Baked Korean BBQ Chicken Recipe – Step by Step Guide

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Baked Korean BBQ Chicken Recipe – Step by Step Guide: I invite you to embark on a gastronomic journey with me as we investigate the bright tastes of Korean cuisine through the medium of a meal that will make your mouth water: baked Korean barbecue chicken.

Baked Korean BBQ Chicken Recipe – Step by Step Guide

Your eating experience is going to be taken to new heights with the help of this recipe, which is packed with savory, sweet, and acidic flavors. It doesn’t matter if you’re a seasoned cook or just starting out in the kitchen; this recipe is sure to surprise you with its straightforward preparation and robust flavor profile. Now is the time to roll up your sleeves and join me as we explore the world of Korean barbecue!



  • 3 lbs boneless skinless chicken thighs about 8 to 10 thighs
  • ½ cup coconut aminos*
  • 4 Tbsp Gochugang
  • 3 Tbsp honey
  • 3 Tbsp toasted sesame oil
  • 2 Tbsp rice vinegar
  • 1 Tbsp fresh ginger peeled and grated
  • 3 large cloves garlic minced
For Serving

  • sesame seeds
  • 4 stalks green onion
  • 1 to 2 limes cut into wedges


Also See:

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  • Put all of the ingredients for the sauce into a small dish, measuring cup, or bowl, and whisk them together until they are completely incorporated.
  • Place the chicken thighs in a large zip-top bag, along with the entire marinade, and then transfer the bag to the refrigerator.


  • To ensure that the chicken pieces are evenly coated with the marinade, first seal the bag and then move the contents about.
  • As an alternative to utilizing a plastic bag, you may instead carry out this step by using a large bowl that has been covered with plastic wrap.


  • The marinade should be left in the refrigerator for at least twenty minutes and up to twelve hours. When you are ready to bake the chicken, set the oven temperature to 425 degrees Fahrenheit and heat it completely.
  • After transferring the chicken thighs and all of the marinade to a large casserole dish or baking dish, place the chicken thighs in a single layer in the dish.


  • It is also possible to use a large baking sheet with a rim, but I would suggest using something that has a deep lip so that all of the fluids can be collected.
  • When it comes to ease of cleanup, I feel that a casserole dish is the most effective option.


  • The chicken should be baked for 12 to 18 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit, on a shelf that is either in the center of the oven or one shelf up from the center of the oven.
  • The chicken should be removed from the oven, and the fluids that are in the bottom of the pan should be spooned over the chicken pieces in order to baste them.


  • The chicken should be placed back into the oven after the oven setting has been changed to the high broil setting of the oven.
  • Broil the thighs for five to eight minutes, or until they have a golden brown color and a crispy texture.


  • When the internal temperature of chicken thighs reaches between 180 and 190 degrees Fahrenheit, they have reached their optimal flavor.
  • For the purpose of determining the temperature, a digital thermometer should be inserted into the highest point of the thigh.


  • The chicken should be removed from the oven and let to rest for a minimum of ten minutes before being delivered to the table.
  • To finish off the chicken dish, sprinkle it with chopped green onions and sesame seeds, then serve it with fresh lime slices.


  • To serve, spoon the juices over the chicken, and serve it with the side dishes that you appreciate the most.
  • Serve the cooked chicken over steaming white rice or brown rice to soak up the juices, and stir fry vegetables for a complete meal. I recommend serving the chicken with these ingredients.


  • A splash of mirin, often known as sweet rice wine, can be added to the marinade in order to give it an additional burst of flavor.


Tips for Success

  • In order to ensure that the chicken pieces brown and caramelize properly, it is important to avoid crowding them too closely together on the baking pan.
  • Feel free to vary the amount of gochujang included in the recipe to suit your personal preference for the level of heat. It is also possible to use sriracha or another type of chili paste as an alternative, if you so want.


  • It is possible to score the flesh of bone-in chicken with a sharp knife in order to facilitate the marinade’s penetration into the meat and the infusion of additional flavor.
  • If you want the skin of the chicken to be crispy, you can broil it for a few minutes at the conclusion of the baking period. However, you should keep a close check on it to avoid it from burning.



  • Serving: 1 Serving (of 10)
  • Calories: 304 kcal
  • Carbohydrates: 7 g
  • Protein: 29 g
  • Fat: 17 g
  • Saturated Fat: 4 g
  • Polyunsaturated Fat: 5 g
  • Monounsaturated Fat: 7 g
  • Cholesterol: 87 mg
  • Sodium: 476 mg
  • Sugar: 5 g

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