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If you’re on the hunt for a delicious, easy-to-make chicken recipe that’s packed with flavor, look no further. These Korean Chicken Thighs are the perfect combination of savory and sweet with a hint of spice.
Why You’ll Love This Korean Chicken Thighs Recipe
My friend Lisa, who is Korean makes these any time we get together and everyone (including the kids!) devours them! These chicken thighs are marinated in a blend of soy sauce, rice wine vinegar, sesame oil, garlic, and ginger. These juicy chicken pieces will have everyone coming back for more. Plus, they’re ready in under an hour, making them an excellent choice for a weeknight dinner or a weekend barbecue. Whether you’re a fan of Korean food or just looking to try something new, this easy Korean Chicken recipe is sure to become a favorite in your household.
Ingredients Needed for Korean Chicken Thighs
Just a handful of ingredients are needed for the marinade, plus chicken thighs. Here’s everything you’ll need:
for the marinade-
- Soy sauce: For that essential umami flavor.
- Rice wine vinegar: Adds a touch of acidity.
- Sesame oil: Gives a nutty aroma and flavor.
- Garlic: Minced or grated for a robust taste.
- Fresh ginger: Grated to add a bit of heat and zest.
- Honey: For a natural sweetness.
- Green onions: Both green and white parts, diced for garnish.
for the chicken-
- Sesame Oil: for grilling the chicken.
- Skinless, Boneless chicken thighs: Trimmed of fat and cut into bite-sized pieces.
- Green onions: diced for garnish.
- White sesame seeds: Toasted for extra crunch.
Variations
- Swap chicken thighs with boneless chicken breasts, chicken tenders or even chicken wings.
- Add gochujang sauce or paste for a spicy sauce.
- Use apple cider vinegar if you don’t have rice vinegar.
- Try adding a little brown sugar for a caramelized glaze.
- Use Vegetable Oil or other neutral oil, if you don’t have sesame oil (although the flavor will be highly compromised).
How to Make Korean Chicken Thighs
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making the marinade and grilling Korean Chicken Thighs:
1. Marinate the Chicken
Whisk together soy sauce, rice wine vinegar, sesame oil, garlic, ginger, honey, and green onions in a large dish (I used a glass dish with lid). Add chicken thighs, cover with lid (or plastic wrap), and refrigerate for 30 minutes to 2 hours.
Pro Tip: I wouldn’t marinate the chicken for longer than 4 hours because the vinegar will begin to “cook” the chicken and change the texture, making it mushy. I feel like 2 hours is the sweet spot for me.
2. Prepare the Chicken
Remove chicken from the marinade and pat dry with paper towels. KEEP the marinade.
3. Grill the Chicken
In a large grill pan (or large skillet) over medium high heat, add sesame oil. Cook chicken pieces for 5-8 minutes or until golden brown, flipping to ensure even cooking. Using a meat thermometer, check the internal temperature and continue cooking until it reaches 165°F.
Pro Tip: You can also cook these on an outdoor grill for even more flavor!
4. Simmer the Marinade
Bring the reserved marinade to a boil in a small pot, then simmer.
5. Serve!
Place fried chicken pieces over white rice, pour simmered marinade over the top, and garnish with toasted sesame seeds and diced green onions. You could also serve with a side of steamed vegetables or sweet potatoes.
Storage + Make Ahead Directions
Allow chicken to cool to room temperature. Store any leftover chicken in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze the marinated chicken before cooking. Thaw in the fridge overnight before cooking.
Make Ahead
You can marinate the chicken up to 2 hours in advance and then cook it just before serving.
More Chicken Recipes to Try!
- Thai Chicken Bites Recipe
- Sous Vide Spatchcock Chicken
- Honey BBQ Chicken
- Oven Baked BBQ Chicken
- Orange Chicken
With this Korean Chicken Thighs recipe, you’ll have a new favorite dinner that’s both easy to make and bursting with flavor. Whether you’re a seasoned cook or new to Korean cuisine, this dish is sure to impress. The printable recipe card is below. Have a good one! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Korean Chicken Thighs Recipe
Ingredients
for the marinade-
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic minced or grated
- 2 tablespoons ginger root fresh, grated
- 2 tablespoons honey
- 2 green onions diced, both green and white parts
for the chicken-
- 2 lbs boneless, skinless chicken thighs trimmed of fat, cut into bite sized pieces
- 2 tablespoons sesame oil
- 1 tablespoon white sesame seeds toasted
- 2 green onions diced, both green and white parts
Instructions
- Whisk all marinade ingredients in a large dish (I used a glass dish with lid), along with the chicken thighs. Cover and refrigerate for 30 minutes to 2 hours*.
- In a large grill pan** (or skillet) over medium-high heat, add sesame oil. Remove chicken thigh pieces from the marinade and place on paper towels to dry off some of the liquid.
- Place leftover marinade in a small pot, bring to a boil, then leave on simmer while you cook the chicken.
- Cook chicken thigh pieces for about 5-8 minutes (depending on how thick your pieces are), flipping to ensure even cooking. Remove when chicken is 165° F using an instant read thermometer.
- Place chicken in a serving dish over white rice (if desired). Pour reserved marinade overtop, garnish with toasted sesame seeds and diced green onion, and enjoy!
