Description
This Korean Honey Sesame Grilled Chicken recipe features tender, juicy chicken thighs or breasts marinated in a sweet and savory blend of soy sauce, honey, garlic, ginger, and a spicy kick from gochujang or sriracha. Grilled over medium-high heat, the chicken develops a beautifully charred, sticky glaze packed with bold Korean-inspired flavors, making it a perfect dish for a flavorful weeknight dinner or weekend cookout.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs (or breasts)
Marinade
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 medium cloves garlic, finely minced
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon gochujang (Korean chili paste) or sriracha (adjust to taste)
- 1 tablespoon toasted sesame seeds
Garnish
- 2 green onions, finely sliced (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang (or sriracha), and toasted sesame seeds until well combined to create a flavorful marinade.
- Marinate the Chicken: Place the chicken thighs or breasts into a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
- Preheat the Grill: Heat your grill to medium-high temperature, preparing for direct grilling to achieve a charred and sticky glaze on the chicken.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Grill the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C) and the surface is nicely charred with a caramelized glaze.
- Rest and Serve: Transfer the grilled chicken to a serving platter and let it rest for a few minutes to retain juices. Garnish with sliced green onions and extra toasted sesame seeds if desired. Serve hot alongside rice, grilled vegetables, or a fresh salad for a complete meal.
Notes
- For more intense flavor, marinate the chicken for up to 4 hours but no longer to avoid texture changes.
- Adjust the spice level by varying the amount of gochujang or substitute with sriracha for a milder taste.
- Use chicken thighs for juicier, more flavorful meat; breasts can be used if preferred for a leaner option.
- If you don’t have a grill, you can cook the chicken under a broiler or on a grill pan stovetop for similar results.
- Letting the chicken rest after grilling helps retain moisture and tenderness.
