Korean BBQ Chicken

4.96 from 50 votes

If you love bold, savory-sweet flavors and crave a grilled chicken dish that’s both easy and delicious make Korean BBQ Chicken. This dish delivers that classic Korean barbecue flavor right from your backyard grill or stovetop.

Prep Time10

Cook Time15

Let Rest:5

Total Time30

Course: Main Course

Cuisine: Korean

Servings:

Author: Carrie Barnard

Cost: $8.29, $2.07 per Serving

Ingredients

1 ½ pounds Boneless Skinless Chicken Breasts
1 Tablespoon Oil

For the Sauce:

½ teaspoon Salt
½ teaspoon Black Pepper
½ cup Low Sodium Soy Sauce
⅓ cup Brown Sugar
¼ cup Rice Vinegar
2 Tablespoons Sesame Oil
1 Tablespoon Sriracha Sauce
1 Tablespoon Minced Garlic
2 Tablespoon Cornstarch

Instructions

In a medium saucepan, whisk together ½ teaspoon salt, ½ teaspoon black pepper, ½ cup low sodium soy sauce, ? cup brown sugar, ¼ cup rice vinegar, 2 tablespoons sesame oil, 1 tablespoon sriracha sauce, 1 tablespoon minced garlic, and 2 tablespoons cornstarch until smooth.
Heat the sauce over medium-high heat, whisking frequently, until it comes to a boil and begins to thicken. Remove the saucepan from the heat.
Divide the sauce evenly between 2 bowls. One bowl will be used for basting the raw chicken, and the other will be reserved for serving.
Preheat the grill to 350°F (medium heat). Lightly oil the grill grates with 1 tablespoon oil to help prevent sticking.
Brush 1½ pounds boneless, skinless chicken breasts generously with the sauce from one of the bowls.
Place the chicken on the grill and cook for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the grill and let it rest for 5 minutes.
Brush the chicken generously with the reserved sauce from the second bowl, coating both sides.
Slice the chicken against the grain and serve immediately.

Video

Notes

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition