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Korean Barbecue Chicken

This marinade also works for beef and pork.

This recipe is for 5 chicken thighs. [1]


  • 2 lbs. bone-in chicken thighs
  • 3 tbsp soy sauce
  • 3 tbsp sugar [2]
  • 1 tbsp grated ginger
  • 2 clove garlic grated
  • 1 tbsp sesame oil
  • red pepper (optional)
  • 2 green onion stalks, chopped (optional)
  • 2 tbsp ground white sesame seeds (optional)
  • 4 tbsp grated onion (optional)


  1. Toast the sesame seeds over the stovetop in an iron or steel pan. No oil is needed to toast the seeds. Stir the seeds periodically to toast them evenly. Once the sesame seeds are a nice golden brown, pour them into a mortar and pestle and grind the seeds.
  2. Mix all the ingredients for the marinade. Allow the chicken to marinate overnight.
  3. Preheat the oven to 375°F (190°C)[3]. Line a baking pan with aluminum foil greased with vegetable oil.
  4. Place chicken thighs skin-side down on the pan and bake for 30 min. Flip the thighs over and bake for 10 more minutes. Broil for 1 to 2 minutes, for a nice browned finish. The internal temperature of the chicken must reach 165°F (74°C).
  5. Serve with rice.


  • [1] This marinade can also be used for sliced beef (bulgogi) or cubed boneless chicken, which works great for stirfry. This table shows the appropriate weight for each type of meat used for this marinade and also shows the appropriate length of time to marinate:
    Meat Weight Marination Time
    Bone-in chicken thighs or drumsticks 2 lbs. overnight
    Boneless chicken thighs 1.5 lbs. overnight
    Sliced beef 1.5 lbs. 30 min.
  • [2] For less sugar, you can reduce to 2 Tbsp sugar without changing the flavor significantly.
  • [3] For boneless chicken thighs, bake at 400°F (205°C) for 17 minutes. The internal temperature of the chicken must reach 165°F (74°C).
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