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+ servings
Korean-Style Grilled Chicken
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins

A super flavorful Korean-style grilled chicken recipe made with spicy gochujang, brown sugar, soy sauce, and punchy alliums.

Recipe Type: Dinner
Makes: 4 servings
Author: Elizabeth Stark, adapted from Alice Choi via The Kitchn
  • 1 yellow onion , rough chopped
  • 4 cloves garlic , smashed and peeled
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup sesame oil
  • 1/4 cup gochujang (fermented red chili paste)
  • 1 tablespoon rice wine vinegar
  • 1 4-6 pound whole chicken (or a mix of chicken pieces)
  • 3 green onions , sliced thin
  • rice , for serving
  1. Start by breaking down the chicken (instructions above). Set pieces in a large container with a tight-fitting lid.
  2. To make the marinade, combine onion, garlic, soy sauce, brown sugar, sesame oil, gochujang, and rice vinegar in the pitcher of a blender and puree. Pour over chicken, turn to coat pieces, cover, and refrigerate overnight.
  3. The next day, prepare a hot grill. Bank coals to one side.
  4. Place chicken on the grill over the hot coals. For pieces like breasts and thighs that have skin on one side, place skin-side down first. After 30 - 45 seconds, give all pieces a gentle shake with tongs to keep skin from sticking.
  5. Cook 3 minutes, flip, and cook 3 minutes more.
  6. Move chicken to the side of the grill without coals, skin-side up. Cover grill, leaving vents open, and cook over indirect heat 5 - 10 minutes, until a thermometer inserted into the thickest part of the breast reads 165 degrees F. Remove from grill.
  7. Serve with rice and top with green onion.
Recipe Notes

Recipe adapted from Alice Choi via The Kitchn.