Korean Grilled Chicken Recipe

Name: Korean Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy sauce; 3 tablespoons rice vinegar; 2 tablespoons honey; 1 heaping tablespoon Korean chili paste (recommended: Kochi Chang); 2 tablespoons grated fresh ginger; 6 cloves garlic, chopped; 1 green onion, thinly sliced; 2 teaspoons toasted sesame oil; Freshly ground black pepper; 1 1/2 teaspoons toasted sesame seeds; 1 (3-pound) chicken, butterflied, cut into parts; 4 (6-inch) flour tortillas, warmed

Servings: persons

1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: Kochi Chang)
2 tablespoons grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
Freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied, cut into parts
4 (6-inch) flour tortillas, warmed

1
Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half.
2
Add 1 half to a large baking dish, then add the chicken, turning to coat.
3
Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours.
4
Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture.
5
Reserve it as a dipping sauce for the finished chicken.
6
Light a grill, making sure to include a zone of indirect heat.
7
Remove the chicken from the marinade and put it over the charcoal, skin side down.
8
Grill until the skin is golden brown and crisp, about 10 minutes.
9
Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through.
10
Remove the chicken from the grill to a cutting board and carve.
11
Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup soy sauce, 3 tablespoons rice vinegar, 2 tablespoons honey, 1 heaping tablespoon Korean chili paste (recommended: Kochi Chang), and more.

Yes, Korean Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions