Ingredients
Equipment
Method
Make the Marinade
- In a mixing bowl, whisk together all the marinade ingredients: soy sauce, sesame oil, brown sugar, gochujang, rice vinegar, garlic, ginger, honey (if using), and black pepper.
Marinate the Chicken
- Add the chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- 💡 Tip: If using chicken breasts, slice thinly before marinating to ensure they soak up the sauce and cook quickly.
Cook the Chicken
- Grill or grill pan: Preheat to medium-high heat. Grill chicken 4–6 minutes per side until charred and cooked through (internal temp 165°F / 74°C).
- Skillet method: Heat a little oil in a cast iron or heavy pan over medium-high heat. Cook chicken for 5–7 minutes per side until caramelized and cooked through.
- The sugars in the marinade help caramelize the outside beautifully — keep an eye on the heat to prevent burning.
Rest, Slice, and Serve
- Let the chicken rest for a few minutes before slicing. Serve over hot rice or in lettuce wraps, sprinkled with sesame seeds and green onions.
Nutrition
Notes
Flavor & Serving Tips
Freezer: Freeze marinated raw chicken or cooked chicken for up to 2 months.
Reheat: Warm in a skillet over medium heat or microwave with a splash of water to prevent drying out.
- Want it spicier? Add ½ tsp more gochujang or a pinch of Korean red pepper flakes (gochugaru).
- Want it smokier? Add a few drops of liquid smoke to the marinade or cook over charcoal.
- Serve it Korean-style with steamed rice, kimchi, quick pickled cucumbers, and a fried egg on top.
Freezer: Freeze marinated raw chicken or cooked chicken for up to 2 months.
Reheat: Warm in a skillet over medium heat or microwave with a splash of water to prevent drying out.
