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Grilled pieces of marinated Korean chicken cooking on a grill pan, with some pieces showing char marks.
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Korean Chicken Thighs Recipe

This Korean Chicken Thighs recipe features a deliciously tangy marinade that infuses chicken with amazing flavor. Grilled to perfection and served over a bed of fluffy white rice, you'll love making these again and again.
Course Dinner
Cuisine Asian, Korean
Keyword Korean Chicken
Prep Time 2 hours
Cook Time 8 minutes
Total Time 2 hours 8 minutes
Servings 4
Calories 468kcal
Author Katie Cooksey

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*.
    A glass bowl filled with marinated Korean chicken pieces, topped with chopped green onions, sits on a light-colored surface next to a green cloth napkin.
  • 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.
    A square grill pan with oil sits on a light marble countertop next to a small bowl of chopped scallions and another small bowl with a yellowish mixture, ready for making Korean chicken. A light blue cloth is underneath the pan's handle.
  • Place leftover marinade in a small pot, bring to a boil, then leave on simmer while you cook the chicken.
    A saucepan containing a thick, simmering brown sauce being stirred with a wooden spoon, reminiscent of the rich flavors found in Korean chicken dishes.
  • 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.
    Pieces of marinated Korean chicken are placed on a heated grill pan, cooking on a stovetop.
  • 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!
    A plate of white rice topped with caramelized Korean chicken pieces, garnished with sliced green onions and sesame seeds.

Video

Notes

*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. 
**You can also cook these on an outdoor grill for even more flavor!

Nutrition

Calories: 468kcal | Carbohydrates: 13g | Protein: 48g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1.826mg | Potassium: 692mg | Fiber: 1g | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg
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