success
- No grill? Bake the skewers at 400°F for 12–16 minutes, brushing with sauce 2–3 times during baking.
- Teriyaki twist: You can substitute the soy sauce base with a thick teriyaki sauce if you prefer a sweeter flavor.
- Soak wooden skewers for at least an hour in water before grilling so they don’t catch fire.
- Make extra: These are great for meal prep or leftovers, and they disappear fast!
How to Store Leftovers
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water or extra sauce to keep it moist. If you’re planning to freeze it, remove from the skewers first, and store in freezer bags for up to 2 months.
Korean BBQ Chicken
Your grill has a new favorite with this Korean BBQ Chicken! Tender, well-seasoned chicken is coated in an irresistible, easy-to-make homemade Korean BBQ sauce, skewered, and grilled to perfection.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1.5-inch pieces
- Salt and pepper, to taste
- 1 teaspoon Asian five spice (optional)
- 3 green onions, finely chopped
- Steamed rice or cooked noodles, for serving (optional)
Korean BBQ Sauce
- ½ cup low sodium soy sauce
- ⅓ cup brown sugar
- 4 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon sriracha sauce or 1 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- 2 tablespoons cold water + 2 teaspoons corn starch
Instructions
- To make the sauce:In a medium saucepan over medium-high heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and garlic. Bring to a boil.In a small bowl, mix cold water with corn starch until dissolved. Stir into the boiling sauce.Remove from heat and divide into two bowls. Reserve one bowl for serving later.
- To prepare the chicken:Thread the chicken pieces onto metal or soaked wooden skewers.Season with salt, pepper, and Asian five spice if using.Brush the chicken with the Korean BBQ sauce from one bowl (keep the other for serving).Grill over medium heat for 8–10 minutes, turning occasionally and brushing with additional sauce after each turn.
- Serving:Serve over rice or noodles. Drizzle with the reserved sauce and garnish with chopped green onions. Enjoy!
Notes
- Soy sauce alternative: A thick teriyaki sauce can also be used if available.
- Baking option: Bake at 400°F on a rimmed sheet pan for 12–16 minutes, brushing with additional BBQ sauce 2–3 times during baking.
- Serving idea: Pairs well with steamed white rice and a simple side salad.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 539Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 145mgSodium: 1459mgCarbohydrates: 42gFiber: 2gSugar: 16gProtein: 59g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and hold up well on the grill.
What if I don’t have Sriracha?
Any chili garlic sauce will do. You can also use a pinch of red pepper flakes for heat.
Can I make the sauce ahead of time?
Yes, the sauce can be made and stored in the fridge for up to a week.
Can this be made without skewers?
Of course. You can grill or bake chicken pieces directly, or use a grill basket if you want to keep the feel of skewers without the fuss.
How to Serve It
These Korean BBQ chicken skewers are incredibly versatile. Serve them over rice or noodles for a hearty meal, or alongside a crunchy salad for something lighter. I also love wrapping them in lettuce leaves with a bit of rice and pickled veggies — kind of like a DIY Korean taco.
Final Thoughts
Whether you’re planning a summer barbecue or just craving something bold and satisfying, these Korean BBQ Chicken skewers check all the boxes. They’re sweet, spicy, sticky, and endlessly customizable. Once you try them, you’ll want to keep this sauce on standby for every grilling occasion.
Try other recipes:
