Korean BBQ Chicken Marinade
Korean BBQ Chicken Marinade – The same sauce does it all in this recipe!! It’s the marinade, glaze, dipping sauce and finishing sauce for the asparagus. It’s simple, saucy, and perfect for an easy weeknight dinner!
If there is one type of cooking my husband genuinely enjoys, it’s grilling. Which means in our house, grilled chicken season starts the second the weather gets warm enough and continues until someone is wearing a sweatshirt outside.
Ever since I taught him how to use a meat thermometer, he’s gotten surprisingly good at it, and I am more than happy to outsource dinner whenever possible.
This Korean BBQ chicken marinade has become one of our most-requested summer dinners
The combination of soy sauce, sesame oil, brown sugar, and ginger creates that classic Korean food flavor that’s sweet, savory, and just a little bit sticky once it hits the grill. Instead of relying solely on marinating time, the chicken gets extra flavor because we brush it with the sauce while cooking, which means you can get away with a much super short marinade.
By the time the bbq chicken comes off the grill, it’s glossy, sticky, and packed with flavor. Even Griffin, who normally wants a dipping sauce for everything, is perfectly happy eating this as is!! (Which is how I know something is really a knockout).
Chicken thighs are our favorite for this recipe
I usually make this recipe with chicken thighs because they’re nearly impossible to dry out and they get beautifully caramelized on the grill. But chicken breasts work too if that’s what you have.
Why You’ll Love This Korean BBQ Chicken Marinade
- Minimal marinating time compared to most Korean BBQ recipes
- Made with pantry staples like soy sauce, sesame oil, brown sugar, and ginger
- Perfect for grilled chicken thighs
- Great for meal prep
- Works on the grill or in the oven
- Family-friendly but still packed with flavor
A Few Shortcuts:
- Use microwave rice packets instead of making rice from scratch.
- Make the marinade a few days ahead and keep it in the fridge.
- Buy pre-trimmed vegetables to save a little prep work.
- Double the recipe and use leftovers for rice bowls the next day.
What to Serve with Korean BBQ Chicken
We usually serve it over rice with a green vegetable on the side, but it also makes incredible lettuce wraps. Add some extra sesame seeds on top and call it dinner.
Some other serving suggestions:
- Edamame
- Garlic green beans
- Grilled asparagus
- Asian cucumber salad
- Roasted broccoli
“Can I use the reserved marinade as a sauce?”
Yes, as long as you reserve it before it touches the raw chicken. The reserved marinade makes an excellent finishing sauce for both the chicken and any vegetables you’re serving alongside it.
Whether you’re firing up the grill for a backyard dinner or just looking for a new chicken recipe to add to your rotation, this Korean BBQ chicken marinade is one of those recipes that feels special without being complicated, which is pretty much my ideal dinner these days.
Korean BBQ Chicken Marinade
Ingredients
For the Korean BBQ Sauce:
- 1 13 oz jar apricot preserves (~1 cup)
- 1/2 cup soy sauce
- 1/2 cup hoisin sauce about 4.5 ounces
- 1/4 cup granulated sugar3 tablespoons sesame oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon ground dried ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
For the Chicken & Asparagus:
- 2 lbs boneless skinless chicken thighs
- 1 tablespoon sesame oil
- 1 lb asparagus tips or regular asparagus, ends trimmed
- Salt to taste
Instructions
Make the Korean BBQ Sauce:
- In a small saucepan, combine all the sauce ingredients.
- Cook over medium heat, stirring occasionally, until it begins to simmer and the sugar is fully dissolved.
- Remove from heat and set aside to cool slightly.
Marinate the Chicken:
- Reserve 1 cup of the sauce for basting and finishing.
- Pour the remaining sauce over the chicken thighs, ensuring they are well-coated.
- Cover and refrigerate for 30 minutes to marinate.
Prepare the Asparagus:
- Place the asparagus on a plate, drizzle with sesame oil, and sprinkle with salt. Toss to coat and set aside.
Grill the Chicken:
- Preheat the grill to 400–450°F.
- Pour 1/3 cup of the reserved sauce into a separate container for brushing the chicken on the grill (this keeps it uncontaminated for brushing).
- Place the marinated chicken on the grill and cook for 5–6 minutes. Flip, brush with brushing sauce, and grill for another 5–6 minutes.
- Flip once more, brush with more sauce, and cook for an additional 1–2 minutes until the glaze is caramelized and the chicken is fully cooked.
Grill the Asparagus:
- When the chicken is almost done, add the asparagus to the grill. Cook for 2–3 minutes, or until bright green and slightly charred.
Finish and Serve:
- Drizzle the grilled asparagus with 3 tablespoons of the reserved sauce and toss to coat.
- Brush the chicken with the remaining sauce for an extra sticky glaze.Serve warm with any leftover sauce for dipping.
