Introduction:
This Korean Honey Sesame Grilled Chicken features tender chicken thighs marinated in a sweet and savory mix of honey, soy sauce, sesame oil, and gochujang, then grilled to perfection with a deliciously sticky glaze. Ideal for a flavorful weeknight dinner or a weekend barbecue.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 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
- 2 green onions, finely sliced (optional for garnish)
Directions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, gochujang (or sriracha), and toasted sesame seeds until well combined.
- Marinate the Chicken: Place chicken thighs (or breasts) in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred with a sticky glaze.
- Serve: Transfer the grilled chicken to a serving platter and let it rest for a few minutes. Garnish with sliced green onions and additional sesame seeds if desired. Serve hot with your choice of sides, such as rice, grilled vegetables, or a fresh salad.
Servings and Timing
- Servings: 4
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Marinating Time: 30 minutes
- Total Time: 1 hour 10 minutes
Variations
- Spicy: Increase the amount of gochujang or add more sriracha to suit your heat preference.
- Vegetarian Option: Use tofu or tempeh instead of chicken and follow the same marinating and grilling instructions.
- Sweetness: Adjust the amount of honey based on your sweetness preference.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.
- Reheating: Reheat in the microwave or oven until warmed through. If reheating from frozen, thaw in the refrigerator overnight before reheating.
10 FAQs
- Can I use chicken breasts instead of thighs? Yes, chicken breasts work well but may be less tender and juicy compared to thighs.
- How can I make this recipe gluten-free? Use tamari or a gluten-free soy sauce alternative.
- Can I grill this chicken indoors? Yes, you can use a grill pan or broil the chicken in the oven if you don’t have an outdoor grill.
- What can I serve with this chicken? It pairs well with rice, grilled vegetables, or a fresh salad.
- Can I use another type of chili paste? Yes, you can substitute gochujang with sriracha or another chili paste based on your taste.
- How long should I marinate the chicken? For best results, marinate for at least 30 minutes, but up to 4 hours for deeper flavor.
- What if I don’t have sesame oil? You can use olive oil or another neutral oil, but it will alter the flavor slightly.
- Can I bake the chicken instead of grilling? Yes, bake at 400°F (200°C) for 20-25 minutes or until cooked through.
- How do I know if the chicken is fully cooked? Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Can I use this marinade for other meats? Yes, the marinade works well with pork, beef, or even seafood.
Conclusion
This Korean Honey Sesame Grilled Chicken is a perfect blend of sweet, savory, and slightly spicy flavors. With its easy preparation and grilling, it’s an excellent choice for a quick weeknight dinner or a special weekend meal. Enjoy the vibrant taste of Korea with every bite!
Print
Korean Honey Sesame Grilled Chicken
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Ingredients:
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 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
- 2 green onions, finely sliced (optional for garnish)
Instructions:
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, gochujang (or sriracha), and toasted sesame seeds until well combined.
- Marinate the Chicken: Place chicken thighs (or breasts) in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred with a sticky glaze.
- Serve: Transfer the grilled chicken to a serving platter and let it rest for a few minutes. Garnish with sliced green onions and additional sesame seeds if desired. Serve hot with your choice of sides, such as rice, grilled vegetables, or a fresh salad.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 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
- 2 green onions, finely sliced (optional for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, gochujang (or sriracha), and toasted sesame seeds until well combined.
- Marinate the Chicken: Place chicken thighs (or breasts) in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred with a sticky glaze.
- Serve: Transfer the grilled chicken to a serving platter and let it rest for a few minutes. Garnish with sliced green onions and additional sesame seeds if desired. Serve hot with your choice of sides, such as rice, grilled vegetables, or a fresh salad.
Notes
- Adjust the heat level by varying the amount of gochujang or sriracha.
- For best results, marinate the chicken for up to 4 hours to allow the flavors to penetrate.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 261 kcal
- Sugar: 17 g
- Sodium: 814 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 90mg