Simple ingredients combine for a terrific marinade and barbecue sauce! Taking the time to brine the chicken makes it flavorful, juicy and tender! Everyone loves this BBQ Korean Chicken Recipe!
This recipe is SO GOOD! If you love (and I think you will!) try this Korean Style BBQ Beef Recipe next!
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Why you'll love this recipe
This great recipe for Korean BBQ Chicken skewers is a delicious meal and as good as any you'll find in your favorite Korean restaurant!
✔️ It uses pantry staples.
✔️ It's super simple to make.
✔️ The slightly spicy sauce has the most wonderful flavor.
Best part? This is just as good as your favorite Korean restaurants!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
Ok, let's get to the marinade - soy sauce, brown sugar, sesame oil
- boneless skinless chicken breasts, chicken wings, chicken drumsticks or boneless chicken thighs you can even use short ribs.
- for the sauce ingredients you'll need:
- pear, red onion, garlic, ginger
- savory soy sauce - to add salty depth of flavor
- brown sugar - either light or dark brown sugar
- sesame oil - nothing can substitute the nutty flavor of sesame oil
- rice vinegar - for tang
- Sriracha and red pepper flakes or Korean Chili paste
- cornstarch for thickening the sauce
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Cut the chicken into chunks.
- Grate the pear and onion with a box grater. Place them in a large bowl.
- Next, put the simple marinade together. Add the soy sauce, brown sugar, sesame oil
and rice wine vinegar. Mix all of the ingredients together well. - Reserve 1 cup of sauce, set aside.
- Add the chicken meat to the spicy Korean marinade. Cover & refrigerate the chicken for 30 minutes to an hour.
- Put the remaining marinade into a small pan over medium heat on the stove. Bring to a low boil, and reduce the heat. Simmer for about 5 minutes.
- Then mix a slurry together with the cornstarch & water. Pour it into the barbecue sauce and cook for another 3-4 minutes. Remove from the heat and allow to cool.
- Core and seed the bell pepper. Cut it into chunks.
- Remove the chicken from the marinade (discard marinade) and skewer it onto the kabob alternating with the bell pepper. Grill the chicken, basting with the barbecue sauce.
- If desired garnish with sesame seeds and/or minced cilantro.
Equipment
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- These mixing bowls - I have two sets and use them daily!
- I have two sets of measuring spoons. I like these because they fit in the spice jars.
- Every cook needs a good knife - this is the one I use. Be sure to keep it sharp!
- If you are interested in purchasing a Cactus Kabob Holder here's the link!
FAQ's
Korean BBQ is grilled meat; beef, pork or chicken and a flavorful marinade.
The marinade is a delicious sauce, however once you've placed the raw chicken in it, you can't use it afterwards. Double the recipe and save half to use as a sauce.
Yes, place the meat on baking sheet and bake in a preheated 375 degree oven for 35-40 minutes or until the chicken reaches an internal temperature of 165 degrees.
Things to know
See those dark crunchy bits on that kabob - that's big flavor, it will caramelize as it cooks. It is sweet and spicy, making the meat tender and super flavorful
It is so good, our leftovers, magically disappeared in the middle of the night. My husband said we were robbed. Then he said blamed it on the dogs, but I reminded him they were too short to open the fridge. 😆
Variations
This recipe is fantastic with boneless skinless chicken thighs or breasts, but it's also terrific on pork or shrimp.
Garnish with green onions or sesame seeds.
Related recipes
I'm a big fan of Korean food and have several Korean dishes on the blog. I just love all of that flavor, here are more of my favorite recipes -
- Korean BBQ Beef Bowl
- Beef Shish Kabobs Recipe
- Korean BBQ Sauce Recipe
- Instant Pot Korean Meatballs
- Korean Black Bean Noodles; Jjajangmyeon
Serving suggestions
Some of my favorite side dishes to serve with this meal are:
- Corn on the Cob - always a favorite side dish!
- Keep it easy I say! Put some grilled vegetables in foil on the bbq as well - delicious!
- Deviled Egg Potato Salad - Mom's recipes and this is the BEST
- A great tossed salad - this Steakhouse Salad has
big flavor or this easy Garden Salad, YUM! Either will complement this meal perfectly!
