Hey y'all! Get ready to fire up your grill or oven because this Korean BBQ Chicken with Sesame Soy Glaze is about to become your new favorite recipe. Juicy chicken thighs marinated in a rich, umami-packed sauce and finished with a sticky, sweet sesame soy glaze—it's the ultimate crowd-pleaser for family dinners, backyard BBQs, or even meal prep. The balance of savory, sweet, and just a hint of heat makes every bite downright irresistible. Let's get cooking!
Why You'll Love This Korean BBQ Chicken with Sesame Soy Glaze
- Easy to make with simple pantry ingredients—no fancy groceries needed.
- Juicy, tender chicken every single time, thanks to the flavorful marinade.
- Deliciously sticky sesame soy glaze that caramelizes beautifully on the grill or in the oven.
- Perfect for meal prep, parties, or a quick weeknight dinner.
- Customizable heat level to please everyone at the table.
Ingredients for Korean BBQ Chicken with Sesame Soy Glaze
- 2 lbs boneless, skinless chicken thighs
- ¼ cup soy sauce (preferably low-sodium)
- 2 tablespoon dark brown sugar
- 2 tablespoon honey
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste, learn more here)
- ½ teaspoon black pepper
- 2 tablespoon water
- 2 teaspoon cornstarch
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced for garnish
How to Make Korean BBQ Chicken with Sesame Soy Glaze
Step 1: Marinate the Chicken
In a large bowl, whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper. Add the chicken thighs, tossing until evenly coated. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
Step 2: Grill or Bake the Chicken
Heat your grill to medium-high (400°F/200°C), or preheat your oven to 425°F (220°C). Remove chicken from marinade, letting excess drip off. Grill 5-6 minutes per side, or bake on a foil-lined tray for 20-22 minutes, flipping halfway, until the chicken hits 165°F (74°C) internal temperature.
Step 3: Make the Sesame Soy Glaze
Pour remaining marinade into a small saucepan. Whisk water and cornstarch, add to the pan, and bring to a simmer over medium heat. Cook, stirring, 2-3 minutes until thickened and glossy.
Step 4: Glaze & Serve
Brush cooked chicken with the hot sesame soy glaze. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately for maximum flavor and juiciness.
Notes on Korean BBQ Chicken with Sesame Soy Glaze
- For the best results, marinate the chicken overnight if time allows. Learn more about marinating techniques here.
- If grilling, be sure to oil your grates to prevent sticking.
- Gochujang varies in heat—taste your marinade and adjust to your spice preference.
Variations on Korean BBQ Chicken with Sesame Soy Glaze
- Swap protein: Use bone-in chicken, wings, or even tofu for a vegetarian twist.
- Extra spicy: Add 1-2 teaspoons of sriracha or more gochujang for an added kick.
- Sheet pan style: Toss chicken and glaze with sliced bell peppers and onions, then roast everything together.
Equipment Needed for Korean BBQ Chicken with Sesame Soy Glaze
- Mixing bowls
- Whisk
- Grill or baking sheet and oven
- Small saucepan
- Basting brush
- Meat thermometer
Storage Instructions for Korean BBQ Chicken with Sesame Soy Glaze
Store leftover chicken and glaze in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven at 350°F (175°C) until warmed through. For longer storage, freeze for up to 2 months—thaw overnight and reheat as above.
Pairings & Serving Suggestions for Korean BBQ Chicken with Sesame Soy Glaze
- Steamed jasmine rice or sticky rice
- Kimchi or Asian cucumber salad
- Grilled vegetables like zucchini, bell peppers, or mushrooms
- Chilled noodles tossed with sesame oil and scallions
Pro Tips for the Best Korean BBQ Chicken with Sesame Soy Glaze
- Don’t skip resting the chicken for 5 minutes before slicing—this keeps it juicy. Learn more about resting meat here.
- Double the glaze if you love extra sauce for drizzling over rice or veggies.
- Slice chicken against the grain for the most tender bites.
FAQ: Korean BBQ Chicken with Sesame Soy Glaze
- Can I use chicken breast instead of thighs?
- Absolutely! Just reduce cooking time to avoid drying out the leaner meat.
- Is this recipe gluten-free?
- Make it gluten-free by using tamari or a certified gluten-free soy sauce.
- Can I prepare the glaze ahead of time?
- Yes—make the glaze up to 3 days in advance and refrigerate until ready to use.
Prep Time: 10 minutes
Marinate Time: 30 minutes (up to 8 hours)
Cook Time: 20-22 minutes
Total Time: 1 hour (including minimum marinating)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons toasted sesame seeds
- 2 green onions, sliced
Instructions
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1In a large bowl, whisk together soy sauce, sesame oil, honey, brown sugar, garlic, ginger, rice vinegar, and gochujang to create the marinade.
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2Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes.
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3Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until fully cooked and slightly charred.
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4While the chicken grills, pour the remaining marinade into a small saucepan. Bring to a boil, then simmer for 3-4 minutes until slightly thickened to make the glaze.
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5Brush the cooked chicken with the sesame soy glaze. Sprinkle with toasted sesame seeds and sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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