Get ready to ignite your taste buds with this sensational Spicy Grilled Korean Chicken Recipe! Combining the bold flavors of fiery gochujang, fragrant sesame oil, and a touch of sweetness from honey, this dish brings authentic Korean barbecue vibes right to your grill. Whether you’re craving spicy, savory, or smoky goodness, this recipe offers an irresistible balance that’s perfect for an energetic weeknight dinner or impressing friends at your next cookout. Trust me, once you try this Spicy Grilled Korean Chicken Recipe, it’s going to become your go-to for packing maximum flavor into every juicy bite.
Ingredients You’ll Need
Each ingredient in this Spicy Grilled Korean Chicken Recipe plays a crucial role in creating those crave-worthy layers of taste and texture. From the tender chicken thighs to the bold marinade spices, everything blends seamlessly for that perfect grilled bite.
- Boneless, skinless chicken thighs: These are juicy and tender, perfect for soaking up the marinade.
- Neutral oil (canola, grapeseed, or vegetable): Helps the chicken brown beautifully on the grill without overpowering flavors.
- Kosher salt: Essential for seasoning and bringing out the natural taste of the chicken.
- Freshly ground black pepper: Adds a subtle heat and depth to the meat.
- Gochujang (Korean red chili paste): The star ingredient for that iconic spicy, umami-packed punch.
- Gochugaru (Korean red chili flakes): Brings extra heat and vibrant color to the marinade.
- Soy sauce: Adds savory richness and salty balance to the spice.
- Rice vinegar: Provides a bright tang that cuts through the richness beautifully.
- Honey: Sweetens and caramelizes the chicken for an irresistible glaze.
- Toasted sesame oil: Packaged with nutty aroma that elevates the marinade’s flavor profile.
- Garlic and ginger (minced): These aromatics add warmth and a punch of freshness.
- Mirin (optional): Adds a touch of sweetness and complexity for an extra depth of flavor.
- Green onion (finely chopped): Bursts of mild onion flavor that brighten the marinade.
- Water (optional): Helps thin the marinade for easy coating when needed.
- Toasted sesame seeds and sliced green onions: Perfect garnishes for crunch and color when serving.
- Lime or lemon wedges: A fresh squeeze adds zest and liveliness.
- Steamed rice or lettuce wraps: Ideal for serving and turning this chicken into a full meal or hand-held delight.
How to Make Spicy Grilled Korean Chicken Recipe
Step 1: Prepare and Season the Chicken
First, pat those chicken thighs dry to ensure they sear beautifully on the grill without steaming. If any pieces are unevenly thick, gently butterfly or pound them out so every bite cooks evenly. A simple rub of salt, pepper, and neutral oil sets the stage for the vibrant marinade to shine, while also promoting a nicely charred exterior.
Step 2: Whisk Together the Spicy Korean Marinade
This is where the magic happens! Mixing gochujang, gochugaru, soy sauce, vinegar, honey, sesame oil, garlic, ginger, mirin, and green onion creates a blissfully complex sauce bursting with heat, tanginess, sweetness, and umami. Whisk everything until perfectly smooth—don’t be shy about tasting and tweaking at this stage to find your ideal balance of spicy and sweet.
Step 3: Marinate the Chicken
Coating the chicken in your spicy marinade ensures every strand packs flavor. For the best results, let the thighs soak in this vibrant mix for at least an hour, ideally four to eight, but no longer than twelve hours to keep that perfect texture. Keeping a couple of tablespoons of clean marinade aside means you can finish the dish with a glossy, flavorful glaze just before serving.
Step 4: Get Your Grill Ready
Clean, oil, and preheat your grill to medium-high heat. Whether you’re using gas or charcoal, having a nicely hot surface is key to locking in juices and creating those crave-inducing char marks. If you’re working with coals, make one side cooler for a safe spot to pause the chicken if it starts to get too much color too fast.
Step 5: Grill the Chicken to Perfection
Bring your marinated chicken to room temperature before grilling to encourage even cooking. Shake off excess marinade to avoid flare-ups and place your thighs smooth side down. Grill for 4 to 5 minutes per side for that perfect caramelized crust and juicy interior, aiming for an internal temperature of 165°F (74°C). In the final moments, brush with reserved marinade for a glossy, spicy finish—but watch closely to keep that glaze from burning.