Traditional side dishes would be white rice, spicy kimchi or a delicious coleslaw. And a cold beer of course! Enjoy this recipe!!
Korean Barbecued Chicken Kabobs
Ingredients
- 2-3 large chicken breasts cut into 2 inch cubes
- 1 red pepper diced into large chunks
- Marinade Ingredients
- 1 pear grated (I used a Bosc pear)
- ¼ cup grated red onion
- 3 cloves garlic grated
- 1 inch piece fresh ginger grated
- 1 cup soy sauce
- ¾ cup brown sugar
- 1 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1-2 tablespoons Sriracha sauce
- 1 tablespoons cornstarch
- 1 tablespoons cold water
Instructions
- Cut the chicken into 2 inch chunks and place into a ziplock bag or glass bowl.
- *Using a box grater, grate the pear & onion, place in a plastic bag or medium-sized bowl. Add the soy sauce, brown sugar, sesame oil and rice wine vinegar.
- Mix all of the ingredients together well and pour all but 1 cup of the ingredients over the chicken. Cover & refrigerate the chicken for 30 minutes to an hour.
- Take the remaining marinade and put it into a small pan over medium heat on the stove. Bring to a bubble - keep an eye on it though as there is a lot of sugar in it and you do not want it to burn.
- Simmer for about 5 minutes. Then mix a slurry together with the cornstarch & water. Pour it into the barbecue sauce and cook for another 3-4 minutes. Remove from the heat and allow to cool.
- Core and seed the bell pepper. Cut it into chunks.
- Remove the chicken from the marinade and make the kabobs, alternating chicken with bell peppers. Discard the remaining marinade.
- All you need to do now is grill - baste with the barbecue sauce and cook until the chicken is cooked thru 180 degrees. Enjoy!
Notes
- I used a micro-plane grater for the garlic & ginger, though I'm sure you could use the box grater for this also.
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Nutrition
Recipe backstory
I have a confession
We've been enjoying this Chicken Bulgogi for the last several weeks. It's time for me to quit being stingy with the recipe and pass it along to you! 😀
I kept telling myself I was trying to get it just right....when in reality I've barely tweaked the recipe each time I've made it. It's just that good!
You know what's even better? This is another recipe that you may just have everything you need on hand - love that!
Simple ingredients combine for a terrific marinade and barbecue sauce. This Korean BBQ Chicken Recipe is so easy to make! A
First published August 17, 2016, updated April 20, 2022
Julie says
I've now made this twice and am obsessed! Instead of skewers, I use bone-in thighs and enough for at least two meals! Thank you for such an amazing recipe.
Aberboss says
I made this last night. It was divine!
Bowl Me Over says
Awesome! You are really going to love the recipe I just posted today then for Korean Black Bean Noodles! Be sure to swing back by and check it out! https://bowl-me-over.com/korean-black-bean-noodles/
Manju | Cooking Curries says
That cactus kabob looks so very handy! The chicken looks great. Love the color on it.
Bowl Me Over says
Thanks Manju, I appreciate you stopping by!!
Sandra says
These do look good and what a handy cactus kabob! I love the sweet pear that you added. I would have never thought to grate pear for a marinate.
Bowl Me Over says
Pear in bbq sauce is such a lovely addition. If you give this a try, swing back and let me know what you think!!
Healing Tomato says
That chicken looks so delicious! The cactus kabob looks so good. I think I can grill some tofu and veggies on it.
Bowl Me Over says
Yes, it would be perfect for veggies & tofu - great idea!!
Janet Vinyard says
Hi Debra, This recipe looks so delicious! I had never heard of a cactus kebab before, but it makes sense, especially in preventing all the bits of food from sliding around. Thanks for sharing the info about the cactus kebab and this yummy recipe! Blessings, Janet
Bowl Me Over says
Thanks Janet! I hope you give this recipe a try and the cactus kebob works so great, we've used it several times now. Have a wonderful weekend!
linda spiker says
Yum and love thatcactus kabob! Ingenious, and that chicken looks incredible.
Bowl Me Over says
That kabob works great, thanks Linda!!
Angela says
These look fabulous, can't wait to try them 🙂
Bowl Me Over says
Thank you Angela!