Sweet & Savory Korean BBQ Chicken Recipe

Why You’ll Love This this Sweet & Savory Korean BBQ Chicken

This Korean BBQ chicken hits that perfect sweet and savory balance that makes you want to lick the plate clean, thanks to the magical combo of soy sauce, honey, and brown sugar that caramelizes into pure gold.

You’ll love how incredibly simple it’s – just marinate for 30 minutes, toss it in a hot skillet, and boom, restaurant-quality Korean flavors are happening in your kitchen.

The best part is watching those chicken pieces get all glossy and caramelized while your kitchen fills with that amazing garlicky, sesame aroma that’ll have your neighbors wondering what culinary wizardry you’re up to.

Ingredients List

Getting this Korean BBQ chicken on your table requires just a handful of pantry staples that probably live in your kitchen right now.

• 1 lb boneless chicken
• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon honey (or 1-1/3 more tablespoons brown sugar)
• 1 tablespoon rice wine (or mirin)
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 1 pinch black pepper

• 1 teaspoon sesame seeds
• Protein power: Boneless chicken gives you lean protein without the fuss of dealing with bones while cooking
• Natural sweeteners: Honey and brown sugar provide that caramelized goodness with less processed sugar than you’d find in store-bought marinades
• Flavor without the junk: Fresh garlic and ginger pack anti-inflammatory benefits while making your taste buds dance
• Heart-healthy fats: Sesame oil brings those good-for-you fats that actually help your body absorb all those vitamins
• Low sodium option: You control the salt content here, unlike those sodium-bomb restaurant versions that leave you reaching for water all night

Step by Step Directions



Making this Korean BBQ chicken is straightforward and takes just 45 minutes from start to finish.

• Prep the chicken: Rinse chicken pieces and trim off excess fat, then cut into small bite-sized pieces about 2 inches long and 1 inch wide.
• Make the marinade: Mix soy sauce, lemon juice, brown sugar, honey, rice wine, minced garlic, grated ginger, sesame oil, black pepper, and sesame seeds in a bowl until sugar completely dissolves.
• Marinate: Coat chicken pieces thoroughly with marinade and refrigerate for 30 minutes, reserving any leftover marinade for cooking.
• Heat the pan: Preheat a skillet over medium-high heat until hot but not smoking.
• Cook the chicken: Add marinated chicken pieces to the skillet, keeping reserved marinade nearby for basting.
• Monitor carefully: Cook chicken 2 minutes per side until cooked through and caramelized, adding reserved marinade by tablespoons when pan gets dry.
• Adjust heat as needed: Lower temperature slightly if chicken starts burning due to the sugar content in the marinade.
• Finish and serve: Remove from heat once chicken is golden brown and internal temperature reaches 165°F.

For authentic Asian cooking results, consider investing in proper Indian cooking equipment that can handle high-heat cooking techniques similar to those used in Korean BBQ preparation.

Substitutions and Variations

• Want it spicier – Add gochujang paste or red pepper flakes to the marinade, because sometimes you need that heat to wake up your taste buds.
• Chicken thigh version – Use boneless thighs instead of breasts for extra juicy results, just cook a minute longer per side since thighs are a bit thicker.
• Make it saucier – Double the marinade recipe and reserve half for drizzling over rice, because who doesn’t want more of that sweet-savory goodness.
• Vegetarian twist – This marinade works surprisingly well with firm tofu or cauliflower florets, though you’ll want to pat everything super dry first.

Additional Things to Serve With This Dish

This Korean BBQ chicken practically begs for some seriously good sidekicks to round out the meal.

• Steamed jasmine rice – Because you need something to soak up all that glossy, caramelized sauce that’s pooling on your plate, and plain white rice does the job without competing for attention.
• Quick cucumber salad – Slice cucumbers thin, toss with rice vinegar, a pinch of sugar, and sesame seeds for that cool, crisp contrast your palate craves after all that sweet-savory intensity.
• Kimchi – Store-bought works perfectly fine, and that fermented tang cuts through the richness like nobody’s business.
• Simple stir-fried vegetables – Think broccoli, snap peas, or bok choy with just garlic and a splash of soy sauce, because sometimes you need those greens to make yourself feel better about seconds.
• Lettuce wraps – Butter lettuce or romaine leaves make perfect little boats for the chicken, plus you get to eat with your hands which somehow makes everything taste better.
• Sesame noodles – Cold or warm, they’ll happily share the plate and give you those satisfying slurpy bites between pieces of chicken.

Cooking Tips & Tricks (Chef’s Notes)

Getting this Korean BBQ chicken just right comes down to a few key moves that’ll save you from the heartbreak of burnt sugar and dry meat.

• Don’t skip the marinating time – Those 30 minutes aren’t just a suggestion, they’re your insurance policy against bland chicken that tastes like it never met the sauce.
• Cut your chicken pieces evenly – Uneven chunks mean some pieces turn into charcoal while others are still doing the chicken sashimi thing, and nobody wants that drama.
• Keep that reserved marinade close – Think of it as your firefighting equipment for when the pan starts looking too dry, because adding it tablespoon by tablespoon keeps everything glossy without creating a sauce flood.
• Watch the heat like a hawk – Medium-high sounds aggressive, but you can always dial it back when the sugars start getting too frisky and threatening to burn.
• Let the chicken get some color – Those caramelized edges aren’t just pretty, they’re where all the flavor lives, so resist the urge to flip too early even when your anxiety kicks in.
• Test one piece first – Cut into the thickest piece to check doneness, because overcooked chicken is basically edible cardboard, and we’re aiming higher than that.
• Don’t crowd the pan – Give each piece some breathing room or they’ll steam instead of sear, and steamed chicken has all the appeal of wet socks.

Nutritional Facts

Based on the complete recipe serving 3-4 people, here’s what you’re getting per serving:

• Calories: 280-320 per serving, with most coming from lean protein rather than empty carbs
• Protein: 25-30 grams of high-quality complete protein that’ll actually keep you satisfied
• Carbohydrates: 8-10 grams mainly from the brown sugar and honey in the marinade
• Fat: 12-15 grams, with heart-healthy monounsaturated fats from the sesame oil
• Sodium: 600-800mg primarily from soy sauce, so go easy on additional salt
• Sugar: 6-8 grams from the brown sugar and honey, but it’s working double duty for flavor and caramelization
• Fiber: Minimal, since this is primarily a protein dish
• Key nutrients: Selenium and niacin from chicken, plus small amounts of healthy compounds from garlic and ginger
• Gluten consideration: Contains soy sauce which typically has wheat, so swap for tamari if you’re avoiding gluten
• Overall profile: High protein, moderate fat, relatively low carb – fits well into most balanced eating plans without derailing your goals

Fun “Did You Know?”

While Korean BBQ chicken might seem like a modern fusion creation, the marinade techniques behind this dish actually trace back over 2,000 years to Korea’s Three Kingdoms period.

I find it fascinating that sesame oil was so precious in ancient Korea that it was often used as currency for trade.

The combination of soy sauce and honey you’re using mirrors traditional Korean temple cooking, where monks balanced salty and sweet flavors for harmony.

Here’s something cool: the two-minute cooking method I’ve shared prevents the formation of bitter compounds that longer cooking creates with sugary marinades.