Step 6: Rest, Slice, and Garnish
After grilling, resting the chicken lets the juices redistribute for tender, juicy bites. Slice across the grain to maximize tenderness, then sprinkle on toasted sesame seeds and fresh green onion for a gorgeous presentation and delightful crunch.
How to Serve Spicy Grilled Korean Chicken Recipe
Garnishes
Sprinkling the finished chicken with toasted sesame seeds and sliced green onions is more than just decoration; it adds layers of nutty texture and fresh bite that elevate every mouthful. For extra brightness, a squeeze of lime or lemon juice awakens the spicy-sweet flavors beautifully.
Side Dishes
Steamed white rice or fluffy Korean-style short-grain rice is an absolute must to soak up all that delicious sauce. Lettuce leaves turn this dish into fun wraps paired with thin cucumber and carrot sticks for crunch and freshness. If you’re looking to add even more authentic flavor, never skip the kimchi—it brightens the meal with its spicy, fermented punch.
Creative Ways to Present
Want to impress guests or give your dinner a twist? Serve the spicy grilled Korean chicken as a centerpiece with an array of banchan-style side dishes for a shared feast. Alternatively, build DIY lettuce wraps with bowls of rice, sliced chicken, crisp veggies, and a drizzle of extra sesame oil or a honey-gochujang sauce to make the experience interactive and delightful.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and marinade in an airtight container and refrigerate for up to 3 days. Keeping the chicken separate from fresh garnishes helps maintain texture and flavor until you’re ready to enjoy it again.
Freezing
You can freeze the cooked chicken in freezer-safe containers for up to 2 months. For best results, freeze in portions so you can thaw just what you need without sacrificing quality.
Reheating
Gently reheat the chicken on a grill pan or in a skillet over medium heat to avoid drying it out. A quick flash in the microwave works in a pinch, but warming on the stovetop helps maintain that freshly grilled flavor and texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful when grilled. If using breasts, be careful not to overcook them as they dry out faster.
What if I can’t find gochugaru?
If gochugaru is unavailable, you can substitute with crushed red chili flakes, though the flavor will be less authentic and slightly different in heat and texture.
Can I make this recipe gluten-free?
Absolutely! Use tamari or a certified gluten-free soy sauce instead of regular soy sauce to keep this Spicy Grilled Korean Chicken Recipe gluten-free.
How spicy is this recipe?
The heat level is medium-high but can be adjusted easily by varying the amount of gochugaru or gochujang you add. If you prefer mild, simply reduce these ingredients to suit your palate.
Can I cook this indoors?
Yes! Use a grill pan or broiler to mimic the outdoor grill’s char and smoky flavor. Just keep an eye on the chicken to prevent burning due to the sugars in the marinade.
Final Thoughts
This Spicy Grilled Korean Chicken Recipe brings together the best of sweet, spicy, tangy, and savory all in one unforgettable dish. It’s an absolute joy to make and share, whether you’re cooking for yourself or a crowd. So light up that grill, prepare your favorite sides, and dive into a meal that delivers bold Korean flavors with every unforgettable bite. You’re going to love it!
Print
Spicy Grilled Korean Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours 25 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Description
This Spicy Grilled Korean Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of gochujang, gochugaru, soy sauce, honey, garlic, and ginger. The chicken is grilled to perfection, resulting in a caramelized, spicy glaze with delicious smoky char marks. Served with steamed rice, fresh lettuce leaves, and optional kimchi, this dish delivers authentic Korean flavors that’s perfect for summer grilling or a vibrant meal any time of the year.
Ingredients
For the Chicken
- 900 g (2 lbs) boneless, skinless chicken thighs, trimmed of excess fat
- 1 tbsp neutral oil (canola, grapeseed, or vegetable oil)
- 1 tsp kosher salt (or 1/2 tsp fine sea salt)
- 1/2 tsp freshly ground black pepper
For the Spicy Korean Marinade
- 3 tbsp gochujang (Korean red chili paste)
- 1 ½ tbsp gochugaru (Korean red chili flakes), adjust to taste
- 3 tbsp soy sauce (regular, not low-sodium, or adjust salt if using low-sodium)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 3 tbsp honey (or brown sugar)
- 1 tbsp toasted sesame oil
- 4 cloves garlic, finely minced or grated
- 1 ½ tbsp ginger, finely minced or grated
- 2 tbsp mirin (optional but recommended for depth and sweetness)
- 2 tbsp finely chopped green onion (white and light green parts)
- 1 tbsp water (to thin slightly if needed)
For Serving and Garnish
- 2 tbsp toasted sesame seeds
- 2–3 green onions, thinly sliced
- Lime or lemon wedges (optional, for brightness)
- Steamed white rice or Korean-style short-grain rice
- Lettuce leaves (romaine, butter lettuce, or perilla leaves, for wraps)
- Thinly sliced cucumber and carrot sticks (optional)
- Kimchi (optional, but highly recommended)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture, which helps in achieving better browning on the grill. If some pieces are very thick, lightly butterfly or pound the thickest parts for even thickness and uniform cooking. Season the chicken lightly with salt and pepper on both sides. Drizzle with 1 tablespoon of neutral oil and rub to coat evenly. Set aside while preparing the marinade.
- Make the spicy Korean marinade: In a medium bowl, combine gochujang, gochugaru, soy sauce, rice vinegar, honey, toasted sesame oil, minced garlic, minced ginger, optional mirin, chopped green onion, and a tablespoon of water if needed. Whisk until smooth and well combined. Taste and adjust by adding more honey for sweetness, more gochugaru for heat, or a splash of vinegar for extra tang.
- Marinate the chicken: Place the chicken thighs in a large resealable plastic bag or shallow glass dish. Pour the marinade over the chicken, reserving 2–3 tablespoons in a separate covered bowl if you want to use extra sauce for brushing later (do not reuse marinade that has touched raw chicken). Massage the marinade into the chicken ensuring every piece is coated thoroughly. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally 4–8 hours for deeper flavor, but avoid exceeding 12 hours to prevent the meat from becoming mushy.
- Prepare the grill: Clean grill grates and lightly oil them to prevent sticking. Preheat the grill to medium-high heat (200–230°C / 400–450°F). If using charcoal, arrange coals for a medium-hot fire with a cooler zone for moving chicken if it starts to burn.
- Grill the chicken: Remove chicken from refrigerator 15–20 minutes before grilling to bring it closer to room temperature for even cooking. Shake off excess marinade to avoid burning due to sugar content. Place chicken thighs on the hot grill, smooth side down first. Grill for 4–5 minutes covered (if using a gas grill) until char marks appear and edges are set. Flip and grill for another 4–6 minutes until cooked through and caramelized, reaching an internal temperature of 74°C / 165°F. In the last 1–2 minutes, brush lightly with the reserved clean marinade to build a glossy, spicy glaze, taking care to avoid burning.
- Rest and slice: Transfer grilled chicken to a cutting board and let it rest for 5–7 minutes to allow juices to redistribute. Slice into bite-sized strips across the grain for tenderness. Sprinkle with toasted sesame seeds and sliced green onions.
- Serve: Serve the grilled chicken over steamed rice or as part of a spread with lettuce leaves, cucumber, carrot sticks, and kimchi. For lettuce wraps, place a small spoonful of rice in a lettuce leaf, add chicken slices, cucumber/carrot sticks, kimchi, and a squeeze of lime or lemon. Wrap and enjoy in one or two bites. Optionally, drizzle with extra sesame oil or thinned gochujang for added flavor.
- Alternative cooking methods: Using a grill pan or stovetop, preheat a lightly oiled pan over medium-high heat and cook chicken 5–6 minutes per side until caramelized and cooked through. For oven broiling, preheat broiler to high, line a baking tray with foil and place a wire rack on top. Arrange marinated chicken on rack and broil 5–7 minutes per side until charred and fully cooked, rotating pan as needed.
Notes
- Marinate chicken for at least 1 hour, but 4–8 hours is best for full flavor. Avoid marinating over 12 hours to prevent chicken from becoming mushy.
- Shake off excess marinade before grilling to prevent burning because of the sugar content.
- You can adjust the spice level by varying the amount of gochugaru in the marinade.
- If you don’t have access to a grill, use a grill pan or broiler following the alternative cooking methods.
- Serve with traditional Korean sides like kimchi and steamed rice to balance the spicy chicken.
- Use lettuce wraps for a fresh and interactive way to enjoy the dish.
- Reserved marinade for brushing must not have touched raw chicken to avoid contamination.
