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Grilled Korean BBQ chicken thighs topped with chopped green onions and sesame seeds on a serving platter.

Korean BBQ Chicken for an Easy Weeknight Chicken Dinner

This Korean BBQ chicken is exactly the kind of recipe thatearns a permanent place in a dinner rotation. It is quick enough forweeknights, flavorful enough for guests, and flexible enough to fit whateverkind of meal you need. With sweet-savory marinade, juicy grilled chicken, andsimple toppings, it is a dinner that feels exciting without feeling hard.
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Prep Time 15 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour
Servings: 4 servings
Course: dinner
Cuisine: Korean-inspired barbecue
Calories: 360
Ingredients Method Notes

Ingredients
  

  • For the chicken
  • 2 pounds bone-in chicken thighs skinless or skin-on.
  • 1/4 cup soy sauce.
  • 2 tablespoons sesame oil.
  • 2 tablespoons brown sugar.
  • 1 tablespoon rice vinegar.
  • 2 teaspoons grated ginger.
  • 3 cloves garlic minced.
  • 1 teaspoon red pepper flakes or adjust to taste.
  • For garnish
  • 1/4 cup chopped green onions.
  • Sesame seeds.

Method
 

  1. Mix the marinade.
  2. In a medium bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes until the sugar has dissolved.
  3. Marinate the chicken.
  4. Place the chicken thighs in a bowl or zip-top bag, pour the marinade over them, and coat everything well. Refrigerate for at least 30 minutes. The source says you can marinate longer for deeper flavor.
  5. Preheat the grill.
  6. Heat the grill to medium-high and oil the grates lightly so the chicken does not stick.
  7. Grill the chicken.
  8. Remove the chicken from the marinade, letting the excess drip off, and discard the used marinade. Grill the thighs for 6 to 8 minutes per side until they have clear grill marks and the internal temperature reaches 165°F.
  9. Rest, then garnish.
  10. Let the cooked chicken rest for a few minutes so the juices redistribute, then finish with chopped green onions and sesame seeds before serving.

Notes

Marinating longer gives you stronger flavor. The source specifically suggests going up to 12 hours or even overnight if you want more depth in the finished chicken.
Resting the chicken after grilling is not optional if you want the best texture. The page points out that this helps keep the meat juicy by allowing the juices to settle back into the chicken.
If you want more heat, add extra red pepper flakes or stir some gochujang into the marinade. The recipe notes mention both as easy ways to make the flavor bolder and spicier.
Fresh herbs can brighten the whole dish. The page suggests chopped cilantro or basil as optional finishing touches, which gives the chicken a fresher edge.
A meat thermometer is especially useful here. The recipe recommends cooking until the chicken reaches 165°F, which helps you avoid dry chicken or undercooking.