Delicious Korean BBQ Chicken Thighs

I love grilling and I definitely love BBQ. I’m trying to use my grill to the fullest in these last few weeks of summer.  Being from the South, I’m familiar with many tangy, spicy, and zesty BBQ sauces. This summer, I came up with a Korean BBQ sauce which adds a delicious twist to southern-style sauces.  I use chicken thighs in this recipe because I find they stay moist on the grill.  However you could use any chicken cut that you prefer. These Korean BBQ Chicken thighs are so tender and flavorful that you are sure to love this exotic way to add variety to your dinners.

You may want to serve this dish with white rice or try it with this smoked potatoes recipe.

Korean BBQ Chicken Thighs Recipe

Dak-gui (닭구이): Grilled chicken, sometimes spicy or soy-marinated.

Korean BBQ (short for Korean Barbecue) is a bit sweet and tangy all at once. Korean BBQ chicken thighs are rich, savory, slightly sweet, garlicky, and often a little spicy—depending on the amount of red pepper flakes. Because chicken thighs are juicy and have more fat than breasts, they soak up marinades well and become tender, flavorful, and caramelized when grilled.

Korean BBQ Chicken Thighs & Sauce Ingredients:

• 8 bone-in chicken thighs with skin
• 2 tbsp. olive oil
• 3 diced garlic gloves
• 2 tsp. powdered garlic
• 3/4 cup soy sauce
• 1 1/2 tsp. red pepper flakes
• 2 tbsp. brown sugar
• 1 tbsp. honey
• 1 tsp. sesame oil
• 1/2 cup rice wine vinegar
• 2 chopped green onions
• 1 tbsp. sesame seeds

How To Make Korean Barbecue Chicken Thighs:

Preheat the grill to medium heat.

Rinse the chicken thighs and pat dry. Lightly brush the chicken with olive oil. Season with salt and pepper on both sides.

Whisk the rest of the ingredients together in one bowl, set aside.

When the grill is nice and hot, place the chicken thighs skin side down. Cook the thighs for 7 minutes per side.

With the skin side up, begin basting the thighs with the BBQ sauce.  Use a brush to really get that sauce in all the nooks and crannies.  After basting one side of the thighs, let the chicken grill for 4 minutes.

Then flip, baste, and cook the opposite side for another 4 minutes.  Korean BBQ chicken thighs are done cooking when the internal temperature reaches 165°F (74°C) when measured at the thickest part with a meat thermometer. The meat is opaque and firm, not rubbery or translucent. The outside is browned or lightly charred.

If you’re using the oven to cook your bone-in, skin-on thighs, they will need to bake about 35–40 minutes at at 400°F (200°C). Or 25-30 minutes for boneless, skinless thighs.

Pull the chicken and place on a platter. Sprinkle the thighs with chopped green onion and sesame seeds.

Store any leftover korean bbq chicken in an airtight container.

Printable Korean BBQ Chicken Recipe Card:

Korean BBQ Chicken Conclusion

Korean BBQ chicken thighs are a standout dish in Korean cuisine, celebrated for their bold, delicious flavor and juicy texture. This flavorful cut of chicken absorbs marinades beautifully, resulting in a savory-sweet bite with just the right hint of spice. With only a few minutes of prep and a quick turn on the grill grate, Korean chicken thighs deliver an unforgettable, satisfying meal that’s perfect for sharing. Whether enjoyed in lettuce wraps or served alongside rice and banchan, they offer a true taste of Korea’s rich culinary tradition.

I like to serve these Korean BBQ chicken thighs with jasmine rice and Asian slaw. The Korean BBQ sauce would also be great on chicken wings and drumettes for tailgating. The beauty of this Korean BBQ sauce is its versatility.  It is fantastic as a glaze or marinade on beef and pork too.  

I hope you and your family enjoy this Korean BBQ chicken thigh recipe. Happy Grilling!

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Sweet Grilled Carrots Recipe

Chicken Tagine With Apricots

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