Instructions

In a bowl, combine the soy sauce, brown sugar, honey, sesame oil, rice wine or mirin, minced garlic, and grated ginger. Stir until the sugar has dissolved and the marinade is well combined.

If using chicken breasts, you can slice them into thin, even pieces. If using chicken thighs, you can leave them whole or cut them into smaller pieces.

Place the chicken in a shallow dish or a resealable plastic bag and pour the marinade over it. Make sure the chicken is well coated in the marinade. Cover the dish or seal the bag and refrigerate for at least 1 hour, but preferably overnight to allow the flavors to develop.

Preheat your grill to medium-high heat. If using a stovetop grill pan or skillet, heat it over medium-high heat.

Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for basting.

Lightly oil the grill grates or the grill pan to prevent sticking. Place the chicken on the grill and cook for 4 to 5 minutes per side, or until the chicken is cooked through and has nice grill marks.

While grilling, baste the chicken with the reserved marinade using a brush or spoon. Make sure to discard any leftover marinade that has come into contact with raw chicken to avoid cross-contamination.

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Sprinkle with sesame seeds and chopped green onions, if desired, for garnish.

Serve the Korean barbecue chicken hot with steamed rice and your favorite side dishes, such as kimchi and pickled vegetables.

Enjoy your delicious Korean barbecue chicken!

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.