Description
A sweet-and-smoky Korean BBQ chicken recipe with a glossy garlic-laced sauce, crispy charred edges, and a balance of spicy, tangy, and savory flavors. Perfect for weeknight dinners or gatherings.
Ingredients
1½ pounds boneless skinless chicken breasts, cut into 1.5-inch pieces
1 tablespoon soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sriracha (adjust to taste)
1 teaspoon ground sesame seeds (plus more for garnish)
½ teaspoon toasted sesame seeds
Salt and freshly ground black pepper
1–2 soy sauce spoonfuls (injected midway)
1 teaspoon Asian five spice (optional)
1 tablespoon sesame oil (for brushing)
1 tablespoon honey (optional, for caramelization)
Instructions
Pat chicken dry and season lightly with salt, pepper, and Asian five spice (if using).
In a bowl, whisk soy sauce, brown sugar, garlic, rice vinegar, sriracha, sesame oil, and ground sesame seeds to create the marinade.
Marinate chicken for 15–30 minutes.
Preheat grill to medium-high heat or preheat oven to 400°F (200°C).
Grill chicken for 8–12 minutes total, turning occasionally, and brush with sesame oil halfway through. For oven: place on a baking sheet and bake for 20–25 minutes, flipping midway.
If desired, inject additional soy sauce or brush with honey for enhanced glaze and caramelization.
Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
Substitute soy sauce with tamari for gluten-free. Adjust spice level by adding more sriracha or chili flakes.
Great with steamed jasmine rice, kimchi, or bulgogi buns.
Marinate up to 24 hours for deeper flavor.
Leftover sauce can be frozen for up to 2 months.