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A top-down view of spicy gochujang chicken pieces in a bowl, ready to be served over rice.

Spicy Korean BBQ Chicken (Easy & Authentic Recipe)

This Spicy Korean BBQ Chicken recipe features tender, juicy chicken in a fiery, authentic gochujang marinade. It's perfectly balanced with sweet and savory notes, easy to make at home, and incredibly flavorful.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-2 inch pieces
For the Marinade
  • 1/4 cup gochujang Korean chili paste
  • 1 tbsp gochugaru Korean chili flakes, adjust to taste
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar packed
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
For Garnish
  • 1 tbsp toasted sesame seeds
  • 2 scallions thinly sliced

Equipment

  • 1 Grill or Skillet
  • 2 Mixing Bowls
  • 1 Whisk

Method
 

  1. In a medium bowl, whisk together the gochujang, gochugaru, low-sodium soy sauce, brown sugar, toasted sesame oil, rice vinegar, minced garlic, and grated ginger until smooth.
  2. Place the cut chicken thighs into a large bowl or resealable bag. Pour the marinade over the chicken and toss to coat thoroughly. Refrigerate for at least 30 minutes, or up to 4 hours for best results.
  3. Preheat your grill or a large skillet to medium-high heat. If grilling, thread the chicken onto skewers. Cook for 4-6 minutes per side, or until the chicken is cooked through and nicely charred. If pan-searing, add a little oil to the pan and cook in a single layer for 3-5 minutes per side.
  4. Remove the chicken from the heat and let it rest for 5 minutes. Garnish with toasted sesame seeds and sliced scallions before serving.

Notes

Spice Level: This recipe has a medium heat. For a milder version, reduce the gochugaru to 1-2 teaspoons. For extra heat, add more gochugaru.
Chicken Cuts: While chicken thighs are recommended for their flavor and moisture, you can also use chicken breast. Be careful not to overcook it.
Meal Prep: The marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator.