Why This Korean BBQ Chicken Is So Good

My air fryer is my best friend, but this Korean BBQ Chicken is close. As the busy season comes to a close, I’m realizing I’ve made this Korean BBQ Chicken literally ever week because it’s the kind of dinner that’s quick to make, doesn’t use a ton of pots and pans, but is still full of flavor. The marinade consists of a few pantry staples that I already have, and the air fryer does all of the cooking! There’s no maintenance really needed, and you’ll end up with juicy, charred chicken and a happy belly!

What Makes This Marinade Stand Out

After a lot of engineering, I think I finally have successfully emulated the same flavor profiles of a Korean chicken marinade you get at a restaurant. The gochujang adds the classic deep and spicy flavors while the soy sauce adds that savory umami flavor, and the ginger and garlic give the chicken those classic Korean BBQ flavors. After marinading, the chicken thighs turn from something plain and boring into something sticky, savory, and has just the right amount of spice and sweetness!

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What You’ll Need To Make Korean BBQ Chicken

Chicken & Marinade

• 16 oz chicken thighs
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp sugar
• 1 tbsp gochujang

Optional Garnish

• Rice, for serving
• Cucumbers
• Sesame seeds
• Scallions

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How To Make Korean BBQ Chicken

Add your chicken thighs to a bowl and mix with dark soy sauce, light soy sauce, sesame oil, garlic, ginger, sugar, and gochujang. Let marinate for at least 15 minutes.

Spray your air fryer basket with a bit of oil, then lay in your chicken thighs. Cook at 375°F (190°C) for about 10 minutes or until cooked through and caramelized on the edges.

Let the chicken rest for a few minutes, then slice into strips.

Serve over a bowl of hot rice and top with cucumbers, sesame seeds, and scallions if desired.

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Tips & Variations

If you don’t have an air fryer, you can grill or sear the chicken in a pan over medium high heat until the marinade is caramelized and your chicken is cooked through, about 7 minutes total!

Add another 1 tablespoons of gochugaru (Korean chili flakes) to the marinade if you want your chicken to be even spicier!

In order to make this for meal prep, scale the recipe proportionally and store everything together in a tupperware for up to 3 days in the fridge. To reheat, microwave on the highest settings for 2 minutes covered with a paper towel!

In case you don’t want your chicken too spicy, reduce the amount of gochujang to ½ tbsp and add an extra teaspoon of sugar or a drizzle of honey.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

You can, but I like to use chicken thighs are much more forgiving when it comes to overcooking and tend to stay juicier. If you go with breast, check constantly. I like to cook mine for 8 minutes in the air fryer if I use chicken breast!

What’s the difference between dark and light soy sauce?

Dark soy sauce adds color and depth, while light soy sauce brings the majority of the saltiness in the marinade. You can use all regular soy sauce if that’s all you have, just substitute with a 1:1 ratio.

Is this the same as dak galbi?

Not quite. Dak galbi is typically spicier (the sauce is gochujang based) and stir-fried with vegetables. This is a simpler, more weeknight-friendly take on chicken you will get at Korean BBQ.

How do I store leftovers?

Keep leftover chicken in an airtight container in the fridge for up to 3 days.

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What to Try Next

If you want more Korean recipes, try my Korean Fried Chicken!

Craving more beef instead of chicken? You’ll love my Yakiniku Bowl!

Want a classic takeout style dish instead? Try my Shaking Beef!