Baked Korean BBQ Chicken Recipe

It's easy to bake Korean BBQ chicken, and it doesn't have any soy or processed sugar. For a full meal, serve it with your favorite sides. Check out the post above for tips on how to grill.

– ▢3 lbs boneless skinless chicken thighs, about 8 to 10 thigh – ▢½ cup coconut aminos* – ▢4 Tbsp Gochugang – ▢3 Tbsp honey – ▢3 Tbsp toasted sesame oil – ▢2 Tbsp rice vinegar – ▢1 Tbsp fresh ginger, peeled and grated – ▢3 large cloves garlic, minced For Serving: – ▢sesame seed – ▢4 stalks green onion – ▢1 to 2 limes, cut into wedge


Stir all sauce ingredients in a small basin or measuring cup until blended. Put the marinade and raw chicken thighs in a big zip lock bag.

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Seal and stir the bag to coat the chicken in marinade. Using a large bowl covered in plastic wrap instead of a bag is another option.

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Refrigerate 20 minutes to 12 hours. Fire up the oven to 425 degrees Fahrenheit before baking the chicken.

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Single-layer chicken thighs and marinade in a large casserole or baking dish. A deep lip traps fluids, but a large rimmed baking sheet works too. For quick cleanup, I like casseroles.

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Bake the chicken for 12–18 minutes on a shelf in the center or one shelf up from the center until it reaches 165 degrees Fahrenheit.

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Baste the chicken with pan juices after removing it from the oven. Put the chicken back in the oven on high broil. 

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For 5–8 minutes, broil the thighs until crispy and golden brown. Chicken thighs taste best at 180–190 degrees F. Use a digital thermometer on the thickest part of your thighs. 

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After baking, let the chicken rest for 10 minutes before serving. Serve chicken with fresh lime slices, sesame seeds, and chopped green onions. 

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Cover the chicken with liquids and serve with your favorite sides. For dinner, serve chicken with steamed white or brown rice to soak up the juices and stir fry vegetables.

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